Archive for the 'Chef Lévana Kirschenbaum' Category



13
Mar
11

The Week’s Events


Monday, March 14

Photo by: ArtScroll

11:30 am

Location:

Pomegranate Supermarket (1507 Coney island Avenue – Corner of Avenue L – Tel: 718.951.7112)

Who:

Susie Fishbein

Subject:

Cooking Demonstration: Fish (last part of series)

  • Poached Salmon with Roasted Red Pepper Sauce
  • Tuna Teriyaki with Radish Salad
  • Green Tea Poached Cod

Free!

———-)xnOnx(———-

7:00 pm

Location:

210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway)

Who:

Lévana Kirschenbaum

Subject:

Lévana’s Dinner and a Show

THE VEGETARIAN INDIAN FEAST GLUTEN-FREE – Lévana will demonstrate the following dishes:

  • Corn hot and sour soup
  • Aloo gobi
  • Vegetable pancakes in ghee
  • Jasmine rice
  • Apricot chutney
  • Yogurt raita
  • Mango lassi
  • Carrot nut pudding

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

CS

28
Feb
11

Events for the Week of February 27 Through March 5


Once again we have some great events. It all started last evening with Lipa‘s free concert at Pomegranate,

Monday, February 28th

Meet and Greet Susie Fishbein

Meet, Greet and Join Celebrity Chef, award winning cookbook author Susie Fishbein for a Cooking Demonstration Series at Pomegranate (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112). She will be demonstrating fish cooking techniques:

Cod

  • Miso Glazed Cod
  • Cod, Potatoes and Sun dried Tomatoes

Snapper

  • Blackened Red Snapper
  • Snapper in Parchment

The demo will start at 11:30am

Lévana’s Dinner and a Show

This week it will be held in Lévana’s house at: 210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway). The subject of tonight’s class will be: THE LEAN LATIN FEAST. She will demonstrate the following:

  • Tilapia with green tomato sauce
  • Spicy pumpkin corn soup
  • Chicken breasts with chipotle sauce
  • Cabbage, cucumber and jicama salad with “yogurt” cilantro sauce
  • Café con leche pots de crème
  • Sangria

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

21
Feb
11

This Week’s Events


This is a great week! If you like food, if you like wine these events are tailor made for you:

Tuesday, February 22nd

Kosher Food & Wine Experience 2011

Tomorrow’s the event of the year!

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of Gamla Reserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: http://www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s).

Wednesday, February 23rd

Israel Wine Lovers featuring: Barkan Winery

9 Interesting Wines, 2 Great Winemakers and 1 Amazing Evening with Barkan Winery

Nanoosh Hummus Bar

Who’s hosting? Avi Ashman, Raphael Sutton
Price: $36.00 per person
Where? Nanoosh Hummus Bar
171 Madison Avenue New York, NY
When? 7:00pm

Barkan, with vineyards all across Israel, is the second largest winery in the country.  The winemaking team’s quest to produce a variety of quality wines results in Barkan making all of the right moves (including large financial investments) to continue improvements in their vineyards and in the winery. You can always count on Barkan, and it’s Boutique winery Segal, to release quite a few interesting wines.

We are honored that Irit Boxer and Yotam Sharon, two of Barkan’s winemakers, will be with us and present a selected wine list that demonstrates the great quality of their craftsmanship.  This tasting is a MUST and we promise a fun night!!  Where else can you taste two styles of Pinotage (never tasted that grape yet? you have to…) and the effect of 100 meter (300 feet) height difference on Cabernet Sauvignon’s flavor?  Other great wines will be explored as well…

All wines and foods, during the tasting, are Kosher.

Israel Wine Lovers meets at the back of Nanoosh and brings their own food, their own wines, since Nanoosh is not under ANY kosher supervision!!!

CS

18
Feb
11

There Is Still Time…


The Kosher Food & Wine Experiences 2010 was very good, this year – with more restaurants and caterers exhibiting, with more Chefs demonstrating and answering questions, with more wines – it promises to be better!


There are a few days left, you can still get your tickets, you can still get your 10% discount

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of GamlaReserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s). Hope to see you there, gentle reader!

CS

07
Feb
11

And this Coming Wednesday’s Show…


Last Wednesday we had a great show with Chef Lévana Kirschenbaum as our guest. As you can hear, here, she was informative, witty and charming.

This coming Wednesday’s show will feature Chef Jack Silberstein from Jack’s Gourmet Kosher. What is Jack’s Gourmet Kosher? Two partners formed this young company. Who are they? As we said before:

Chef Jack Silberstein

Chef Jack graduated  from the Culinary Institute of America (America’s foremost culinary school) in Hyde Park, NY, in 2007. He worked as a private chef aboard a yacht and is a respected consultant with the meat industry. Dr. Broner is a dentist with a popular private practice as well as a professor of dentistry. Dr. Broner has a long time interest in cooking and fine cuisine having attended many courses and cooking demos both in Manhattan (many at the De Gustibus School School of Good Taste) and in Brooklyn. It was, in fact, at one such course given in Brooklyn (by Chef Jack) that the two partners met.

And what is the company producing?

Noting the lack of anything resembling good tasting sausages in the kosher world, they set out to produce them. I can attest they’ve succeeded and deliciously so!!! Not only were they the most popular stop at Kosherfest 2010, but every time I stopped by I saw most of the celebrity chefs standing in line waiting to get another bite.

To find out more about Jack’s Gourmet Kosher delicious products, check out our own reviews: Jack’s Gourmet – Part 1 and Jack’s Gourmet – Part 2.

Just listen in, gentle reader, at 8:00pm on Wednesday, February 2nd, on Jewish Radio Network. Enter the site and click on the red “here” under the white “Radio,” then wait about 30 to 90 seconds for the application to start streaming.

CS

01
Feb
11

Kosher Food & Wine Experience 2011 Discounts


The Kosher Food & Wine Experiences 2010 was very good, this year – with more restaurants and caterers exhibiting, with more Chefs demonstrating and answering questions, with more wines – it promises to be better!

As the Royal Wine Corporation‘s press release for this event states:

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of Gamla Reserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s). Hope to see you there, gentle reader!

CS

31
Jan
11

Our Guest This Week Will Be…


Last week we presented Jay Buchsbaum the Executive VP of the Royal Wine Co., as our interviewee. You can hear Jay and his encyclopedic knowledge of all things wine, here

This coming Wednesday, at 8:00pm, our guest will be Chef Lévana Kirschenbaum, the regulars of this blog know how much we enjoy her cooking demos, how much we enjoy her recipes. Mrs. Kirschenbaum has written three cookbooks Lévana’s Table, In Short Order and Lévana Cooks Dairy-Free!. She’s now hard at work on her fourth cookbook on Superfoods, due out this coming summer.

Who is Lévana? What are her credentials? Most of you may remember her ground breaking restaurant Lévana’s, but there is far more as we are told on her website:

For nearly thirty years Lévana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant all while raising a family. She understands that even gourmet chefs don’t want to spend all day in the kitchen. With this in mind, she keeps the recipes simple, insisting that using fresh, natural ingredients will yield fantastic results without a lot of fuss.

When Lévana opened her eponymous restaurant with her two brothers-in-law twenty five years ago, all Kirschenbaums were perfectly aware they were facing a hard sell: introduce fine kosher dining to the Kosher public, who until then was content either eating at home or grabbing a bite in the rare joints that served institutional old world treats. The general prediction was that the presumptuous idea would fall flat on its face.

Undaunted by being the trailblazers of the trend, they surrounded themselves with the best chefs, developed the most delicious dishes and waited patiently until the idea of gourmet kosher caught on. The rest, as we all know, is history: kosher food and wine has experienced a veritable explosion and has its place among the most prestigious competitions. Many luxury kosher restaurants have opened and thrived since Lévana’s pioneering days, bearing out the dictum that imitation is the greatest form of flattery.

With over 25 years of experience in professional cooking, recipe development, catering and teaching, celebrity chef Lévana makes the preparation of nutritious and exotic gourmet cuisine easy. She gets countless devoted fans for her fearless, practical and nutritious approach to cooking and spreads the good word on simple, streamlined, elegant and wholesome dining in her classroom on the Upper West Side – where she gives weekly demos – and around the country.

What is her goal?

Fine dining that is also contemporary, nutritious and easy to prepare is a way of life that Lévana instills in her classes. Lévana’s unfussy, straightforward approach utilizes fresh, all natural ingredients to create international flavors from her native Morocco and other wide-ranging culinary influences.

I’ve known Lévana for a while now and I can assure you that the show will be truly informative and entertaining. Just listen in, gentle reader, at 8:00pm on Wednesday, February 2nd, on Jewish Radio Network. Enter the site and click on the red “here” under the white “Radio,” then wait about 30 to 90 seconds for the application to start streaming.

CS

28
Jan
11

Shabbat Comfort Food


Last Friday we posted Oyfn Pripetchik… – In the Fireplace… with an unusual but interesting kugel recipe. Today we follow up with a very easy recipe for a great Yerushami Kugel. Truth is, I’ve never been a fan of this type of kugel, the idea of sweet pasta just doesn’t do it for me, but, last Monday at Chef Lévana‘s cooking demo I tasted this and was forced to change my mind:

Yerushalmi Kugel

Ingredients

  • 1 pound thin noodles, any noodles (gluten-free will work too!)
  • ⅔ cup vegetable oil
  • Salt to taste
  • 1 teaspoon ground pepper, or a little more to taste
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 3/4 cup sugar or Sucanat
  • 1/4 cup agave syrup
  • 1/2 cup water

An individual portion of Chef Lévanas' Yerushalmi Kugel

Directions

  1. Preheat oven to 350°F.
  2. Boil the noodles until just barely tender. If you started with long noodles, cut through the whole pile with scissors until you get smaller pieces.
  3. Place in a mixing bowl, and mix in the oil, pepper, cinnamon, vanilla, and eggs. Combine thoroughly.
  4. Meanwhile, heat the sugar, agave and water in a small saucepan.
  5. Reduce the flame to low and cook about 5 minutes, until the mixture turns a nice amber color (watch the cooking, don’t let the mixture burn).
  6. Immediately add to the noodle mixture and stir to combine.
  7. Pour the mixture into a greased 9 x 13-inch pan or a greased tube pan.
  8. Bake about 1 hour, or a little longer, until the top looks set.

Delicious warm or at room temperature.

Enjoy, gentle reader, and have a gutten Shabbos, Shabbat shalom umevorach!

CS

21
Dec
10

Soups as Comfort Food – Part 3


There are myriad types of soups, while I never intended an exhaustive listing when we started this series, while I realize there are far more types than I’m ever likely to try, this series only deals with some of my favorites from among those I’ve tasted. In this, the final installment of the series we will again feature two soups.

We chose all these recipes both because of their taste and the ease of preparation.

Last evening, at a cooking demo by Chef Lévana Kirschenbaum, I tasted her incredibly flavorful and very simple to prepare…

Aduki Bean Burdock Soup

Ingredients

  • 12 cups water
  • 2 teaspoons turmeric
  • 1/3 cup olive oil
  • 6 bay leaves, or 1 teaspoon ground bay leaf
  • 2 cups aduki beans
  • Salt to taste
  • 4 large cloves garlic
  • 1 large sweet potato, peeled and cut in large chunks
  • 1 large carrot, peeled and cut in large chunks
  • 1 celery root, peeled and cut in large chunks
  • 1 large parsnip, peeled and cut in large chunks
  • 1 large zucchini, cut in large chunks
  • 1 large red onion, quartered
  • 1 large piece burdock, peeled and cut in large chunks

Directions

  1. Bring all ingredients to boil in a wide heavy pot.
  2. Reduce to medium and cook covered for 1 hour.
  3. Cream the soup with an immersion blender.
  4. Adjust texture and seasonings.

If you do not have, if you cannot find burdock, you can substitute almost anything else. In spite of her recipe calling for burdock, Lévana – just to demonstrate the versatility of her recipe – used kale stalk instead

If you are like me you probably never heard of burdock before…What is burdock? For its culinary and medicinal properties look it up in the Wikipedia. Meanwhile, as the article says:

the Russian writer Leo Tolstoy wrote in his journal, in 1896, about a tiny shoot of burdock he saw in a ploughed field, “black from dust but still alive and red in the center … It makes me want to write. It asserts life to the end, and alone in the midst of the whole field, somehow or other had asserted it.”

For another of Chef Lévana’s superb soup recipes check out Quick Black Bean Chocolate Soup

To end this series I chose to adapt an Emeril Lagasse variation of the classic French Onion Soup on the Food Network :

Gratinee Lyonnaise (Lyon-style Onion Soup)

[adapted to conform with kashrus]

Ingredients

  • 4 tablespoons unsalted butter
  • 3 pounds yellow onions, thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup cognac
  • 8 cupspareve soup stock
  • 4 sprigs fresh thyme, tied into a bundle with kitchen string
  • 1/2 loaf French bread, cut into 1/2-inch thick slices
  • 1 pound Gruyere cheese, coarsely grated
  • 2 egg yolks (optional)
  • 1/2 cup Port wine (optional)
  • Finely chopped parsley, garnish

Directions

In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes. Remove the pan from the heat and carefully add the cognac. Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.

Add the soup stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.

While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.

Preheat the broiler.

When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese. Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese. Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes. Remove from the oven.

Optional topping:

In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)

Garnish the top with chopped parsley and serve hot.

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Soups as Comfort Food – Part 2

Soups as Comfort Food

19
Dec
10

Matbukha and Shakshuka


[When it comes to Moroccan dishes, there is hardly anyone who can come up to the level of Lévana Kirschenbaum. If you get the impression that The Kosher Scene looks up to her, well... having attended so many of her Monday night cooking demos, we truly do! Last Friday we posted 3 recipes for Shakshouka, frankly, that series could not possibly be complete without Lévana's take on the subject. CS]

Cooked tomato salad: Matbukha

Gluten Free, Pareve

This is one of our Moroccan favorite dishes, a sort of comfort food for ex-pats and honorary Sephardis alike: See how they mop that sauce with their bread! Shakshuka is nothing more than Matbukha with eggs scrambled into it and served as a main course, and gets its funny name from the Arabic word for “scramble.” Sometimes tomatoes get too expensive; in this case, it would be OK to use canned diced tomatoes.

Ingredients

  • 1 whole head garlic
  • 2 red bell peppers, washed, cored, and seeded
  • 2–3 jalapeño peppers
  • 2 tablespoons olive oil
  • 3 large beefsteak tomatoes, or 8 plum tomatoes, diced small (settle for 1 28-ounce can diced tomatoes, liquid and all)
  • ½ cup olive oil
  • 2 tablespoons paprika
  • 3 garlic cloves, minced
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 425°F.
  2. Slice about ¼ inch off the pointed end of the head of garlic, leaving the cloves exposed.
  3. Drizzle the olive oil onto the garlic and the peppers, place them on a cookie sheet, and roast for 30 minutes, or until the garlic is soft and the peppers are charred (the peppers might be ready a few minutes before the garlic).
  4. Press the cloves out of their skins while still warm and mash with a fork.
  5. Peel the peppers and cut them into thin strips.
  6. In a heavy wide-bottom pot, bring the tomatoes, oil, and paprika to a boil.
  7. Reduce the heat to medium, add the roasted garlic and peppers, and cook covered for about 30 minutes, stirring frequently. All of the water should evaporate, and the oil will resurface (if you neglect this step, you will not get the desired look and texture but a glorified tomato sauce).
  8. Add the freshly minced garlic and the salt and pepper to taste.
  9. Let cool and store in a glass jar in the refrigerator. Use a slotted spoon to serve so the oil stays behind. This will keep for up to two weeks.

Variation: Shakshuka

Gluten Free, Pareve

Stir 8 eggs into the Matbukha, mixing thoroughly with a wooden spoon, and cook just a few more minutes until the eggs are barely set. If you would rather end up with a more pristine look, leave the eggs whole, break them one by one, and set them over the mixture, close but not touching, and cook covered on a low flame until they look barely set.

Serve hot, alone, or with a good whole-grain bread, or on a bed of cooked (canned OK) white beans (except on Passover!).

Makes 8 servings.

CS




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