Wow the end of 2009 is here-what a year!
Tonight I will be celebrating the start of a new year at one of my favorite restaurants that unfortunately will not be around in 2010-Tangled Up In Blue in Taylors Falls with Chef Ross Reed is closing tonight!
I am so looking forward to dinner tonight-but not to the realization that such a good restaurant and staff will not be there next week.
Hopefully 2010 brings all of us a little better luck financially speaking!
I wish you all a very safe and Happy 2010!
Be chatting again soon....
Thursday, December 31, 2009
Wednesday, December 30, 2009
A Successful Cooking Gig
Wow what a great last week! First awesome Christmas with all the snow and then my cooking gig went very well. What an experience to cook for 20-35 people for 8 days straight! It seems very weird to think about cooking for 2 people now!
I hope everyone had a great Christmas and is looking forward to a happy healthy 2010!
I will be back in full force in the days to come-since most of us will be jumping on the weight loss band wagon look for yummy recipes that help the waist line but don't give up on the flavor!
I hope everyone had a great Christmas and is looking forward to a happy healthy 2010!
I will be back in full force in the days to come-since most of us will be jumping on the weight loss band wagon look for yummy recipes that help the waist line but don't give up on the flavor!
Monday, December 21, 2009
Herb Growing Update and Happy Holiday's
I told you when I set up my AeroGrow garden that I would keep you posted-well it has been about 1 week or less and all 7 of the different types of herbs are about an inch high! I will be able to cut little offshoots by the new year! What fun.
I wanted to wish you all a Merry Christmas-I begin a large cooking job tomorrow that will last thru Christmas weekend so I am not thinking I will be posting as regularly as I have been-don't think I have forgotten about you-I will be back with more food stories and fun.
Enjoy the eating frenzy that is about to hit us all in the next couple of week's.
I wanted to wish you all a Merry Christmas-I begin a large cooking job tomorrow that will last thru Christmas weekend so I am not thinking I will be posting as regularly as I have been-don't think I have forgotten about you-I will be back with more food stories and fun.
Enjoy the eating frenzy that is about to hit us all in the next couple of week's.
Saturday, December 19, 2009
My Favorite Christmas Cookie
Wow-I finally broke down and baked a few Christmas cookies today-I right now am just able to smell the beginnings of possibly the best smell ever-Snickerdoodles baking!
Is there anything better than that cinnamon/sugar combo heating up in the oven? I could almost just sit and smell them instead of eating them---ya right I will have a hard time waiting for them to cool enough so that I don't burn my mouth.
I actually like them after they have cooled better with the little bit of crispness from the cinnamon/sugar and the wonderful tenderness of the buttery cookie!
My question is why did the get the unfortunate tag of being a Christmas cookie-why don't people make them any other time of the year-it seems very unfair!
Hmmmmmmmmmm or should I say MMMMMMMMMMMMMM
Is there anything better than that cinnamon/sugar combo heating up in the oven? I could almost just sit and smell them instead of eating them---ya right I will have a hard time waiting for them to cool enough so that I don't burn my mouth.
I actually like them after they have cooled better with the little bit of crispness from the cinnamon/sugar and the wonderful tenderness of the buttery cookie!
My question is why did the get the unfortunate tag of being a Christmas cookie-why don't people make them any other time of the year-it seems very unfair!
Hmmmmmmmmmm or should I say MMMMMMMMMMMMMM
Thursday, December 17, 2009
New Take on Old Favorite
Tis the season for Holiday parties and the need for bringing an appetizer here or a dessert there-follow along and see what you think of this new take on the classic appetizer
Hot Garlic Artichoke Dip
1 14oz can artichokes-chopped and drained
1 envelope mushroom-onion soup mix
2 cloves garlic minced
1 cup mayonnaise
16 oz sour cream
2 cups shredded mozzarella cheese
1 small can chopped jalapenos
1 chipotle in adobo plus a teaspoon of adobo sauce
Mix all ingredients together in crock pot and heat until hot all thru. Serve with tortilla chips
Enjoy
Hot Garlic Artichoke Dip
1 14oz can artichokes-chopped and drained
1 envelope mushroom-onion soup mix
2 cloves garlic minced
1 cup mayonnaise
16 oz sour cream
2 cups shredded mozzarella cheese
1 small can chopped jalapenos
1 chipotle in adobo plus a teaspoon of adobo sauce
Mix all ingredients together in crock pot and heat until hot all thru. Serve with tortilla chips
Enjoy
Tuesday, December 15, 2009
New Favorite Food Related Show
I have found my new favorite food related show-Anthony Bourdain-No Reservations!
It is like Alton Brown's show meets Andrew Zimmern. A wonderful show that tours the world showing off different cultural masterpieces while showing the edgy side of Anthony Bourdain!
It is on the Travel channel-I highly recommend you find it and watch it cuz I know you will love it as I have come to!
It is like Alton Brown's show meets Andrew Zimmern. A wonderful show that tours the world showing off different cultural masterpieces while showing the edgy side of Anthony Bourdain!
It is on the Travel channel-I highly recommend you find it and watch it cuz I know you will love it as I have come to!
Monday, December 14, 2009
Spring will be here soon!
I bet that got your attention!
I guess in a certain part of my mind Spring is just around the corner-why you might ask-well today I planted my herbs in my AeroGrow garden-which is one reason why it makes me think of spring and summer as within a few weeks I will have fresh herbs at my fingertips-just like the heat of the summer!
But the real reason is that I had to get my herbs planted so that they were done producing in time for me to plant all my tomato and pepper seeds to get them growing and ready for my garden next year!
So really March will be here before you know it which is when my herbs will be done producing and I will plant my garden seeds.
It is such an awesome thing to know that I am able to plant all or most of my plants from seeds and grow them all by myself!!!!!
I would highly recommend the AeroGrow garden if you like to have fresh anything flowers, tomatoes, peppers or herbs-it is truely an awesome device.
Your kids will love it too as you can actually watch the plants grow.
Stay tuned for updates to come in the days to come
I guess in a certain part of my mind Spring is just around the corner-why you might ask-well today I planted my herbs in my AeroGrow garden-which is one reason why it makes me think of spring and summer as within a few weeks I will have fresh herbs at my fingertips-just like the heat of the summer!
But the real reason is that I had to get my herbs planted so that they were done producing in time for me to plant all my tomato and pepper seeds to get them growing and ready for my garden next year!
So really March will be here before you know it which is when my herbs will be done producing and I will plant my garden seeds.
It is such an awesome thing to know that I am able to plant all or most of my plants from seeds and grow them all by myself!!!!!
I would highly recommend the AeroGrow garden if you like to have fresh anything flowers, tomatoes, peppers or herbs-it is truely an awesome device.
Your kids will love it too as you can actually watch the plants grow.
Stay tuned for updates to come in the days to come
Sunday, December 13, 2009
Spaghetti and Sunday go together
There is a bite in the air and we are fortunate to have a nice long relaxing day at home. Of course Frank asks for something Italian-his favorite winter "food group"!
Today I am making Old Howard Sallon and Eatery Meatballs with my spaghetti sauce
Meatballs go like this:
1/4 cup parm cheese
1/2 cup cracker crumbs
2 eggs
1/2 cup onion chopped
1/4 cup green pepper chopped
1/4 cup chopped parsley
3/4 cup 1/2 & 1/2
salt & pepper to taste
1 pound ground beef
Mix altogether (it will be sticky) when ready to form meatballs you will want to spray your hands with cooking spray so that the meat mixture doesn't stick as much.
Form meatballs and put on sprayed cooking sheet. Bake in 350 preheat oven for 30 minutes. Allow to cool slightly and then drop into your spaghetti sauce to allow the flaver to the sauce to gt into the meatballs.
To complete the dinner all you need is a great glass of Chianti!
Today I am making Old Howard Sallon and Eatery Meatballs with my spaghetti sauce
Meatballs go like this:
1/4 cup parm cheese
1/2 cup cracker crumbs
2 eggs
1/2 cup onion chopped
1/4 cup green pepper chopped
1/4 cup chopped parsley
3/4 cup 1/2 & 1/2
salt & pepper to taste
1 pound ground beef
Mix altogether (it will be sticky) when ready to form meatballs you will want to spray your hands with cooking spray so that the meat mixture doesn't stick as much.
Form meatballs and put on sprayed cooking sheet. Bake in 350 preheat oven for 30 minutes. Allow to cool slightly and then drop into your spaghetti sauce to allow the flaver to the sauce to gt into the meatballs.
To complete the dinner all you need is a great glass of Chianti!
Friday, December 11, 2009
First Fondue of the Season
For us when it gets cold one of the things that we like to do is Fondue and with the Holiday season it is even more of an excuse to break out the oooooolllllllldddddd fondue pot!
We love to do a Burgandy Wine Fondue
1 1/2 cups burgandy wine
10 oz beef broth
1 medium onion sliced thin
small handful of fresh parsley chopped
1 tsp marjoram
pepper to taste
bayleaf
Bring all to a boil-boil rapidly for about 5 minutes until onions soften. Let sit for a couple of hours up to 5 hours. Heat to a boiling and then you are ready to fondue.
Tonight we are having it with venison steaks-but we also have it with shrimp or beef sirloin.
I am very much looking forward to enjoying a very long dinner over a couple of Goose Island Mild Winter Beers with my husband while listening to some Christmas Music. What more could one ask for??????
We love to do a Burgandy Wine Fondue
1 1/2 cups burgandy wine
10 oz beef broth
1 medium onion sliced thin
small handful of fresh parsley chopped
1 tsp marjoram
pepper to taste
bayleaf
Bring all to a boil-boil rapidly for about 5 minutes until onions soften. Let sit for a couple of hours up to 5 hours. Heat to a boiling and then you are ready to fondue.
Tonight we are having it with venison steaks-but we also have it with shrimp or beef sirloin.
I am very much looking forward to enjoying a very long dinner over a couple of Goose Island Mild Winter Beers with my husband while listening to some Christmas Music. What more could one ask for??????
Thursday, December 10, 2009
Feature Ingredient
Peppercorns-everyone knows about black pepper or possibly even white pepper-but what about green peppercorns?
Green peppercorns are immature berries that are usually packed in brine. I would say if you have seen capers-then you have a good idea what a green peppercorn looks like.
However, where capers are salty-green peppercorns have the pepper bite! They make a great addition to any type of sauce or gravy. I would definately recommend smashing them a bit though cuz they can get to be a bit much to bite into.
By all means use the brine also-it has fantastic flavor by itself.
Try this new ingredient and let me know what you think
Green peppercorns are immature berries that are usually packed in brine. I would say if you have seen capers-then you have a good idea what a green peppercorn looks like.
However, where capers are salty-green peppercorns have the pepper bite! They make a great addition to any type of sauce or gravy. I would definately recommend smashing them a bit though cuz they can get to be a bit much to bite into.
By all means use the brine also-it has fantastic flavor by itself.
Try this new ingredient and let me know what you think
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Cauliflower and Pizza?????
Last night I decided that I wanted pizza for supper-but I had cauliflower that I needed to use-so here is what I did.
I made Roasted Cauliflower Pizza Sauce-WOW was it a tasty addition to my pizza.
It was very simple with very few ingredients:
Cauliflower 1/2 head, garlic, salt/pepper, crushed red pepper flakes, olive oil and 8 oz tomato sauce.
Cut the cauliflower into flowerets, crush 2-3 cloves of garlic and toss together with the spices. Roast at 425 until carmelized and good smelling. Allow to cool slightly-puree in food processor. Add tomato sauce and process again. Depending on consistancy you may want to add a little water.
Next time you want to try something different with your home made pizza-try this and let me know what you think.
I made Roasted Cauliflower Pizza Sauce-WOW was it a tasty addition to my pizza.
It was very simple with very few ingredients:
Cauliflower 1/2 head, garlic, salt/pepper, crushed red pepper flakes, olive oil and 8 oz tomato sauce.
Cut the cauliflower into flowerets, crush 2-3 cloves of garlic and toss together with the spices. Roast at 425 until carmelized and good smelling. Allow to cool slightly-puree in food processor. Add tomato sauce and process again. Depending on consistancy you may want to add a little water.
Next time you want to try something different with your home made pizza-try this and let me know what you think.
My First Post
Tuesday December 8th, 2009
My first day to blog-I am looking forward to sharing my experiences with everyone. You will find that my major passion in life is cooking-I am lucky to make my life as a Personal Chef-so I plan to share cooking tips, recipes and all things food with you thru my blog
My first day to blog-I am looking forward to sharing my experiences with everyone. You will find that my major passion in life is cooking-I am lucky to make my life as a Personal Chef-so I plan to share cooking tips, recipes and all things food with you thru my blog
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