The other reason we love play food is because it's never too early to teach kids about food and cooking! Happy playing!
Friday, February 27, 2009
Please, Play With This Food!
The other reason we love play food is because it's never too early to teach kids about food and cooking! Happy playing!
Labels:
fun stuff
Thursday, February 26, 2009
It Was A Grand Night For Oscar
And of course, the food had to be equally wonderful to match the event. I prepared the following:
Savory Bites
- Stuffed Dates: dates filled with mascarpone cheese and Marcona almonds, wrapped in prosciutto and broiled until slightly crisp
- Point Reyes Blue Cheese Dip with vegetables
- Hummus and Vegetables
- Fromage D'Affinois with Fig Spread
The attendees also brought wonderful dishes as well! As not to overwhelm this post, I will follow up with separate posts for the dates, the Fromage D'Affinois, peanut butter chocolate bars and cupcakes.
- Sparkling Pinot Grigio with Pomegranate Juice
and thanks to Des:
- Veuve Clicquot Champagne
- Dutch Henry Cabernet Franc 2006
- BV Reserve Dulcet 2004 (Cabernet Sauvignon- 74%, Syrah- 26%)
Labels:
baking,
Entertaining
Tuesday, February 17, 2009
The Ultimate Savory Breakfast Tart
We recently had a delicious pizza at Orson in San Francisco that had a poached egg with prosciutto. And when I saw this recipe for a savory breakfast tart in the Williams-Sonoma catalog, we had to try it! I wondered, why hasn't breakfast pizza taken off?
All in all, we loved this recipe and think it is perfect for a Sunday brunch!
Labels:
cooking
Sunday, February 15, 2009
Flexing Our Culinary Mussels: Moules Fromage Bleu
You can see the mussels began to open becoming perfect pockets for the bacon and shallots.
It was splendid and we recommend that you try this simple, yet flavorful dish.
Labels:
cooking
Saturday, February 14, 2009
Valentine's Day Breakfast!
I made these for Justin for a surprise breakfast in bed:
1. Coat your frying pan with butter or non-stick spray.
2. Coat the inside of your heart-shaped cookie cutter with butter or non stick spray.
3. Crack the egg into a small bowl*
4. Get the pan heated, and place the cookie cutter in the pan.
5. Pressing the edges of the cookie cutter down to the frying pan** to seal the gaps, gently pour the egg into the heart. Continue to press the edges of the cookie cutter down so that egg doesn't seep out the sides. Don't worry if a little does.
6. One the egg whites are firming, you can release the cookie cutter.
7. Add a bit of water to the pan and cover to cook.
8. When to your liking, use a spatula to remove the whole thing (cookie cutter still on the egg) from the pan to a plate. Use a sharp knife to trim any leakage off and to go around the inside of the cookie cutter to release egg easily.
9. Salt and pepper to taste!
* precracking the egg in a bowl and pouring the egg into the cutter makes it easier to hold the cookie cutter down and prevents eggshell from a bad crack.
**if you don't hold the edges down, you won't get a good seal to make the heart shape
1. Crack an egg in a bowl and mix with a fork.
2. Coat your frying pan with butter or non-stick spray.
3. Coat the inside of your heart-shaped cookie cutter with butter or non stick spray.
4. Get the pan heated, and place the cookie cutter in the pan.
5. Pressing the edges of the cookie cutter down to the frying pan to seal the gaps, gently pour the scrambled egg into the heart. Continue to press the edges of the cookie cutter down so that egg doesn't seep out the sides. Don't worry if a little does.
6. One the egg is firming, you can release the cookie cutter.
7. Add in some goat cheese or cheddar cheese to the egg.
8. Add a bit of water to the pan and cover to cook for a minute or so.
9. Using a spatula, flip the cutter and egg to cook the other side.
10. When to your liking, use a spatula to remove the whole thing (cookie cutter still on the egg) from the pan to a plate. Use a sharp knife to trim any leakage off and to go around the inside of the cookie cutter to release egg easily.
11. Salt and pepper to taste!
Labels:
cooking
Thursday, February 12, 2009
Dipped Delights: Last Minute Valentine's Day Gift!
- strawberries or other dippable item*
- chocolate chips
- waxed or parchment paper
- bonus if you have white chocolate, nuts or sprinkles
2. Rinse the strawberries and pat them dry.
3. Put the chocolate chips into a microwave safe bowl and microwave them for 30 seconds. Stir the chips. Repeat until completely melted- stirring well in between each 30 seconds.
4. Dip each strawberry one by one and place on the parchment or waxed paper. Add sprinkles or nuts immediately before chocolate hardens. For the white chocolate lines, let the dipped strawberries harden ( you can put them in the fridge to speed this up). Melt the white chocolate in the microwave and spoon it quickly into a small plastic baggie. Cut a tiny corner and drizzle lines back and forth over the dipped strawberries. Let harden.
*I know strawberries aren't in season yet so you can dip other other treats in the same manner from shortbread cookies to dried apricots or dried figs to rice krispy treats in whimsical shapes.
Enjoy and Happy Valentine's Day!
Labels:
cooking
Tuesday, February 10, 2009
Classic Chocolate Birthday Cake!
I want to talk about the frosting because it is what drew me to this cake. This recipe is from Mrs. Milman and I actually watched the video of Mrs. Milman show Martha how to make it here.
Labels:
cooking
Saturday, February 7, 2009
ZAP Wine Festival Highlights
- Steele -- Next generation winemaker Quincy Steele put out a solid value effort with the '06 Steele Writersblock at $12.50
- Rubicon -- Rubicon Estates poured a high end power Zin (Edizione Pennino) at 15.4% alcohol, but it was remarkably finessed. Priced to match at $45.
- Claudia Springs -- Claudia Springs Ricetti Vineyard and barrel tasting had great jammy red fruit. We've seen this Mendecino vintner distributed back in Minneapolis. In speaking with Claudia herself we learned that their distributor said Minnesota is the "cult of Claudia", who knew?
- Gamba Vineyards -- Gamba Zin threw in the spice rack with their Russian River AVA wine. Stangers we ran into would say to try the Gamba . . . it was the ZAP sleeper. Yum.
- Wilson -- When we've been to Wilson Winery off Dry Creek Road, we've usually remembered their Cabs and Merlot. We were astounded at the number of individual Zin offerings being poured, however, Diane's Blend was the winner for us.
- Turley -- Helen Turley produces stellar, bellwether Zins. The '06 Hayne Vineyard ($75) kept the crowd gathered 4 deep, even before they let the doors open to the public. A very pretty wine, with black cherry and some lingering floral notes. More finesse than blockbuster.
- Tofanelli -- We first fell in love with Vince's Charbono varietal several years ago. Farmers first (they grow Zin for Turley) the Tofanelli's were able to work their own fermentation magic on the grapes. Nicely balanced with fruit, spice, and some cigar box wood.
Labels:
food adventures,
wine
Monday, February 2, 2009
Google Chef's New Restaurant, Calafia, Is A Tasty, Local Find
I opted for the Fiery Bottom BBQ Pork Bowl- with brown rice, baby spinach, yams, a sunnyside up quail egg & micro greens. And it did not disappoint! The combination of spicy pork, hearty brown rice, perfectly roasted yams and wilted fresh spinach was a delicious mix of flavor and texture-not to mention a sunny-side up quail egg on top! I also felt great about the balance of grains, vegetables and meat at lunchtime and I appreciated my eco-friendly compostable box and utensils.
A few other glamour food shots:
Labels:
restaurants
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