August is National Sandwich Month. Let’s celebrate with champagne and sandwiches! Facts about the world’s MOST EXPENSIVE SANDWICH: In 2014 the Guinness Book of World Records recognized the “Quintessential Grilled Cheese” as the world’s most expensive sandwich. This sandwich was created by Joe Calderon, Chef at the Serendipity 3 Restaurant, New York City. This sandwich is made…
vegetarian
These potatoes are on FIRE! Sparkling Wine Quenches The Heat
This morning I decided to include Potatoes Picante on my Sunday brunch menu. This spicy Spanish red sauce on top of crispy potatoes is on FIRE with the addition of cayenne pepper. It can be as spicy as you like it depending on how much cayenne pepper you add…and a tiny pinch of this spice goes a long way! Potatoes…
My Favorite Recipe For Baba Ganoush
My wonderful husband presented a champagne tasting as a surprise for me this week…Champagne Dautel-Cadot Grande Tradition Brut NV and Dautel-Cadot Champagne Cuvee Prestige Brut NV. I love it when I walk in the kitchen and find this sitting on the island which means we are about to commence to tastin’… My favorite was the…
Homemade Potato Chips And Rosé = Happy Summer!
Summertime is Potato Chip Time! Love, love, LOVE homemade potato chips! So easy to make. I use my 4-sided mandoline box grater (has a mandoline on one side, graters on the other three sides) to slice (or Yukon Gold) potatoes very thinly (no need to peel the potatoes). Many years ago my husband bought this box…
A Toast To Summer…Fresh Green Pea With Radish And Lemon Zest Toast + CAVA
. Fresh Green Pea With Radish And Lemon Zest Toast Bakery fresh baguette slices toasted. Cook fresh green peas until almost mushy. Add butter, sea salt and a dash of fresh cream. Mash peas. Top baguette slices with mashed peas. Top peas with mandoline thin slices of radish, lemon zest and freshly ground black pepper. Serve…
Roasted Red Pepper And Artichoke Tapenade Toast Rounds
I was recently asked to try some Wisconsin Cheese recipes and write a review on the results. The first recipe that caught my eye was a Tapenade recipe that I knew would be perfect for one-bite hors d’oeuvres. The original Recipe for the Roasted Red Pepper and Artichoke Tapenade can be found on the Eat Wisconsin Cheese…
Arugula Strawberry Spring Rolls With Honey Lime Dipping Sauce ~ Vegetarian Delight!
On Saturday I popped by our local Grandin Village Farmer’s Market and picked up some Kohlrabi. One of the farmers offered the purple variety of this vegetable that looks like a turnip with a nice crunch and a little bit of a peppery flavor. Kohlrabi is German for “cabbage turnip” and it’s a member of the cabbage family. To make a yummy…
Summer Snacks ~ Chive Blossom Dip
In the “good-ole summertime” I love creating recipes that are simple to prepare and will hold up in the heat when we entertain outside. Here’s one of my new favorites Chive Blossom Dip: Pink rose blooming next to chive blossoms in my herb garden. Chive blossoms in bloom in my herb garden. Chive Blossom Dip…
Lovin' Local Spring Greens and Rosé Champagne!
Christina Nifong, Culinary Instructor, Food Writer and Blogger Extraordinaire! Local For Lunch: Welcoming Spring! Christina’s culinary classes include lunch she creates out of local ingredients, many of them right out of her own garden! Please visit Christina’s website and subscribe to her newsletter where she shares lots of her cooking and gardening expertise and fabulous…
Discover The Secret In The Sauce ~ Herb and Cheese Parisienne Gnocchi
Herb and Cheese Parisienne Gnocchi Zoe Campbell, Pastry Chef, demonstrates preparation of Herb and Cheese Parisienne Gnocchi during the Center Stage Catering Country French Culinary Workshop. from: http://www.ouichefnetwork.com from Thomas Keller’s cookbook – “Bouchon” Ingredients: 1 1/2 cups water 12 tablespoons (6 ounces) unsalted butter 1 tablespoon plus 1 teaspoon kosher salt 2 cups all-purpose flour, sifted…
