New Project!

So, you might have noticed my lack of posting over the last several months....I have a good reason, I PROMISE. :)

Head over here to check it out!

Sunday Brunch

So, we all know how much I love brunch. So much that I’ve dedicated at least 30% of my blog posts to the subject. And I’m proud to say, I have a new favorite spot…Little Savannah in Forest Park.

I first enjoyed Little Savannah during Birmingham’s first-ever Restaurant Week (a smashing success), and was blown away by the laid-back atmosphere and outstanding food. I’m about to be their neighbor (a fact I am especially ecstatic about), so I knew I had to at least try their bruch before I committed to eating there every Sunday.

It was love at first bite. Oh, who am I kidding, it was love when they didn’t question the red Solo cups of Prosecco that accompanied us into the restaurant (nothing to see here, folks). It just got better from there.

Our visit, made even more enjoyble by the company of some of my favorite people in town (i.e., the lovely EatBHM), looked like this:


*Clockwise, from Top Left: Farm Egg Frittata with Sausage, Potato & Leek, Wright's Cheddar and Lettuces; Provencal Violet Sparkler; Petite Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts, Poached Egg and White Truffle Oil.

True story – one of our fellow diners ordered the Bananas Foster. Little Savannah was out of bananas. :( No worries, dear Nancy hopped across the street to V. Richards and voila! Ten minutes later we were enjoying TWO dishes of the sweet and delicious dessert – free of charge. They also comped our French Press coffee. I’d say we were more than compensated for the purchase of the bananas. Kudos to Little Savannah for going above and beyond to ensure our satisfaction.

My next visit, a mere week later with more of my favorite people, looked like this:

*Top: Cinnamon Apple and Cream Cheese Stuffed French Toast with Smoky Bacon and Maple Syrup; Bottom: Scallops and Grits with Sauteed Mushrooms, Bacon Vinaigrette and Fresh Thyme

The second visit also included Crab Cake Benedict and repeats of the Farm Egg Frittata and Mimosas. Needless to say, every dish tasted even better than it looked and I will absolutely be claiming a cozy little table for my weekly brunch-fix.

Valentine's Day Treats

Forget the generic heart-shaped box of chocolates this Valentine’s Day, and indulge in these simple and sweet treats for your loved ones.

Besides, baking is sexy. ;)

Hazlenut Meringue Kisses
Recipe and photo from MyRecipes.com
Yield: 4 dozen (serving size: 4 kisses)

Ingredients

• 1/4 cup finely chopped hazelnuts, toasted
• 1/4 cup unsweetened cocoa
• 1 ounce bittersweet chocolate, finely chopped
• 1/4 cup sifted powdered sugar
• 1 1/2 tablespoons cornstarch
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• Dash of salt
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 325°.

Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.

Cover two baking sheets with parchment paper. Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 48 (1 1/2-inch-round) mounds onto prepared baking sheets. Bake at 325° for 25 minutes or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open oven door. Cool meringues in oven 30 minutes. Remove from oven; carefully remove meringues from paper.


Peanut Butter Caramel Pound Cake
Recipe from Giada de Laurentiis, photo from foodnetwork.com
Yield: 8-10 servings

Ingredients

• Vegetable oil cooking spray
• 1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
• 1/2 cup heavy cream
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 3 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup creamy peanut butter

Directions

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.

In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter.

Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

Enjoy!

Superbowl Snacks

Whether you are a football fanatic or half-hearted fan, everyone knows that the best part of the Superbowl (besides the commercials, of course!) is the FOOD. Take a look at these scrumptious-sounding snacks below, sure to keep your tastebuds happy while cheering on your team.

You can’t cheer for the Pittsburgh Steelers without a good ‘ol Philly Cheesesteak. Try this bite-sized version from Guy Fieri- it’s an easy pick-up appetizer that’s perfect for a crowd.

Guy Fieri's RITZ Cheese Steak Sliders

*photo from kraftrecipes.com

Ingredients

1-1/2 cups balsamic vinegar
1 lb. trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp. olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup red bell pepper, cut in julienne stips, 1″ long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1″ long
1 Tbsp. minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
96 RITZ Crackers

Directions

IN a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 min. until reduced to 1/3 cup.

CUT meat across the grain into ¼”-thick slices, then julienne to 1″-long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.

PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.

Every good football gathering needs buffalo wings – pair with this yummy Wisconsin Bleu Cheese sauce and its the perfect choice to support the Green Bay Packers.

Buffalo Wings with Wisconsin Bleu Cheese Dipping Sauce
recipe and photo from www.eatwisconsincheese.com/recipes

Ingredients

2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot-pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped, divided
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks

Directions

Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.

In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1-2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.

Broil wings 10-15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired. Serve with the celery sticks and Blue Cheese dipping sauce.

Enjoy (and Go Packers)!

Halloween Soup Cook-Off

Every year, my office hosts a Halloween Luncheon that includes a Costume Contest, Pumpking Decorating Contest and Soup Cook-Off with homemade grilled cheese sandwiches (cooked by our CFO). Last year (my first Halloween with the company), I was determined to make a good impression. I made my very first soup from scratch, Roasted Butternut Squash, and walked away with a prize for 2nd place! I can't say the same for my pumpkin or costume, but it didn't matter- I was just thrilled that my first homemade soup attempt wasn't a total disaster.

This year, I spent all month thinking that I would miss the festivities because of being out of the office for a wedding. On Tuesday, I realized that the luncheon was on Thursday (not Friday, as it normally is), and I would, in fact, be here. Blast. Two days to come up with a costume, pumpkin and killer soup recipe. Since my Soup Repretoire consisted only of that One-Hit Wonder from last year's event, I scoured my favorite foodie sites for tips and recipe ideas. I settled on Rachael Ray's Sausage, Pepper and Onion Stoup, which sounded delicious and (more importantly), EASY. I tweaked it a bit (added a few ingredients and adjusted the cooking time) and tested a batch on Husband, who gave his approval ("Yes, but is it CONTEST-WINNING good").

Well, I guess you could say I work well under pressure, because this year I received 1st place for both my pumpkin AND soup! I was shocked. I mean, my pumpkin really was the cutest (is that mean?) but there were many outstanding soups.

This recipe is perfect for the chilly Autumn nights ahead (that I hope and pray will come to Alabama soon). Delicious on its own, it would also be great as a chunky "sauce" over pasta.

Italian Sausage and Roasted Pepper Soup
adapted from Rachael Ray

Ingredients

2-3 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
½ pound bulk hot pork sausage
4 cloves fresh garlic, minced (or 2 tsp. minced garlic from jar)
2 Anaheim peppers, seeded and thinly sliced
1 12-oz. jar Roasted Red Peppers, drained well and sliced
2 medium sweet onions, thinly sliced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 15-oz cans diced fire-roasted tomatoes
1 6-oz. jar Tomato Paste
½ cup basil leaves, torn
1 ½ cups shredded Parmesan
Salt and Pepper, to taste
½ tsp red pepper flakes (optional)

Directions

1. Heat extra-virgin olive oil in deep skillet.
2. Add sausage and brown about 6-8 minutes, until mostly cooked through.
3. Add garlic, Anaheim peppers, Roasted Red Peppers and onions. Cook until peppers and onions are soft, about 10-12 minutes.
4. Deglaze pan with balsamic vinegar.
5. Stir in chicken stock, diced tomatoes and tomato paste.
6. Bring to a boil; reduce heat and simmer until thickened to your liking (about 15-20 minutes).
7. Add salt and pepper, to taste, and red pepper flakes (if desired).
8. Stir in basil leaves and half of parmesan cheese.
9. Set bowl of remaining parmesan on table for guests to add on top of soup.
10. Enjoy!

Serves 6-8.

Caramelized Onion Dip

Some of you may remember my love affair with Vidalia Onion dip last summer. Well, I have a new obsession. Same basic concept- cheese, onions, and more cheese. But with one tiny change, this dip has changed my life. Dramatic? I think not.

I fully realize that it’s hard to mess up a dip with three (you heard me, THREE) packages of cream cheese, so I suppose I should give Philadelphia most the credit. But I digress…

WARNING: This is not your average “powder in a packet” onion dip. Cooked over low heat for about an hour, the sweet, deeply caramelized onions add a new dimension of flavor to this creamy dip. The Havarti doesn’t hurt, either. My family was still talking about how good it was three days later. Serve with Ritz crackers (or some crusty bread- you know how I like my carbs) for your Game Day fun this weekend. You won’t be disappointed!

Caramelized Onion Dip

1 Tbsp. butter
3 8 oz packages cream cheese, softened
1 8oz package Havarti cheese
2 large onions, thinly sliced
Salt and Sugar, to taste
1/2 cup mayonnaise (I always use Hellman’s)
Ritz Crackers to crumble on top (optional)

Directions

Melt the butter over medium heat and add onions. Cook the onions for about 10-15 minutes, until softened, stirring occasionally. Sprinkle some salt and sugar (which helps the caramelization process) and stir. Lower heat and cook onions another 30-45 minutes, until deeply browned and caramelized. The trick is to leave them alone long enough to start browning, but then stir before they burn. Just be sure to keep an eye on them throughout.

Combine the cream cheese, mayonnaise, Havarti and onions, stirring until thoroughly mixed. Cover and refrigerate overnight. Before heating, crumble Ritz crackers over the top. Pre-heat oven to 375 degrees and bake about 25-30 minutes, until bubbly.

You might just want to make a whole batch for yourself. No judgement here. Enjoy!

Birmingham Restaurant Week

The first-EVER Birmingham Restaurant Week is officially here! Well ok, it actually starts tomorrow…but last night, Birmingham foodies were in full-force at the Preview Party at Hotel Highland (benefiting Railroad Park, opening Saturday!) where participating restaurants gave us just a taste of what we have to look forward to. And Birmingham, we are in for a treat.

Folks from Jinsei, making the magic happen - Mini Kadoma Tuna

I just have to say how much it made my YEAR when I saw the announcement on Twitter that Birmingham was launching it’s first Restaurant Week. I’ve been fortunate enough to experience the same event in a few different cities, and had literally JUST been thinking to myself, “With all of our amazing chefs and restaurants here, why don’t we have our own?”

Dream. Come. True.

Not only is this an INCREDIBLE opportunity to experience our fine-dining gems, such as Bottega or Highlands, for an amazing price (that was my pitch to Husband, too), but you also have an excuse to finally check out those casual eateries you’ve been hearing about but never tried. With three-course menus offered at $10.10, $20.10 and $30.10, there is no better way to experience our food scene.

As for me, I am currently mapping my “plan of attack” (i.e. dinner at Little Savannah Wednesday, Highlands Friday, perhaps a few lunch dates scattered in the middle) with blog posts to follow. Good thing I’ve been saving up! Now if only I could keep from gaining 30 pounds…

Be sure to check out the official 2010 Birmingham Restaurant Week website for more details and menus from participating restaurants. NOTE: Perusing menus is likely to induce sever bouts of hunger and/or salivating over your keyboard. You have been warned.

Bon Appetit!

Favorite Game-Day Snacks

In the South, football is part of our culture (there’s a reason the SEC is the best). In Alabama, it defines you (FACT: First question you’ll be asked when you arrive in Birmingham is “Are you for Auburn or Alabama?”). In Auburn (yes, I know I’m outnumbered), it’s your LIFE. At least for the first four months of the school year…

For me, football is yet another way to enjoy great food with great friends. Nothing beats curling up on the couch with some yummy snacks, a cold beer, and a big TV (all the better for yelling, my dear).

Husband and I will be spending Labor Day weekend at the lake with the WHOLE family (bless his heart, he’s the lone Alabama fan), so I’m already planning the delicious food that will accompany our day ‘o football.

Buffalo Chicken Dip
I first made this dip for the SEC Championship game last December. It lasted MAYBE 10 minutes. It’s everything you want in a Game-Day snack - the delicious combination of spicy wings and cool Ranch dressing, without all the mess. There are several great recipes out there, but this version from the blog “Woman, Wine and Song” is my favorite.

Ultimate Spicy Buffalo Chicken Dip
Adapted from Adrienne Bailey, Mary England and Susie Cromer Clements

Ingredients
1 cup Ranch dressing
¾ cup chopped red onion
2 8-oz packages cream cheese, softened
3 boneless skinless chicken breasts, cooked and shredded OR one rotisserie chicken, shredded
1 cup of your favorite wing sauce (I like local favorite, Moore’s Buffalo Wing Sauce)
2 cups shredded Cheddar
Tortilla Chips and celery for dipping

Directions
1. Saute red onion in butter until tender (about 10 minutes); remove from heat.
2. In a large bowl, combine chicken, hot sauce, cream cheese, half of shredded cheddar and sauted onions.
3. Mix thoroughly and pour into baking dish.
4. Sprinkle remaining cheddar on top.
5. Bake uncovered for 25-30 minutes, until bubbly.
6. Serve with tortilla chips and celery (and a cold beer!).

Black Bean, Corn and Feta Dip
With temps still in the high 90′s (come on Fall weather…), a cold, refreshing dip is also a great choice for the first Game Day of the season (a nice side for your Labor Day picnics, too).

* Adapted from Martha Reiser, AU Alum website

Ingredients
1 can black beans
1 can corn, shoepeg
4 oz feta cheese, crumbled
1/4 cup olive oil
1/4 cup sugar
1/4 cup apple cider vinegar

Directions
1. Combine black beans, corn, feta, olive oil, sugar and cider vinegar in a bowl.
2. Toss and serve with tortilla chips or Fritos.
*This dip gets better the longer it sits.

Roast Beef and Havarti Sandwiches
This fabulous recipe from Southern Living is a welcome twist on the tried-and-true Ham and Poppyseed Sandwiches. With the creamy Havarti, sweet peach preserves and crunchy walnuts, these are truly addicting (definitely my most-requested hors d’oeuvres!). Bonus: Perfect “make- ahead” snack. Stick a few batches in the fridge on Game Day and heat as needed.

photo from myrecipes.com

*Recipe from Southern Living, December 2008
Yield: Makes 12 to 16 servings

Ingredients

1/2 cup finely chopped walnuts
2 (9.25-oz.) packages dinner rolls (I use Rainbo Dinner Rolls)
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend (i.e. Hellman’s Dijonnaise)
3/4 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
Salt and pepper (optional)

Preparation

1. Preheat oven to 325°.
2. Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.
3. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
4. Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

Now all you need is some icy cold beer and good company, and you are ready for a full day of football-watching.

These Are a Few of my Favorite Things...

It’s hard to believe that summer is almost over (don’t freak out – I said ALmost). As usual, the year is flying by. For me, this was an especially enjoyable summer as it was my first REAL summer in years. After being in the event plannning industry for quite some time, I got used to working every weekend and subesquently, missing out on a lot of fun summer activities – trips to the beach, the lake, Saturday morning brunch, etc. I’ve been at my new job just over a year (ok, so I guess it’s not really “new” anymore), and I tell ya- Monday through Friday ain’t so bad.

But I digress…

I’ve enjoyed the last couple of months so much that I wanted to share some of my FAVORITE things from Summer 2010. I hope you enjoy!

Farmer’s Markets

I experienced my very first Farmer’s Market at Pepper Place in May, and instantly fell in love. I know, so dramatic, right? But it’s true. Even though I had known about Pepper Place for years, it was the first time that my eyes were really opened to the amazing local farmers that we have right here in Alabama, producing some of the finest cheeses, herbs, fruits and veggies that I’ve ever seen/tasted. It’s got a cool vibe, with live music, chef demonstrations and people everywhere (dogs, too!). I loved wandering aimlessly around all of the booths, daydreaming about whatever recipe I would make with my goodies when I got home. I look forward to many more weekends at Pepper Place as the summer months come to a close, and anxiously anticipate the Harvest Market in the fall.

Roasted Tomatoes


Speaking of goodies from the market, I developed a newfound appreciation for my oven when I made a batch of these:

Slow-roasted tomatoes. I’d never roasted anything in my life (at least, not intentionally). Who knew that a hot oven and a couple hours could produce such a heavenly flavor? I’ve roasted many things since then (particularly loved some eggplant that I purchased at the Urban Cookhouse market), but nothing beats that first day, standing in front of the oven, impatiently waiting for the tomatoes to be perfectly caramelized, then standing over the counter and eating them one after another right off the pan, savoring the sweet, intense flavor (and not caring that I burned the roof of my mouth). They also make an easy and fabulous appetizer. Just roast some fresh garlic with the tomatoes and serve with crostini and fresh basil. Simple, but SO delicious.


The B.A.L.T.

Ok, so this is really two of my favorite things- my new favorite sandwich (everything good about summer rolled into one- local tomatoes, buttery avocado, Applewood Bacon and lettuce with mayo and classic white bread) and my new favorite restaurant, Urban Cookhouse (actually, make that three – I crave their fresh Strawberry Lemonade on a daily basis!). The restaurant started off with a bang and has been packed ever since. I love to see Birmingham supporting restaurants that are totally committed to the “farm-to-table” approach of serving food, and I partly credit UC with igniting my own passion to buy and eat local (hence telling Husband that we are never eating at “chain” restaurants again and him looking at me like I’d lost my mind). As their menu says, “Buy Local. Eat Urban.”

Canebrake Gouda

This creamy and delicious cheese from Wright Dairy Farm in Alexandria, AL is the perfect addition to your pre-dinner cheese tray or hors d’oeuvres menu. Better yet - pair it with a glass of wine and enjoy it for lunch, which is what I did (and not ashamed to admit I almost ate the whole block in one sitting. My sister helped).

Watermelon Mojito

This is the quintessential summer cocktail. It’s cool, minty, refreshing, delicious, pretty…need I say more? Oh yeah, it’s on special at Jinsei every Monday night. So you can get two.

I could go on, but I haven’t eaten lunch and I’m afraid that drooling over the keyboard cannot be a good thing. So it’s your turn! What are some of YOUR favorite things from this summer? Share with me!

Summer Desserts

I don’t know about you, but I am pretty great at procrastinating. Not because I work better under pressure (although that’s a nice excuse); it’s just in my nature to wait until the very last minute. Drives my mother CRAZY. Which is funny, because I’m pretty sure I inherited that trait from her…ANYway.

I’m bringing dessert to a cookout tonight and in true “Southern Soiree” fashion, I have only just begun to think about what to bring. Naturally, this leads me to what I like to call a ”Carrie Bradshaw” moment (say it with me) – I couldn’t help but wonder, what are some of the best quick and easy desserts to pull together for summer entertaining?

Enter the Banana Pudding. Some say its boring, I say dependable (which is totally different than boring. Totally). My standard go-to recipe is this low-cal version that my Aunt Dianne introduced me to (it makes me feel so much better about eating the entire bowl by myself), but it’s also fun to experiment by changing just a few ingredients. Use small cubes of pound cake instead of Nilla Wafers. Add some Nutter Butters to create the taste of a PB&B sandwich (a fave from my childhood…and maybe adulthood). For a more grown-up version, add a splash of Banana Liqueur to the pudding, or take it one step further and cook the bananas in Rum and Brown Sugar, “Bananas Foster” style. See? Not so boring anymore. And if you have a few extra minutes on hand, take the presentation up a notch by serving the dessert in individual glasses. I love the look of these parfait glasses featured in Southern Living. I like to serve mine in stemless Cosmo glasses (easier to eat out of).

*Photo from myrecipes.com

This dessert doesn’t necessarily scream “summer”, but we serve Chocolate Eclair Cake at the lake a lot and it ALWAYS disappears quickly. It’s easy, light and great for a crowd. I like the recipe on the Kraft Foods website; although, sometimes I cheat and use canned chocolate frosting. Ssshhhhh……

*Photo from kraftrecipes.com

Of course, you CAN’T have a summer dessert in the South without using our delicious Chilton County peaches. When you’ve already got the grill fired up, why not use it for dessert, too? This recipe from Epicurious is a favorite of mine – Grilled Peaches with Fresh Raspberry Sauce. You can make the Raspberry Sauce ahead (provided you are not a procrastinator extraordinaire, like yours truly), and the rest only takes a few minutes. Serve it over ice cream or pound cake for a simple, but impressive dessert.

*Photo from epicurious.com

Pick up some fresh peaches at the farmer’s market this weekend (Pepper Place, East Lake or Urban Cookhouse/Homewood are my personal faves) and try it out!

And just in case you are wondering, I’m going with the Grilled Peaches tonight.

Greek Panzanella

We were all over the map during Memorial Day weekend (more on that later), so I'm a little late sharing my latest dish. Better late than never, right? I figure there is still plenty of time to try it out for upcoming 4th of July gatherings.

I've made Giada's traditional Panzanella (aka "bread salad") before, but Ina Garten recently featured a Greek version on her show -- all it took was for her to say “feta” and “bread” and I was hooked.

My favorite part of the weekend was when my Aunt Judi tried the salad and exclaimed, “Oh, delicious! And what are these little black things?”. I peered over her shoulder…”Ah”, I replied. “That would be burnt bread.” I started off with the oil a little too high when I was toasting the bread so some of the cubes got a little crispy. Whoops. Nonetheless, the salad got rave reviews (whew!).

Enjoy!


Greek Panzanella
Ina Garten, Barefoot Contessa

Ingredients

•Good olive oil
•1 small French bread or boule, cut into 1-inch cubes (6 cups)
•Kosher salt
•1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
•1 red bell pepper, large diced
•1 yellow bell pepper, large diced
•1 pint cherry or grape tomatoes, halved
•1/2 red onion, sliced in half rounds
•1/2 pound feta cheese, cut in 1/2-inch cubes
•1/2 cup calamata olives, pitted (these can be optional, depending on your tastes)

For the vinaigrette:
•2 cloves garlic, minced
•1 teaspoon dried oregano
•1/2 teaspoon Dijon mustard
•1/4 cup good red wine vinegar
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Slow-Roasted Tomatoes

Baby, I’m a believer (cue the Monkees). Check these out.

Gorgeous, greenhouse tomatoes. I mean, look at the color. Now, I know tomatoes are very much a “love it or hate it” fruit. As in, I love it but I know lots of people that hate it. I get it. I’ve had one or two run-ins with a questionable cherry tomato, but there are just SO MANY reasons why I love tomatoes (like this one. And this one). But as of today, I have a new love. Slow-roasted tomatoes. I don’t know what it is about roasting that brings out the best flavors in food, but it might just be my new favorite cooking method.

I didn’t exactly cut these tomatoes in all the same size (or shape, for that matter), but I don’t suppose it mattered. I lined a baking sheet with parchment paper, lined up the tomatoes, drizzled them with some EVOO, followed with a generous sprinkling of sea salt, freshly ground black pepper and a finished with a pinch of sugar. Into the oven at 275 degrees and time for waiting. And waiting. And more waiting. And peeking through the oven door the check progress. And resisting opening the door for fear of releasing the contained heat that is so clearly working its magic. And salivating.

Finally, when I just couldn't stand it any more, I took the tomatoes out and barely waited for them to cool before popping one in my mouth. Oh...my....gosh....the scorched mouth was SO worth it.

The flavor is so amazing, I don't even know how to describe it. I'm talking sweet, juicy, melt-in-your mouth amazing (I mean, I guess that counts as a description). Disclaimer: Ignore the random pita bread and cilantro on the plate; I had more plate than tomatoes and those were the only two things in my fridge that looked remotely decent enough to photograph.

Batch 2

I was so excited about the outcome of my first batch, that I decided to roast the remainder of my tomatoes for dinner. On the menu, Slow-Roasted Tomatoes with Fresh Basil and Parmesan over Bow-Tie Pasta for Husband and Tomato Omelette for moi (watching my girlish figure...doesn't sound nearly as appetizing, does it.

I basically used the same method as before (tomatoes, sea salt, pepper, sugar, EVOO, hot oven, let it do its thing). When I thought they were about ready (just over 2 hours), I did a little taste-test. And then another one. And another one. And before I knew it, I had eaten half of the tomatoes meant for Husband's dinner. Whoops.

I am really looking forward to more trips back to the farmer's market as we get into summer and tomatoes really come into season (visions of brandywine dance in my head). Until then...

Pepper Place Farmer's Market

I’m off to Pepper Place this morning, the official opening day of the Summer Farmer's Market. I’ve only been once and it was 5 years ago, so I’m really pumped. As a result of my latest “you don’t need culinary school you just need to read and practice more” conversation with Husband, I’ve been pouring over Mark Bittman’s “How to Cook Everything” and Tom Colicchio’s “Think Like a Chef” (Larousse Gastronomique is next on the list—but you could call it a tad intimidating). If there’s one thing that stuck out in both of these books, it’s the importance of seasonal, fresh, farm stand ingredients. For a girl who has never ventured outside the normal frocery store for produce and dairy, this is a big deal. I anticipate a lot of yummy looking veggies, baby strollers and large dogs (farmer's markets are a family affair, after all). Wish me luck!

Happy Cinco de Mayo!

I love Cinco de Mayo for two reasons: guacamole and margaritas (responsibly, of course). Plus, it's a great excuse to throw a party! I've got a couple last-minute ideas here, with recipes and more pics to come after tonight's fiesta. Enjoy!

I'm no florist, BUT I am good with produce. :) This assortment of bell, serano, jalapeno and habanero peppers piled high in a hurricane glass vase is an easy and efficient centerpiece -- and just look at those gorgeous colors! The best part? When the party’s over, just pop them back in your veggie drawer for future use.

My FAVORITE guacamole in the whole entire world comes from Rosa Mexicano. It's prepared table side in a molcajete, with your choice of mild, medium or hot spices (I always go with hot). It makes me happy. Lucky for me, Rosa Mexicano is kind enough to share the recipe on their website. I URGE you to try it (back away from the green mush at the grocery store)...seriously...I mean it.

These yummy Mexican Sushi bites were another one of Husband's ideas...I'm thinking maybe he should just write this blog...but anyway. These were a lot more time-consuming than I thought and I was running out of daylight, so I only have a few pics to post (and no actual recipes - yet). The fun thing about this unique appetizer is that the possibilities are endless. Fill them with anything from avocado and peppers to Spanish rice with rotisserie chicken...delish!

Last but not least, we're trying out Williams-Sonoma's Berry Margarita mix tonight (I love their mixes-- they are always yummy and easy!) in the BIGGEST MARGARITA GLASS YOU'VE EVER SEEN. Can't wait to post pictures...it's actually NOT a margarita glass. It's a big bowl that is meant to float candles in, but I always thought that it looked like margs should be served from it. So that's what we're doing.

Cheers!

Twitter Feed

Hey guys! Check out my Twitter feed on the right-hand side of the page...it's part of my entertaining blog that I write for Birmingham Magazine, called Southern Soiree. I'll be tweeting both cooking and entertaining tidbits, so be sure to check it out!

Metro Cooking and Entertaining Show 2010

It's that time of year again...celeb chefs beware, Haute Home Cooking is back in celebri-stalking style! This weekend, I am headed to the Metro Cooking and Entertaining Show in Atlanta . Well, I'm actually only going to the show on Sunday, but it's going to be quite a day -- Bobby Flay AND Mario Batali. I can hardly wait! Also, Martie Duncan of Martie Knows Parties will be there again with her amazing summer party ideas! If you are in the area, come check it out! I wonder how I'll manage to embarrass myself this year...

Perfect Punch

This might be the most addicting punch recipe I have EVER tasted…certainly the most delicious! I first tried it a few years ago during my wedding-planning days. One of our brides gave the chef this recipe and requested it for her reception. I have no idea where it originated from, but it quickly became our favorite beverage for parties. I’ve served it twice this month for baby showers and have gotten so many requests for the recipe, I thought I would share it will all of you!

Slush Punch

4 cups Cran-apple juice
4 cups Pineapple juice
1 ¾ cups sugar
2 Tbsp. almond extract
½ of 2 Liter bottle Ginger Ale

Mix the first 4 ingredients together and pour into gallon Ziploc bags to freeze overnight. Pour slush mixture into punch bowl, and pour ginger ale over. Stir and serve. Garnish with strawberries, raspberries or limes.

Just look at that gorgeous color! Perfect for a girly baby shower or spring fling. For a more “adult” version, add a splash of Amaretto or Vodka and you’ve got the perfect spring cocktail!

Happy St. Patrick's Day!

I remember the first time that I ever tried Corned Beef Hash. I was actually in Chicago for work (oh, how I miss that city) and it happened to be St. Patrick's Day. I have to admit, even though I am Irish, I never really got into celebrating the holiday. Probably because until just recently, I could not stand the taste of beer or whiskey (well, STILL can't stand whiskey) and it seemed like that was a necessary ingredient to get into the proper spirit. Anyway...

In Chicago, they celebrate St. Patrick's Day like it's Christmas. They dye the river green, have parades, tons of parties-- it's a whole big "to-do". My former boss took a co-worker and myself to lunch at Smith and Wollenksy's on North State Street, which basically sits right on the Chicago river. We had an amazing view of the city and festivities (not to mention the BRIGHT green water), and it was the perfect time for me to try the traditional Irish dish-- Corned Beef Hash. Oh my. WHAT have I been missing? I mean, I know that the Irish aren't exactly known for their (how do I put this politely)...culinary delicacies, but this was delish--comfort food at its best.

I'm sad to say that I've never had it since, but I thought this year would be the perfect time to put my own spin on the traditional dish-- in other words, I did what I do best and made it an appetizer. Pair it with some green beer (ick) and you are ready to celebrate the luck o' the Irish!

Corned Beef Hash Bites

Ingredients
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup diced onion
1/2 lb. cooked corn beef, chopped
1 1/2 lbs. baby new potatoes
4 oz. cream cheese
1/2 cup sour cream
1/2 cup shredded Irish reserved cheddar (such as Kerrygold)
Salt and pepper, to taste
Parsley, to garnish

Directions
1. Preheat oven to 400 degrees.
2. Pierce potatoes and lay on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
3. Bake for 40-45 minutes, until tender.
4. While potatoes are baking, melt butter in a saucepan over medium heat.
5. Saute onions until they begin to become tender and translucent, but not brown (about 5-7 minutes).
6. Add chopped corn beef to saucepan; mix together with onions and then flatten into a thin layer in the saucepan. Let the mixture for about 5 minutes, until the onions and beef start to brown.
7. Flip mixture on the other side and let sit for an additional 5-7 minutes, or until the beef is crispy. Remove from heat.
8. Remove potatoes from the oven and let cool, until they are easy to handle.
9. Cut potatoes in half lengthwise; carefully remove the pulp from each half, leaving a thin shell in tact.
10. Sprinkle the potato shells with salt and put back in the oven for about 10 minutes, to let the shells get crisp.
11. In a small mixing bowl, blend the potato pulp with the cream cheese and sour cream. Add the beef and onion mixture, blending well.
12. Take potatoes shells out of the oven and fill each with about 1 Tbsp. of the potato, beef and onion mixture.
13. Top with shredded cheddar and broil for 5-7 minutes, until heated through and cheese is melted.
14. Top with parsley for garnish.

Spicy Ricotta Bruschetta

I'll admit, I had high hopes for this one. As part of my repertoire for new cheese-y recipes (all of which are being submitted for a contest through Taste of Home), I tried to replicate the ridiculously flavorful bruschetta that I fawned over from La Tavola. Yeah...didn't exactly turn out how I thought. For one, I've decided that I need a new bruschetta recipe. The one I use most frequently is a part of the Hot Bruschetta Brie appetizer that I posted not long ago. Somehow, you don't notice the lack of flavor from the bruschetta when its mixed in with the rich and creamy brie. By itself? Ehh (shrugs shoulders). I've eaten a LOT of bruschetta in my day and I can now firmly say that this one just won't cut it. But i digress.

The hors d'oeuvres I attempted to replicate went like this-- one slice of crusty bread, covered with a thick layer of spicy ricotta cheese, topped with tomato bruschetta. Delish, right? Not too complicated, right? WRONG. Well ok, it's not complicated. But I clearly missed the boat on SO many levels. For one, the spicy ricotta. My first thought was to mix it with roasted red peppers to give it a spicy kick, so I found this handy roasted pepper bruschetta-in-a-jar from Whole Foods. Bingo! Except that it had no flavor. It was also mixed with artichokes. I was very disappointed. If I thought the bruschetta topping would save it, I was dead wrong. I don't think I've ever attempted something with so much promise to turn out to be so BLAH. Food should never be BLAH. Kinda looks pretty though, right?


Anyway, I guess the good news is that we never get better if we don't fail. This has made me reflect on what I LOVE about bruschetta- the slightly, sweet flavor from perfect tomatoes or balsamic vinegar-- maybe even sweet onions, fresh basil and garlic...the perfect combination is out there somewhere. So, I'll add this to my "ugh" list of experiments and keep trying!

Beef and Bleu Biscuit Cups

Well I hate to say it, but Husband was right. These were a gooooooood idea.

I love to bounce ideas off Husband as I develop recipes (particularly for this contest). Even though we have different culinary tastes, he is brutally honest and has great instincts when it comes to my recipes. Which I kinda hate because if I win the contest, I owe him 30%. Anyway, I'll give credit where credit is due. The bleu cheese and biscuit was Husband's idea, and the beef and shallots were mine. Put it together and you have a super-easy and super-delicious appetizer that is sure to satisfy your next cheese craving.

Beef and Bleu Biscuit Cups

Ingredients

2 7.5 oz cans of biscuits
8 oz roast beef, chopped
4 oz gorgonzola cheese crumbles
2 Tbsp horseradish sauce
1 large shallot, thinly sliced
1 Tbsp olive oil

Directions

Pre-heat oven to 375 degrees
1. Heat 1 Tbsp olive oil in small sauté pan over medium heat. Saute shallots, stirring occasionally, until onions start to turn golden and crispy, but not completely brown (about 10 minutes).
2. While shallots are sautéing, cut each biscuit into half and press dough into a greased muffin pan, making sure to press biscuits up around the sides in each cup.
3. Spread ¼ tsp of horseradish sauce into bottom of each cup.
4. Put 1 Tbsp of chopped roast beef into each cup.
5. Top each cup with 1 tsp of gorgonzola and ½ tsp shallots.
6. Bake at 375 degrees until bubbly and biscuits are golden brown, about 10-12 minutes.

Yields 40 biscuit cups.