Tag: food

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Savory Tomato & Poblano Pie Recipe {#SundaySupper}

Inspired by a recipe in the August / September issue of Garden & Gun Magazine , with a little more heat added by Poblanos and optional jalapeno peppers, this Tomato Pie is the perfect use of abundant tomatoes in August New Jersey gardens with a nod to my new-found appreciation of southern cooking. I hope you enjoy it as much as we did!

#AnAppealingPlan Tomato + Pablano Pie Recipe CollageSAVORY TOMATO + POBLANO PIE RECIPE

INGREDIENTS

  • 4 shallots, minced
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil
  • 1 medium Poblano Pepper, small chopped
  • 1/2 Jalapeno, minced *optional
  • 1 tbsp. Dijon mustard
  • 9-inch pie shell
  • 1 lb. assorted heirloom tomatoes, sliced 1/4 inch thick
  • 3 oz. goat cheese, crumbled
  • 1/2 oz. fresh basil chiffonade
  • 1 tbsp. Grenache vinegar
  • 1/2 cup fresh bread crumbs
  • 1 oz. grated Parmesan cheese
  • Salt & Peppe

METHOD

Preheat oven to 400 degrees.

Saute shallots, garlic, poblano + jalapeno in 1 tablespoon of olive oil until tender , 3-5 minutes. Set aside.

Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt + pepper, spread shallot mixture over top. Crumble goat cheese and half of basil on top. Layer on remaining tomatoes. Salt + pepper, top with remaining basil. Pour 1 tbsp. vinegar + olive oil over top of all.

In a small bowl, combine bread crumbs, 2 tbsp. olive oil, mustard and Parmesan cheese. Sprinkle over tomato filling.

Bake 30 minutes, or until crust and topping are golden brown. Let stand to cool slightly before cutting.

{* note: I was not able to cut this a true pie, however that did not alter the taste.}

Looking for a beverage to pair with this? How about a Thyme Sipper .

#AnAppealingPlan #sundaysupper Savory Tomato + Poblano Pie 3logo

#AnAppealingPlan #sundaysupper Savory Tomato + Poblano Pie logo

Be sure to visit the other recipes inspire by this week’s Sunday Supper “Spice It Up” theme. And if you really like this SHARE it with your social buddies AND sign up to receive our weekly updates to your inbox.

See you in the comments.

~ Krayl

 

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

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My Week In Instagram August 1

Back by popular demand….

 My Week In Instagram

#AnAppealingPlan INstragm August Week 1 - lamp #HomeGoodsHappy

{I started off in the aisles of Home Goods.  Spotted this great entranceway lamp x 2.}

#AnAppealingPlan INstragm August Week 1 - #sunflower #Garden

 {My darling husband picked up Sunflowers for me. I cut them short and placed them on the dining room table.}

#AnAppealingPlan INstragm August Week 1 - Dark and Stormy #ReedsGingerBrew #KrackenRum

{Friday afternoon… testing & tasting recipes for Sunday’s Post: Dark and Stormy Cocktail. Worth a visit to the post, even if it is just for the Bruce tune.}

#AnAppealingPlan INstragm August Week 1 - #Happy Sunshine

{Saturday morning we woke up and the sun was shining down on me for my birthday at the beach! I love the green leaves against the terracotta and his happy smile.}

#AnAppealingPlan INstragm August Week 1 - Mimosa @GardenandGunMag

{Poolside with Mimosa’s, Husband and Garden & Gun Magazine. My new favorite subscription with tons of recipes, restaurants, and other information geared towards the South, and actually very few guns…}

#AnAppealingPlan INstragm August Week 1 - #Foodie Snack by the pool

{Snacks galore. Even poolside you can take the time to create an attractive table. I used shells from the beach and the houla ladies to dress up this spread.}

#AnAppealingPlan INstragm August Week 1 - Mr Grasshopper

{Using my lifeguard skills, I saved Mr. Greenjeans after he flew head first into the pool. He dried off his wings and legs right in front of us and kindly waited just long enough to allow me to get his close up, then flew away. Nice to meet you sir.}

Hope you had a great week. Where did you go? See? Eat? Entertain? Let me know in the comments below!

~ Krayl

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Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

Recipe #2 on my quest to cook through Mastering the Art of French Cooking by Julia Child, this recipe is a variation on the Gratin de Pommes de Terre aux Anchois, but as I was missing the leeks from last week’s Quiche aux Champignons, I decided they would be the perfect addition to the dish for this week’s SundaySupper event with Chantal. OK, admittedly mostly because I have this fantastic Chantal dish that I love but rarely use and as you may know by now I am always up for an excuse to use a dish or platter.

For this preparation, I opted to make a true Gratin as described by Julia as basically a Quiche minus the pastry shell, baked in a dish and usually more substantial in its ingredients. I plan on serving this as a side item with roasted chicken for the perfect fall dinner.

WHAT I LEARNED FROM JULIA:

  • The leek cooking technique created soft leeks full of flavor that really could be added to any dish or used as a topping for fish or chicken.
  • The value of using lids on pots. Seems simple and 101 but the items retain their moisture, or even create more, and cook evenly.

WHAT I WOULD CHANGE NEXT TIME:

  • Use slightly less butter. Probably cut this on the onion portion.
  • Use slightly more pepper. Possibly use a herb…sage…
  • BIG TIP: There was more liquid in the dish after baking than expected. For the future: Make sure potatoes are fully drained. Even on a towel before adding. Make sure all leek liquid is cooked off before adding to dish.

PROBABILITY OF REPEATING RECIPE 1-10: 8

Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

INGREDIENTS:

  • 1 lb. sliced white of leek (about 3 ½ cups)
  • ½ cup water
  • 1 tsp. salt
  • 3 cups chopped potatoes
  • 2/3 cup minced onions
  • 6 tb butter (3 for leeks / 3 for onions)
  • 3-4 cup baking dish such as an 8-inch Pyrex pie plate
  • 3 eggs beaten
  • 1 ½ cups whipping cream
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ¼ cup grated Swiss cheese

DIRECTIONS:

Preheat oven to 375 degrees

Boil Leeks over moderately high heat in a heavy bottomed, covered saucepan with the water, salt, and 3 Tb. butter until liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender.

Cook onions slowly in 3 Tb. butter for 5 minutes, until tender but not browned.

Drop potatoes in boiling salted water and cook for 6-8 minutes or until barely done. Drain thoroughly.

Butter the baking dish. Layer 1/2 potatoes, onions and leeks then repeating with 2nd ½ of all.

Combine eggs, whipping cream, salt and pepper. Whip. Pour over potatoes, onions and leek in dish. Spread cheese over top.

Bake for 30-40 minutes in upper third of oven until top is nicely browned.

Gratin de pommes de terre #JuliaChild via @AnAppealingPlan

gratin de pommes de terre #JuliaChild via @AnAppealingPLan

Did you enjoy this? Sign up below to receive recipes, tips and other weekly updates free! And be sure to leave a comment below.

~ Krayl

kickstarter - AnAppealingPlan Book LeaderBoard passion to print large #CelebrateEveryday 728 x 90

These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish. Many are giving away their dish along with their pie to brighten someone’s day.

As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.

Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

 

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Quiche aux Champignons {Mushroom Quiche}

 Oh Julia!

{note – this post has been recently “republished” under Julia’s Mushroom Quiche – read it here. Enjoy them both!}

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Two weeks ago my copy of Mastering the Art of French Cooking by Ms Julia Child arrived at my door. I finally had the opportunity to crack it open. This being my first official attempt at making one of her recipes I decided not to go nuts and to purchase the pie crust rather than risk a ruined Quiche due to a failed crust. Next time I promise to go all in.

The recipe is actually incredibly simple and although I risk the lighting bolt coming down and hitting me for saying that I may change anything of the Masters recipes, I would revise a few things for the next version.

WHAT I LEARNED FROM JULIA:

* The mushroom cooking technique was fantastic and has been added to my skill set. When reading the recipe I thought I was miss-reading on the mention of “uncover and boil liquid till mushrooms are sautéing in their butter”. Boil? What liquid?? I was only adding a mere 2+ tablespoons of any liquid… Turns out once you uncover you actually do have quite a bit of liquid that needs to be cooked down, even 1/2 cup or so. Brilliant! And delicious.

* Addition of nutmeg – Genius. Adds a special flavor that you can’t necessarily place but creates a warmness.

WHAT I WOULD CHANGE NEXT TIME:

* Butter: I would skip the final addition of the butter peas on top. Seemed to leave mark & didn’t seem to add anything that wasn’t already there.

* I am an EXTREMELY visual person and by the surface of my Quiche you would not believe how tasty it is. I would be sure to place a few of the mushrooms closer to the surface so they peak through. AND I might even throw a green herb in the final mix to again add color & visual appeal.

PROBABILITY OF REPEATING RECIPE 1-10:  strong 9

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Quiche aux Champignons
 {Mushroom Quiche}

Adapted from Julia Child, Mastering the Art of French Cooking

Serves 4-6

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 2 tablespoons diced shallots
  • 1 lb large white mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons port
  • 3 eggs
  • 1 1/2 cups whipping cream
  • 8-inch partially-cooked pastry shell
  • 1/4 cup grated Swiss cheese
  • 1/2 teaspoon pepper
  • pinch of Nutmeg
  • 1 tablespoon butter cut into pea-sized dots

DIRECTIONS:

1. Preheat oven to 375°F.

2. Melt butter in pan add shallots for a short time then add in the sliced mushrooms, salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.

3. Beat the eggs, cream and pepper in a large mixing bowl to blend.

4. Gradually stir in the mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute butter on top. {* I think I would skip the final addition of the butter. It left marks sort of, shall I dare say greasy marks on top}

5. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

 *   *   *   *   *

 All Sunday Supper recipes follow below and promise to be just as comforting.

#SundaySupper Comfort Food |Soups

#SundaySupper Comfort Food  | Main Dish

#SundaySupper Comfort Food | Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

We would be honored to have you join us on Twitter throughout the day during #SundaySupper and have you share your favorite Comfort Food Recipes.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them

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Bluegrass Tavern: Baltimore, MD

IMG_1050During this weekend’s trip to Baltimore, Maryland we were able to fit in a little bit of my favorite pass time {visiting great restaurants of course!}.

Bluegrass was recommended as a neighborhood favorite doing fabulous work with seasonal ingredients. Although not necessarily local, seasonal is just as important and usually requires a chef willing to adapt to what his local purveyors are able to supply and frequently requires last-minute menu changes.

After a mis-guided young gentleman sitting on a front staircase, sent us on a wild goose chase in the wrong direction on Hanover Street, we finally back tracked to arrive at the corner tavern with outside seating as well as two floors inside. It was a little cool out so we opted for inside and were seated in a nice corner table. The rooms are cozy and the building appears to have originally been one of the brick row homes.

The interior decor was wood cabin-ish with cabinets flanking a large fireplace housing glassware with chicken wire door inserts {get ready for a furniture before/after posting coming up}.

Our server was pleasant and well versed in the menu selections and beverage pairings. The food overall was very good. Beverages were priced well and offered a large selection of both wine and craft beers. I would recommend going if you have the chance but be aware of your wallet. With our 3 courses and two drinks each the bill would be in the “VERY Nice Dinner Out” category. $$$ out of 4 / Overall B+

Bluegrass

1500 S. Hanover Street, Baltimore, MD 21230

“Bluegrass is an informal fine dining experience dedicated to the perfect pairing of food and drink, with a special focus on America’s finest bourbons. Our casual dining room features fold-away walls that provide a relaxing, social atmosphere that is open to the outdoors. Reservations are always appreciated.”

FIRST COURSE

Bluegrass, Baltimore Scallops

taylor bay scallops / egg yolk vermicelli, oyster mushrooms, dill butter

Bluegrass Baltimore, Aspargrass

spring asparagus / vermont quark ravioli, hazelnut honey

MAIN COURSE

Bluegrass Baltimore, Beef Tips

crispy smoked creekstone beef belly  / anson mills aged cheddar grits, pickled red cabbage, cheerwine bbq sauce

Bluegrass Baltimore, Grouper

pan seared grouper / butter braised leeks, crispy hen of the woods mushrooms, pomme puree, hendricks gin

DESSERT

Bluegrass Baltimore, Big A** Smore

I forget the official name but basically: Big A** S’more

My mouth is watering just thinking about the grouper again. DELISH! ~ kf.

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Garden Inspired Reading

GROW COOK EAT

Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also gives readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.

Available from Random House

Landscaping for Privacy: Innovative Ways to Turn Your Outdoor Space into a Peaceful Retreat

Landscaping for Privacy brims with creative ideas for minimizing or even eliminating the nuisances that intrude on your personal outdoor space. Real-world examples show you how to keep the outside world at bay by strategically placing buffers, barriers, and screens around your property. And the helpful plant lists tell you precisely which varieties to choose in order to enhance your sense of seclusion.

If you’ve ever felt frustrated by the lack of privacy whenever you step outside your home, this inspiring book will steer you toward an achievable solution.

Available from Timber Press

Edible Cocktails

A unique cocktail guide encourages readers to use fresh, local, seasonal ingredients in their beverage recipes, in a book that offers advice on creating one’s own “cocktail garden;” infusing spirits and making homemade liqueurs; creating homemade syrups, purees and jams; and even using eggs, dairy and meat in their cocktails. Original.

Available from Strand NYC

Happy Gardening and Entertaining ~ krayl

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Tangerine Thyme Cocktail Recipe

If at first you don’t succeed try, try and try again. At least that was the theme for this Spring Herb inspired cocktail. Luckily we were heading to a friends’ home for the Cinco/Derby weekend and I would have a few people to play with me. Taste testing versions #1 & #2 till we agreed #3 was the ideal version of a beverage I had never before made but had agreed to use as my contribution to the newly formed Sunday Supper Movement. A group of bloggers committed to bringing the family and friends back to the table for the Sunday meal.

I had something close to a recipe in my head but needed to adjust as the local shop in Baltimore, Graul’s, did not offer the mixer I was hoping to use {I feel a version 4 & 5 coming on}. However the basics stayed the same.

 

 

* Thyme & Tangerine Infused Simple Syrup

1 cup sugar into 1 cup water over heat till sugar dsolves. {Make sure to watch as the sugar is likely to burn if you turn your head to say check the crushed ice maker is filled….}

Place 4-5 sprigs of fresh cut Thyme and about 1/4 tangerine peel to mixture. Continue to heat on low. Set aside to chill. {I found that if you leave this over night the Thyme flavor will really develop and adds much more to the flavor but play around with your preference level.}

Tangerine Thyme Refresher

INGREDIENTS:

{makes one cocktail}

  • 1-1 1/2 ounces of Gin
  • 3 Parts Tangerine Soda
  • 1 Part Thyme infused Simple Syrup
  • Sprig of Thyme & small amount of Thyme leaves for garnish
  • Tangerine Peel

After testing three versions –

* San Pelgrino Tangerine was the prefered decided to have the best fizz, and Tangerine flavor with out adding to much sweetness.

* Gin was preferred over Vodka even with the “Vodka Drinkers” and gave it the herbal quality I was looking for. But give it a try yourself if you are skeptical.

* Some asked for more fizz which could be added with Tonic or Club based on your taste

* edible flowers are optional but my taste testers comments made them worth it. “I don’t know how it tastes but it is beautiful” ; “I wouldn’t change a thing”

Try your own versions with your own taste testers and let me know what you think in the comments below!

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Asparagus Soup… Cold Spring Trend

We all know there is more than one way to do pretty much everything but when I came across “Asparagus Soup with Poached Egg” twice in two days and thought it was worth testing and sharing.

The first one is from Williams-Sonoma and I found it when I was at my local shop drooling over pretty much everything in the shop. They had recipe cards on the counter and this one caught my attention as someone in my house is a poached egg freak. So I am always looking for new recipes to make.

The second came to me today via email from the About.com Food e-newsletter along with other tasty cold soups. Perfect timing for the warm weather the entire country is having.

Being in the height of the Asparagus season, it should be fairly easy to acquire  most of the ingredients called for in the recipes. Even easier if you are growing your own…. I will be testing them both at our home over the weekend and posting the results but would love to hear your feedback as well and which one you prefered, why, etc.. {with pictures of course!!}

Happy Spring!! ~ kf.

Williams-Sonoma: ASPARAGUS SOUP WITH POACHED EGGS

Ingredients:

•2 Tbs. olive oil

•1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise

•Kosher salt and freshly ground pepper, to taste

•1 tsp. minced garlic

•1 tsp. Hungarian paprika, plus more for sprinkling

•1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces

•2 Tbs. chicken or vegetable stock concentrate

•3 cups water

•1 cup baby spinach leaves

•6 poached eggs

•Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish

Directions:

In a Cuisinart soup maker and blender over high heat, warm the olive oil for 5 minutes. Add the leek, season with salt and pepper and cook, using the stir function occasionally, for 10 minutes. Add the garlic and the 1 tsp. paprika and cook, using the stir function occasionally, for 2 minutes. Add the asparagus, stock concentrate and water and cook, using the stir function occasionally, until the asparagus is tender, about 15 minutes.

Place the spinach on top of the soup mixture and cook for 1 minute. Using a towel, hold the lid down and blend on the highest setting until the soup is smooth.

Season the poached eggs with salt and pepper and lightly sprinkle with paprika. Pour the soup into 6 warmed bowls and top each with 1 poached egg. Garnish with tarragon, parsley and chives and serve immediately. Serves 6.

About.com: Cream of Asparagus Soup with Poached Egg

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

•2 bundles green or white asparagus, trimmed

•1 leek, washed and trimmed

•½ stick/50g Butter

•1 pint/400ml vegetable (or chicken stock for a non vegetarian soup)

•1 tbsp heavy cream

•1 tbsp olive oil

•4 medium eggs, poached

Preparation:

Serves 4

•Cut the asparagus into 1″/3cm lengths.   Reserve the tips and set aside.

•Halve the leek lengthwise and cut into ½”/1 cm pieces.

•Melt the butter in a large saucepan and add the leek and asparagus.  Sauté for 3 minutes, until the vegetables are starting to soften.  Add the stock and bring to the boil.  Simmer for 10 minutes, until the asparagus is soft and cooked through.

•Blend the soup in a food processor or with a hand blender, until smooth.  Season to taste with sea salt and black pepper and return to the pan.  Add the double cream and warm through.

•Meanwhile, toss the asparagus tips in the olive oil, and heat a ridged griddle pan.  Griddle the asparagus for 2 minutes.  Serve the soup in warmed soup bowls if eating warm, or leave to cool if wanting to serve cold. Top each bowl with a lightly poached egg and some asparagus tips.

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TECHmunch Tampa Food & Lifestyle Conference April 21st

My FIrst Blogger Conference!! Although pretty exhausted from the previous tax week, I am feeling excited about tomorrow’s TECHmuch lifestyle blogger conference in Tampa.

TECHmunch helps food bloggers in cities across the U.S. learn the skills they need to succeed and take their blogs to the next level. The intensive, hands-on format is designed to get attendees up-to-speed on all the latest tools and tactics for building buzz, improving SEO, growing their audience and profiting from their hard work.

While other food blogger conferences tend to focus on promoting food-related brands to attendees, TECHmunch has a grassroots style and fast-paced format that’s focused entirely on providing useful information… and having fun in the process.

TECHmunch was founded in 2010 by BakeSpace.com Founder Babette Pepaj. As the entrepreneur behind the Web’s first food-themed social network and recipe swap, Babette had attended more than her share of online industry conferences that simply failed to deliver practical, real-world information. TECHmunch was born out of her desire to create something inherently more valuable to both established and aspiring food bloggers.

The first TECHmunch was held in March 2010 in Austin, Texas — concurrent with the annual SXSWi (South by Southwest Interactive) Conference. The second TECHmunch was held the following June in New York City, and was an official partner at Internet Week 2010.

Babette Pepaj, TECHmunch Founder (on right) at NYC Event

“Our goal is to give local food bloggers a fun, affordable conference where they get the ingredients they need to succeed. We focus on practical information that attendees can use immediately to take their blogs to the next level.” – Babette Pepaj, TECHmunch Founder

TECHmunch Tampa is produced with local assistance by Jeff Houck (@JeffHouck), Food Editor Tampa Tribune.

Connect with TECHmunch at: Facebook.com/TECHmunch

Get TECHmunch updates on Twitter (via @BakeSpace): Twitter.com/BakeSpace

Look forward to many a post tomorrow from the conference ~ kf.

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Sunday Salad

 

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A quick fresh salad made for Sunday Dinner. Fresh mixed greens and Portobello mushrooms
with a home made dressing of:

SUNDAY SALAD

INGREDIENTS

• olive oil
• walnut oil
• shallots
• Thyme
• fresh lemon juice
• apple vinegar
• local honey

This with a side of basic pizza. P-e-r-f-e-c-t dinner with the family. Sometimes simple and fresh is best .