- COCKTAILS, EVERYDAY LIVING, GIFTS, Herbs, RECIPES, SEASONAL LIVING, SUMMER, Summer Entertaining, Summer Gardens
Homemade Organic Lavender Honey {#SundaySupper}
Perfect to make and keep on hand to add to hot tea or to add a wonderful natural sweetness to your favorite cocktail, this Lavender Honey is also the perfect gift from the kitchen to bring as a hostess or “welcome to the neighborhood” gift. Organic Lavender Honey INGREDIENTS 1/4 cup lavender flowers, organic or culinary 2 cups local organic honey METHOD In a small pan, heat honey on low heat until it is thin and slides off a metal spoon easily. Add lavender flowers to honey and stir to combine. Heat on low for an additional 5 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Using…
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Mapo Tofu Recipe from #SteamyKitchen Healthy Asian Favorites
Jaden Hair, first “came into my life” in 2009 at the social media conference Social Fresh . My boyfriend at the time, now my husband, was representing an online course and she had stopped his table to get more information on SEO and building an online presence. She obivously made an impression, after the event he gave me her name and said I should look her up. A few months later, after I had moved to Florida, I went to my first networking event and it just so happened to be the book launch for her first book, 101 Asian Recipes Simple Enough for Tonight’s Dinner. Last year I attended…
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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…
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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!} 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…
- COCKTAILS, ENTERTAINING, Fall Entertaining, For Your Bar, GATHERINGS, TAILGATING & GAME DAY, Winter & Holiday Entertaining
MVP Bloody Mary Bar
Bloody Mary’s are a tradition in my family, a staple at all our get togethers. I remember Sunday Brunch’s with various pitchers of fresh homemade mix on my Grandparents kitchen counter. My Aunts & Uncles pouring a tall glass and adding dashes of this, splashes of that, a few of these then stirring it all together with a tall stick of celery. When I was able to move from the “virgin” version to a true “adult” version I began to learn that Bloodies vary not only family to family but geographically as well, with each person in need of a different sauce, powder or vegetable to complete it. And so the…
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Remembering Julia Child
The below post was orginally seen in its entireity on HFN website. Cheers Julia! Julia Child would have turned 100 on August 15. She had an enormous impact on the housewares industry, and years after her passing she still elicits fond memories from people who knew her. Here, HFN celebrates the culinary icon, and those who knew her share their memories and discuss what she meant to them. By Andrea Lillo “As a girl I had zero interest in the stove. I was never encouraged to cook and just didn’t see the point in it.” So said Julia Child in her introduction to “My Life in France.” But her first…
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Bay Scallops Gratin #SundaySupper
Bay Scallops Gratin Ingredients 6 tablespoons LAND O LAKES®. Olive Oil & Sea Salt butter, at room temperature 6 large garlic cloves, minced 1 teaspoon kosher salt 2 medium shallots, minced 2 ounces thinly sliced prosciutto di Parma, minced 4 tablespoons minced fresh parsley, plus extra for garnish 2 tablespoons freshly squeezed lemon juice 1 teaspoon freshly ground black pepper 6 tablespoons good olive oil 1/2 cup panko 2 pound fresh bay scallops Lemon, for garnish Directions Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with…
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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…
