tag:blogger.com,1999:blog-72491113041342904792024-03-13T00:33:05.198-05:00Haute Hot FoodHauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7249111304134290479.post-5111870110998015212013-07-08T09:11:00.001-05:002013-07-08T09:11:20.452-05:00Getting lost isn't so bad<div>
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Today I found myself lost. Not in the sense of direction, but lost purely in moments and memories. I sat in the floor thumbing through old pictures asking myself 1001 questions with no answers to be discovered. I realized I have walked a path not traveled by many, and passion is my drive. Stolen moments make mesmerizing memories, and the memories etched in my mind have forever shaped who I am becoming. </div>
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The randomness I was reminded of today made me smile and the joys of my heart make my soul sing.</div>
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I love the smell of grass. I'm not organized. I'm addicted lip gloss. I can't french braid. I prefer pie. I still make snow angels. I smack my gum. Flowers make me smile. I get lost in books. I still get giddy about Christmas morning. Bubbles are my favorite. I sink under the sheets. The ocean is my therapy. I dance when I cook. My music is always too loud. I adore kissing. I don't like octopus. I want to boat around the world. I catch myself watching my kids sleep. Train's "Marry Me" is played daily on my iPod. I don't like massages. I haven't removed my toe ring in 6 years. I still swipe icing off cakes. I was on a synchronized swimming team. I can barley make it through a movie. I've been told I snore. I break dishes on a daily basis. I want another tattoo. I can set a trot line. My reoccurring dream is always about being an ice skater. I've swam with a shark. I faint when I get shots. Birthdays are still a big deal. I am a horrible speller. I can't make it through a day without coffee. I love a good cigar. The best medicine is still ice cream. I've caught many things on fire in the kitchen. Watching passions in others is contagious. Abandonment of the heart is the purest form of happiness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglP6aLbUKBxawDH-_gqwZ7LblSig3jxnhvlMEQWMRI6UfzDGgWOYn0XK3fLilXyvMR7hsasGs6O97_EvTs8qcq2Fqs_fkCMVbzemMYpN3w357pEW-4fJShy4AH5kX9HINKpjKrvv0raho/s1600/strawberries.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglP6aLbUKBxawDH-_gqwZ7LblSig3jxnhvlMEQWMRI6UfzDGgWOYn0XK3fLilXyvMR7hsasGs6O97_EvTs8qcq2Fqs_fkCMVbzemMYpN3w357pEW-4fJShy4AH5kX9HINKpjKrvv0raho/s1600/strawberries.jpg" /></a></div>
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Simplistic in form, but made with the best sous on the planet, my son. This is his "happy" and his delight.</div>
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Strawberries and Cream</div>
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2c. ripe strawberries. sliced</div>
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1tsp Vanilla</div>
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3TBL sugar</div>
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1c. Heavy Cream</div>
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1c. milk</div>
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drizzle of honey</div>
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1/4c Favorite homemade granola</div>
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Let all ingredients except honey and granola sit overnight in airtight container. Serve in a martini glass with a drizzle of honey and topped with granola</div>
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HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com1tag:blogger.com,1999:blog-7249111304134290479.post-5100755344296132792013-05-24T13:50:00.002-05:002013-05-24T13:50:38.511-05:00Sweet Tea and Lemonade
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sweet Tea and Lemonade<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Being raised in a Southern home, there were
a few things that were always a given.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1) We prayed before every meal.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2) "Please" and "Thank
You" were never a choice.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3) Saturdays were for yard work and Sundays
were spent at church.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4) Driving the tractor was a prerequisite
for driving the car.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5) The water hose supplied the water for
thirsty kids.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6) Blackberry cobbler was a summer staple.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And last but never the least...<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">7) The pitcher of sweet tea was flowin' and
the lemonade was always tart.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">No matter the season called, if the
occasion was festive, or for even if the only reason was a random
Tuesday, there was something about the constant simplicity of those pitchers of
sweet tea and tart lemonade. It meant more to me than a cool refreshment, they represent the hospitality of a true Southern mother. She is
simple yet inviting, comforting and dependable. She is consistency and intense diligence which is always done with pleasure, and her stature is an innocent warmness immersed in pure grace.<o:p></o:p></span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When I dance in the sea of memories I tend
to look at myself and wonder, am I portraying the southern mother memories in
my own children or in anyone that crosses my threshold? Do I offer the simple, yet still move their hearts to those passionate unpretentious melodies? I attempt to offer all I am even with the simplest of moments. </span></span></div>
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<span style="font-size: 16pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Perfect Lemonade</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Rub glasses with cut lemon and sugar the rims for an extra treat</td></tr>
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<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cups sugar<br style="outline-color: initial; outline-style: initial; outline-width: 0px;" />1 cup hot water<br style="outline-color: initial; outline-style: initial; outline-width: 0px;" />2 cups fresh lemon juice<br style="outline-color: initial; outline-style: initial; outline-width: 0px;" />1/2 gallon cold water<br style="outline-color: initial; outline-style: initial; outline-width: 0px;" />1/2 gallon Club Soda</span></span></div>
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<span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 lemon, sliced</span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mint sprigs, for garnish<br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" />In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with mint.</span><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /><br style="outline-color: initial; outline-style: initial; outline-width: 0px;" /></span></div>
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<!--EndFragment-->HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com1tag:blogger.com,1999:blog-7249111304134290479.post-24076260174039597902013-02-26T14:09:00.000-06:002013-02-26T14:09:00.189-06:00Pillows of Perfection Watching cooking shows growing up, I thought I could conquer the world of culinary perfection at the drop of a hat. After all, they made everything look so easy and effortless. The dishes jumped off the screen, and I could almost smell the aromas steaming up in the room. As I grew up, I realized there was a trail and error approach to cooking. Sometimes the oven caught on fire, and then other times, the meal was fit for pure royalty. Either way, the thing I came to realize, was that each of the chef's I had diligently studied in my youth had a common resounding ring to them that echoed loudly through each episode: pure passion.<div>
I remember watching the ever graceful Lidia Bastianich on her Italian cooking show stir sauces, roll pastas, saute seafood, and prepare her meals not as an eager self-absorbed and over confident chef, but as a passionately strong woman just wanting to share her traditions and love to anyone willing to listen. </div>
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I was mezorized by her ability to teach seemingly difficult executions with patients and perfection. </div>
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Salute to Lidia. Salute to traditions. Salute to passion.</div>
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Perfect pillows of gnocchi were my favorite technique Lidia taught. These will soon be your go-to pasta to make at home whenever you have those few potatoes floating around you don't know what to do with As always, best enjoyed preparing with those you love, having fun, and savoring the moments. </div>
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Fresh Gnocchi</div>
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1 1/2 lbs mix of sweet potatoes and russet potatoes</div>
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1 c. (plus extra for dusting) flour</div>
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1 large egg yolk</div>
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1 tsp salt</div>
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pinch of fresh nutmeg</div>
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1TBLS Olive oil</div>
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Pierce potatoes and bake in a 400 degree oven about an hour or until soft.</div>
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Scoop out warm potato and whip until smooth. Cool for 20-25 minutes</div>
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Add flour, salt, nutmeg and egg yolk and kneed until dough forms.</div>
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Turn onto slightly floured surface and kneed until comes back together adding additional flour if sticky. Divide dough into 4 sections. Roll each section into a rope about 3/4" wide.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcLOfoe-OhqfkVU_Cy-xrKyYbvooeiWtfmBertsivp_0V0-trd0BZVHEB1R1slnaCmEA5huyuqI0PxCCyYUhNvY3KFEthM41yGzXNQzicFCvyXl42AnHT4j8WzAFzr3XyERJKTg_5XUs/s1600/IMG_2877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcLOfoe-OhqfkVU_Cy-xrKyYbvooeiWtfmBertsivp_0V0-trd0BZVHEB1R1slnaCmEA5huyuqI0PxCCyYUhNvY3KFEthM41yGzXNQzicFCvyXl42AnHT4j8WzAFzr3XyERJKTg_5XUs/s320/IMG_2877.JPG" width="320" /></a><br />
Cut each rope into 3/4" pieces<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuixa6rFRL4MJh5DVC1ftdjFoxqE1wIX7SoEGtYOjyV3kgNVSjntfyBNgqTTt7xE0IHpH8Mo6MuGZgjpbck9v1jXcoi2D-YQsHgKdBeqrWSzMccknatYrQoZBkg3LnNwkGm2fue679N_Q/s1600/IMG_2879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuixa6rFRL4MJh5DVC1ftdjFoxqE1wIX7SoEGtYOjyV3kgNVSjntfyBNgqTTt7xE0IHpH8Mo6MuGZgjpbck9v1jXcoi2D-YQsHgKdBeqrWSzMccknatYrQoZBkg3LnNwkGm2fue679N_Q/s320/IMG_2879.JPG" width="294" /></a></div>
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With a floured fork, roll each piece down the fork while pressing gently and allowing the pasta to slightly concave. </div>
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To cook: bring salted water to rolling boil and gently add pasta. Cook about 4 minutes or until it rises to the surface. Drizzle with olive oil and toss to coat. Add favorite sauce and devour. </div>
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HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com1tag:blogger.com,1999:blog-7249111304134290479.post-67356061422657605292013-02-15T10:13:00.001-06:002013-07-07T16:19:38.719-05:00Life, Tattoos. and Pineapple.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowYfXY0McQyE84GaCYdl5L-Upvm859Sg_TmScCOklolGu2wISBCTsYZXqGPMv8KSmISQzVTL0Mchi82cgjNIw4u2OoJxgKs8cwA7ChollfgZ9nV7NUZyhPDI5tTvRs2kgjoR2HlomcH4/s1600/imperfection-beauty-madness-genius-better--large-msg-133268729355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowYfXY0McQyE84GaCYdl5L-Upvm859Sg_TmScCOklolGu2wISBCTsYZXqGPMv8KSmISQzVTL0Mchi82cgjNIw4u2OoJxgKs8cwA7ChollfgZ9nV7NUZyhPDI5tTvRs2kgjoR2HlomcH4/s320/imperfection-beauty-madness-genius-better--large-msg-133268729355.jpg" width="320" /></a></div>
<img src="webkit-fake-url://F77FF045-F50C-497A-9AE0-96E1438711AF/imagejpeg" />When I was 18, I decided to do the one thing that my parents had always forbidden me not to do....march into a seedy store front, lay myself at the mercy of a questionable individual, and get a tattoo. I walked into the eclectic shop, picked the only one I could afford at the time, and sat down for the hour long painful experience. Although barley a inch wide, and only being able to bare 2 colors, it felt like an eternity before I sat up and looked down at the tiny gardenia on my hip. I was happy, no, I was ecstatic. Not that I was completely satisfied with the selection (after all, I had no money and wasn't about to go into debt being away at an extremely conservative Christian university), but I was satisfied with the seemingly "adult" decision I had made. Since that Friday night, I have learned many life lessons about so called "adult decisions", that looking back, I can clearly see how it was more about the sense of freedom to create and decide for myself rather than the small purple flower that adorned my body.<br />
Now, being almost 35, I can say that I still relish in the freedom of something still so out of the box, and the sense of accomplishment that only can come with personal victory. The way I express these thrills may look different now, but the value is the same. I value creating experiences to bring about utter joy, and I adore the different.<br />
So you ask, "What does this have to do with food?", and I simply answer. EVERYTHING.<br />
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My fun way to enjoy a deliciously divine simplicity.<br />
Roasted Stuffed Pineapple<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIHNazmJMKVk_ChvCDq66OeiGbbWaxu0bSjlA6kVqA1d-GOcABClmtsE8GLhpFVKYg87EaycMRmC3DHNfgC4Wx0OiQgdjEQarouItpOqatzeI9zxUjqC2ofqW9Z2nRbRDP2UtjTeru84/s1600/pineapples_growing_6803.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIHNazmJMKVk_ChvCDq66OeiGbbWaxu0bSjlA6kVqA1d-GOcABClmtsE8GLhpFVKYg87EaycMRmC3DHNfgC4Wx0OiQgdjEQarouItpOqatzeI9zxUjqC2ofqW9Z2nRbRDP2UtjTeru84/s200/pineapples_growing_6803.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was hooked after I picked fresh pineapples in Costa Rica!</td></tr>
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1 whole pineapple, skin on, halved<br />
2 cups Amaretti cookies, chopped<br />
1/2 c brown sugar<br />
2 tsp cinnamon<br />
1 c. Lightly toasted coconut<br />
1/2 c hazelnuts,roughly chopped<br />
1/4c butter, melted<br />
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Preheat oven to 350 Line cookie sheet with foil<br />
In a small bowl, combine dry ingredients and set aside.<br />
Slice whole pineapple in half. With a small knife run it on either side of then tough core at an angle and remove. Using the same knife, make a grid of 1/2-1" cuts so it is in cube form being careful not to cut through skin at bottom<br />
Stuff the crumb mixture into crevasses and pack onto top as well.<br />
Drizzle melted butter over pineapple.<br />
Place in oven for 40-60 minutes or until sides are slightly bubbling<br />
Serve on a large platter with a fresh dollop with whipped cream. Forks in hand and dig in!<br />
<br />HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com1tag:blogger.com,1999:blog-7249111304134290479.post-67051231005291964562013-02-06T07:43:00.005-06:002013-02-06T07:43:59.476-06:00Blender Meets Beans<br />
Dipping has gotten out of hand around here. The days of simple salsa and over processed yellow cheese substance has long been thrown out the window. One thing still remains forever etched in my memory: being 7 and sneaking into the kitchen with giggly girls, and spreading canned smashed beans on a white packaged tortilla, topping it with a slice of cheese and turning the dial on our new handy quick cooker (a.k.a the microwave). I may be a little older now, but the creamy delight is still a favorite. Whether it be a late night snack, football party, girls movie night, snackie Sunday, or a random quick lunch, I'm always looking for an excuse to pull the blender out and pulse my heart out.<br />
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<tr><td class="tr-caption" style="text-align: center;">Perfect served any way imaginable </td></tr>
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Creamy Black Bean Dip<br />
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3c. cooked Black beans (if using canned beans rinse thoroughly)<br />
4 cloves garlic<br />
Juice of 1 large lime<br />
1 whole jalapeno<br />
1/2 bunch cilantro + extra for garnish<br />
1 TBS ground cumin<br />
2 TBS Greek yogurt<br />
salt<br />
Queso Fresco for garnish<br />
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Place all ingredients in blender, and pulse until smooth.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com2tag:blogger.com,1999:blog-7249111304134290479.post-92070634372397138152013-01-30T17:23:00.001-06:002013-01-30T17:24:17.814-06:00All in a days work...someone has to do it<br />
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Alright, today was one of those days that you enjoy immensely and wish it wouldn't end. Coffee with a new friend, created a new cookie (that I adore), and had a wonderfully entertaining lunch tasting all it as to offer with fabulous people, then an afternoon of sheer enjoyment! I know, I know......you just want to know about the cookie. Well, take a look and thank me later. Ferrero Rocher, eat your heart out.....<br />
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***You might as well double the recipe, or it shall leave you craving more and no crumb in sight<br />
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Chocolate Hazelnut Melt Aways <br />
1/2 c. sugar<br />
1C. Flour<br />
1 Egg<br />
1tsp vanilla<br />
1/4c. shopped hazelnuts<br />
1/4 c good quality milk chocolate, finely chopped<br />
1c. Chocolate Hazelnut Spread<br />
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Preheat oven to 350. Mix dry in a small bowl and combine it with wet. Fold in chopped chocolate and nuts until combined. Shape into 1" balls and flatten out with the bottom of a glass. Bake 7-8 minutes and let cool completely.<br />
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HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-85068423862930340172012-08-12T15:35:00.001-05:002012-08-12T15:36:10.078-05:00National S'mores Day<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPbkQAUWpTn3_5dRQ5aMGZXVHXei6ui3Gq8TRPNbuqTNPgg31IJ0tPE3k-Cl99jEyxf-w-rV7Z_BzhJCB8yNUEoWuDBMLtl0y_pNErpNeJ-C4pINtJj9zlS976t34SbXVUB9PgrFlFPs/s1600/IMG_5203-1024x682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPbkQAUWpTn3_5dRQ5aMGZXVHXei6ui3Gq8TRPNbuqTNPgg31IJ0tPE3k-Cl99jEyxf-w-rV7Z_BzhJCB8yNUEoWuDBMLtl0y_pNErpNeJ-C4pINtJj9zlS976t34SbXVUB9PgrFlFPs/s400/IMG_5203-1024x682.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px;">I'm sure so many of you have great memories huddled around the campfire toasting marshmallows and making s'mores! Well, just because we may not be able to roast over an open fire all t<span id="goog_823707417"></span><span id="goog_823707418"></span>he time, doesn't mean we can't recreate that same nostalgic flavor we all love and adore! These will become an easy, creamy,and delicious fix when our childhood calls us back!<br /><br />Ingredients<br />8 ounces Cream Cheese<br />7 ounces Marshmallow Cream<br />1 tsp vanilla<br />1/4 cup crushed graham crackers<br />1/4 cup raw cane sugar<br />1/4 cup toasted coconut(optional)<br />1/2 cup semi-sweet chocolate chips(plus extra for garnish)<br />1 lrg egg<br />2 tablespoons water<br />2 pie crusts<br />Directions<br />Preheat oven to 375<br />roll out pie crusts and cut out 2-3" circles with biscuit cutters<br />set aside in a cookie sheet<br />crush cracker crumbs and mix with cane sugar in a small bowl and set aside<br />in large bowl, beat cream cheese, marshmallow cream and vanilla until smooth.<br />pour into a re-sealable freezer storage bag and snip the end.<br />beat egg and water in a small bowl and set aside<br />To assemble: sprinkle crumb mixture on bottom of half of the crusts<br />top with a few chocolate chips<br />squeeze filling over chips (add coconut if desired)<br />top with second crust and seal edges with fork.<br />brush egg wash over each pie and top with additional crumb mixture.<br />bake 12-13 minutes.<br />garnish with melted chocolate chips and fresh mint!</span>HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-85703647878133975442012-07-25T10:07:00.001-05:002012-07-25T10:07:19.852-05:00Questions of bacon greatness....<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I would like to start out by making a disclaimer: You maybe offended, or even outright appaulled by reading any further. I stand by my statements, fully and completely. I will not judge you or your bacon wrapped anything at the next party or function. I am simply asking you to step back and take a look at your consumption and uses for this ever so popluar smoked pig.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> I find myself quite confused and torn from a seemingly very simple ingredient. BACON. Most start drooling at the very sight of the word.....yes, it's true and I have witnessed it first hand.(no names mentioned) When I read the words "wrapped in bacon", the first thing that comes to my mind is not the salty crunchiness, yet it's "what are they trying to hide under a layer of thick pork". In my experiences, things that are wrapped in bacon are virtually tasteless and very apathetic. I've noticed that whether it's bland peppers with a blend of unsalted cheeses, a sad shrimp that's overcooked, or chicken/meatloaf all in a casing of thick smoked meat is all of the sudden the most decedent thing some have ever tasted. This is the issue I'm torn with. I don't have a personal problem with the meat, but I feel the misuse of it has taken over sad menus and dinner parties with a vengeance. I am fond of bacon to enhance a dish. It adds just enough of a smokey salted finish to enhance another delicious layer of depth to a dish. Bacon with a fluffy omelet is the perfect counterpart to an enjoyable brunch. Thick slices on a burger, breaks up the softness of the meat and gives it the BBQ flavor many enjoy daily. All of these are perfectly acceptable uses, but when the slice takes over the entire flavor and texture of the main idea or theme, this is where you loose me.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">With that being said, I would like to introduce you to my succulent Bacon Marmalade. This sticky, salty, sweet combo offers the perfect balance with acidity and slight crunch. My favorite way to enjoy it is on a crostini slathered with Brie and topped with toasted walnuts of pecans, or spread thickly on a hot cheddar biscuit. The uses are endless and flavors are sure to satisfy the most notorious bacon consumers. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bacon Marmalade:</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 13px;">1 1/2 lb bacon, chopped</span><span class="Apple-style-span" style="font-size: 13px;"> </span><span class="Apple-style-span" style="font-size: 13px;"><br /></span><span class="Apple-style-span" style="font-size: 13px;">1 medium red onion, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 </span>Serrano pepper , finely chopped (optional)<span class="Apple-style-span" style="font-size: 13px;"><br /></span><span class="Apple-style-span" style="font-size: 13px;">3/4 cup Brown Sugar</span></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 13px;">1/2 cup balsamic vinegar</span><span class="Apple-style-span" style="font-size: 13px;"><br /></span><span class="Apple-style-span" style="font-size: 13px;">1/4 cup maple syrup</span><span class="Apple-style-span" style="font-size: 13px;"><br /></span><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 13px;"> </span><span class="Apple-style-span" style="font-size: 13px;">Place the chopped bacon in a medium skillet.</span><span class="Apple-style-span" style="font-size: 13px;">Cook bacon until crisp. Remove with a slotted spoon and drain.</span></span></div>
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<center data-iceapw="13" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove all but 2 Tablespoons of the bacon grease from the skillet. Add the onions and pepper to the skillet. Cook onions until tender.</span><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwhqr285O7QbcMLhrjlEgRTVj21DQ6DXSYTPOsIPRAClO8wVP-faNU-54Bh5nCoOq0FvgT4Ug39KsM2yGpJ_1uoCSoPZuirnLjJegm45ZL99Xu3VC9Jz9H1_puXDFSFD71muwPI1Cq_o/s1600/IMG_0317.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwhqr285O7QbcMLhrjlEgRTVj21DQ6DXSYTPOsIPRAClO8wVP-faNU-54Bh5nCoOq0FvgT4Ug39KsM2yGpJ_1uoCSoPZuirnLjJegm45ZL99Xu3VC9Jz9H1_puXDFSFD71muwPI1Cq_o/s200/IMG_0317.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHm2fpkc5uE_5NHC4ZhI99-Php9t4oujOeO02OE1s-8-FwWVXdizwIsWDz3555u1GWEgm2lPW1M53Ly3JCqCjLSJKS5lwKZNvGzYJGIWSnPTYQRHUQaNqAxUnkmuO7RG_Nph2Fwa7Dwg/s1600/IMG_0327.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHm2fpkc5uE_5NHC4ZhI99-Php9t4oujOeO02OE1s-8-FwWVXdizwIsWDz3555u1GWEgm2lPW1M53Ly3JCqCjLSJKS5lwKZNvGzYJGIWSnPTYQRHUQaNqAxUnkmuO7RG_Nph2Fwa7Dwg/s200/IMG_0327.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></div>
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<center data-iceapw="13" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the brown sugar, maple syrup, balsamic vinegar. </span></center><center data-iceapw="13" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the bacon back to the skillet simmer over low/med heat until thick. Place in food processor and pulse until finely chopped. Store in mason jar and keep in fridge.</span></center><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkgTPW9T1MTNJBod7RcIawwksx4MtbY-bz0_L7b41tQtRD2zvNvt1_STO9H_kcn-HyV2Tj9470qHVKzx0PhNaM2jNI96YMPqQIMe-T2axLsunrS0SSsYwcnBfl-lkphnepmY1pnZdGe4/s1600/IMG_0318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkgTPW9T1MTNJBod7RcIawwksx4MtbY-bz0_L7b41tQtRD2zvNvt1_STO9H_kcn-HyV2Tj9470qHVKzx0PhNaM2jNI96YMPqQIMe-T2axLsunrS0SSsYwcnBfl-lkphnepmY1pnZdGe4/s320/IMG_0318.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Toasted Crostini slathered in creamy Brie and slathered in Bacon Marmalade</span></td></tr>
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<br />HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-61034001833918139552012-06-27T10:20:00.000-05:002012-06-27T16:22:37.243-05:00For the passionate only. What do you do when a chef falls from a car?<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">I'm a passionate woman, lover, wife, mother,
friend, and chef. I love what I do, and I wouldn't trade any of my experiences
for anything this world has to offer. They have made me who I am today,
and the have all helped me to better my perspective on life and more
importantly, about LIVING WELL. I refuse to be anything less than full
throttle in my passionate adventures, and I don't intend on backing down.
<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcNwuI3jif4sR-aIyl4lWUEoq0vF-h-ZrJ8VNarIQsAYirIS8_19ona6aLdOR-1_b9bc5L7YpYO6OJlrKwoEeKfwOCmv2ibvD5Fe3Xhtl6WKh-yqTkFBbsUETbHtlzs72S-SZKsK4Msw/s1600/m222487064.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcNwuI3jif4sR-aIyl4lWUEoq0vF-h-ZrJ8VNarIQsAYirIS8_19ona6aLdOR-1_b9bc5L7YpYO6OJlrKwoEeKfwOCmv2ibvD5Fe3Xhtl6WKh-yqTkFBbsUETbHtlzs72S-SZKsK4Msw/s320/m222487064.jpg" width="320" /></a></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;"> With that being said, when you are a
foodie fanatic and everyday, you are looking for or testing new recipes,
plating design, or restaurants, one is bound to hit a little diversity.
When I was a teen, a common question while playing "truth and dare',
or (let's be real) "Spin the bottle", was, "What's the most embarrassing
thing that's ever happened?" I never had an answer, and would rack
my brain to find something that turned my cheeks red, or had made me want to
run for my life. Nothing ever came to me. The more I think about it
now as an adult, the more I realized I had never done anything I was truly
passionate about or that I was willing to put myself on the line for. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;"> You see, with every avenue of life
whether a construction worker, lawyer, chef, minister, parent, student, or
spouse, there is a certain element of risk that must be taken in order to
achieve the best outcome. Sometimes it's addressing a crowd in a
controversial speech, or walking the highest scaffle to reassure a job well
done, sometimes it's laying your emotions or truth on the table to grow a
relationship, and at other times, it's grabbing something you've never worked
with before and creating a masterpiece. <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;"> Being a risk taker doesn’t mean you
are always putting your life on the brink of seeing eternity, I simply means that you are just willing. Sometimes the path of risk is an emotional one, and
at others, it's a time to see if you can simply laugh at yourself in times that
you may have taken yourself too seriously. There are all types of growth
through risks, and you'll never know what you're truly designed for until you
decide to take them.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;"> Now, as I have walked out my passions
in life with my food adventures with all my heart, I have endured quite a
number of cheek burning, heart pounding, sweat stained, and proud moments.
But the question still remains: </span><br />
<span style="font-family: Times; font-size: 16pt;"><br /></span><br />
<span style="font-family: Times; font-size: 16pt;">What do you do when....<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;"><br /></span><br />
<span style="font-family: Times; font-size: 16pt;">1) You drop an entire of platter of ziti meant for
40 on the floor<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">2)Walk around Kroger's cheese section with my top
COMPLETLY down (due to carrying a baby while shopping).... and no, no one
stopped to tell me<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">3)After placing 100 hand formed mini pies on the
dessert bar, at a very elite dinner party, an elderly motorists runs into it
crashing it to the floor<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">4) Catching on fire the head of cardiology @ Baylor’s,
oven. (Luckily, they were having such a "good time", no one but my
staff noticed<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">5)During the middle of a demo, realizing my zipper
was down<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">6)Spilling my drink on one of the most highly
respected chef in Dallas<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">7)Falling from my car walking into brunch flat on
my face in the street<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Well, what I do might surprise you, or shock you.
I don't wither away and hide. I don't cut off my relationships, or make
excuses. No. I own it, I use it, I learn from it, and I enjoy it. I
choose to live out my dream, and love my passion. It may be risky, and at
times it may be rough, and you may even have a couple of skinned knees or a
broken heart, but it will make you love more and you will learn not only to
just live, but to live well.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;"> </span></div>HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-7027950068829581372012-06-26T12:55:00.000-05:002012-06-26T12:55:49.638-05:00Summer in the South<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYcQsjWaheBZoZY5qvZAm4KXzjxRldpNmm72vVgd3KScKivu25l1NAHuy8UM-nKuKPvPIFWFLmdDal2FMLuriAgZd_-FIbM8oVNVd6TowsSVkAsP2ez2szPURLdIUKFXkXa9QZnyWK08/s1600/blackberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYcQsjWaheBZoZY5qvZAm4KXzjxRldpNmm72vVgd3KScKivu25l1NAHuy8UM-nKuKPvPIFWFLmdDal2FMLuriAgZd_-FIbM8oVNVd6TowsSVkAsP2ez2szPURLdIUKFXkXa9QZnyWK08/s200/blackberry.jpg" width="200" /></a>Yes, the temperatures reach at least 100 for numerous weeks on end, the pools slowly feel like bath water, and the humidity seems to stick to every inch of your body, but there is something I adore about Texas summers that seem to make the heat vanish from my memory. The gardens are full with the hottest peppers around, the tomato bushes droop from the Big Boy clusters, and my basil gets as big as a Texas Mequite. As wonderful as that all sounds, it's the staring at purple stained fingers, and a bucket full of berries that burst in your mouth that is the simple pleasure of living here that makes my heart jump. I'll be honest, more are eaten when picking than seem to make it to the kitchen, but when I've managed to have some sort of self control, my excitement quickly turns to a delicious and juicy berry bubbling up from a buttery sweet crust. Cobblers are a staple at my home so much so that many a time they are picked over cakes on birthdays, and the leftovers (if there are any) are always on the breakfast menu when the sun comes up.
The smells of fruit saturate the air, and the anticipation of warm fruit bathed in cold cream makes the awaiting audience salivate. Spooned out and dolleped perfectly with a scoop of sweetened cream or fresh home-churnned ice cream is my summer staple. No one says it better......<br />
"Simply perfect in every way" - Mary Poppins
<br />
<br />
Here are two of my favorites:<br />
<br />
Black Berry Cobbler:<br />
<br />
3c. black berries<br />
2/3c. sugar (divided) <br />
1 1/2c. flour<br />
1/2tsp salt<br />
1TBL baking powder<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGyX1W6Z-DNJsXVWRlO4DKsbjJ97w4BDHqOkSH_-YjXvF1i1EGtelXOoLtRdgbDhEq_0nrXqglfhGRv9pYFOGV9QUX6Dp4ya9sv5TJdUlqMve9pPpdkGbNTyXpYpchADc7k590DwbxQw/s1600/giannablackberry.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGyX1W6Z-DNJsXVWRlO4DKsbjJ97w4BDHqOkSH_-YjXvF1i1EGtelXOoLtRdgbDhEq_0nrXqglfhGRv9pYFOGV9QUX6Dp4ya9sv5TJdUlqMve9pPpdkGbNTyXpYpchADc7k590DwbxQw/s320/giannablackberry.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berry Pickin' at it's best!</td></tr>
</tbody></table>
1 1/2 stick butter<br />
1/2c whole milk or cream<br />
3 TBL raw cane sugar for topping<br />
<br />
Preheat oven to 350<br />
Butter a 9x13 baking dish. place berries on bottom and sprinkle 1/3c sugar evenly. In a food processor, pulse flour, salt, baking powder, sugar, and 1 stck of butter until "peas" are formed. Add milk and pulse just until it comes together. Spoon over berries. Melt remaining butter and pour over the dough. Sprinkle with cane sugar.<br />
Bake 30-40 minutes or until lightly brown.<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYh8UyHxAMEIG2Qu6CmEtzfA7sAvIZsDCn0q_OKATdkV4zq22exrX0RmQk3Z3-XwCJLRv_anSHpBe82BPjSDDWhhEp8C1JyfR358lyGhdcQqEVmE-QK85QSrjRCTGniN34NTJE6TjIRw/s1600/IMG_2245.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYh8UyHxAMEIG2Qu6CmEtzfA7sAvIZsDCn0q_OKATdkV4zq22exrX0RmQk3Z3-XwCJLRv_anSHpBe82BPjSDDWhhEp8C1JyfR358lyGhdcQqEVmE-QK85QSrjRCTGniN34NTJE6TjIRw/s200/IMG_2245.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I prefer a mix of granny smith and fuji</td></tr>
</tbody></table>
Apple Cobbler With Honey Crust and Fresh Caramel Drizzle<br />
Filling:<br />
2 1/2 lbs apples, peeled and sliced and tossed with juice from 1/2 lemon<br />
1/2 c. brown sugar, firmly packed<br />
2 TBLS Flour<br />
1TBL Vanilla<br />
3TBL butter, melted<br />
1 1/2 tsp cinnamon<br />
1 tsp pumpkin pie spice<br />
Dough<br />
1 1/2c. flour<br />
1tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
4 TBL cold butter<br />
1tsp cinnamon<br />
1/4c + 1TBL. Honey<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXEi4cGeoKsRbcRfogXw-Ji2VdfHz5XEJzguIyDYRCmfRAj1jbSZ8zd9Y7TXkcZtbUy2HiHfA2u36o7gGuLeBZdZ6w4xva7e0aQ9ByTPDcVsTJJcnxkSJ6l_sfQeHjzu9KFSBB6ZkFuI/s1600/IMG_2249.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXEi4cGeoKsRbcRfogXw-Ji2VdfHz5XEJzguIyDYRCmfRAj1jbSZ8zd9Y7TXkcZtbUy2HiHfA2u36o7gGuLeBZdZ6w4xva7e0aQ9ByTPDcVsTJJcnxkSJ6l_sfQeHjzu9KFSBB6ZkFuI/s200/IMG_2249.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey adds just enough sweetness.....try to find your honey as local as possible</td></tr>
</tbody></table>
1/4 c. Half and Half<br />
2TBLS heavy cream - to brush on top<br />
Preheat oven to 375<br />
Toss all filling ingredients together in a bowl and spread into 9x13 baking dish. In processor, combine all dough infredients until dough comes together. Drop by spoonfulls over apple mixture. Brush cream on dough and bake 35 minutes. Serve with ice cream and Caramel Sauce:<br />
<br />
Homemade Caramel Sauce<br />
<br />
<ul style="font-family: arial, helvetica, sans-serif; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 40px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 1/4c</span> <span itemprop="name">sugar</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/3c</span> <span itemprop="name">water</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">3/4c</span> <span itemprop="name">whipping cream</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/3c</span> <span itemprop="name">butter</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/2tsp</span> <span itemprop="name">vanilla </span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">Combine sugar and water in a large saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). Gradually add cream (sauce will bubble). Add butter; stir gently until smooth. Remove from heat, and stir in vanilla.</li>
</ul>HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-33721654769857878472012-03-20T08:55:00.003-05:002012-03-20T09:09:23.329-05:00Start Your Spring Right!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7DLy6YAaI8yxs4L5ZK03seJgta3E0vSMIoiu4ggZAPk7IIfg5j_55HSgjMaU0ohwQnzbAfZfweLcJfXecBQuPnnw6qyDDKUozDkBa1ELlg0315GvdyWNb9TBX519w-n-4FehGqhAGOk/s1600/261210_244222788923368_111855288826786_1032484_3665632_n.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7DLy6YAaI8yxs4L5ZK03seJgta3E0vSMIoiu4ggZAPk7IIfg5j_55HSgjMaU0ohwQnzbAfZfweLcJfXecBQuPnnw6qyDDKUozDkBa1ELlg0315GvdyWNb9TBX519w-n-4FehGqhAGOk/s400/261210_244222788923368_111855288826786_1032484_3665632_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721977972643583026" /></a><br />I have a love affair with cookies. No, really…..a true melt my heart love affair. Cookies take my mind and memory to so many people, events, celebrations, and holidays that make my soul giggle and heart smile. Cookies are my childhood indulgence and my adult secret passion. With each tray that is slid into the oven, and each bite that my mouth savors, my taste buds are in a euphoric nirvana that dances on my palate. Maybe it’s the tradition, it could be the memories of sneaking cookie dough behind my mother’s apron, or it may be the simple fact that no matter where a person is in life and where they go in the world, those smiles can be formed out of the smallest morsels. I am the avid baker, and the obsessive seeker of perfection. I am always tweaking, writing, experimenting, and tasting my way s to create and enjoy one of life’s’ most decadent pleasures….The Cookie.<br /><br /><br />Zesty Lavender Shortbread Cookies<br /><br />•1/2 cup butter or margarine, softened<br />•1/3 cup sugar<br />•1 egg<br />•1 tablespoon lemon juice<br />•1/4 teaspoon pire lemon extract<br />•1 1/2 cups flour<br />•1 tablespoon fresh lemon zest, chopped<br />•1 tablespoon dried lavender flowers<br />•1 pinch salt<br />•Powdered sugar for dipping<br /><br />1.Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together until light and fluffy. Whisk or beat in the egg, lemon juice and almond extract until well blended.<br /><br />2.In a separate bowl, mix together flour, lemon zest, lavender and salt. Add the dry mixture to the creamed mixture and blend together to form a soft ball. Drop by teaspoon onto a nonstick cookie sheet, then flatten slightly with the back of a spoon.<br /><br />3.Bake 8 to 10 minutes or until cookies are lightly browned. While warm, coat with powdered sugarHauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-14100960308985742182012-03-06T09:36:00.008-06:002012-03-06T10:19:54.834-06:00Haute Bites: Perfect Indulgence, one bite at a time.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_pAvfQwV5l900KKMDuZM_KLPi4adulU9UpUdPnTrwCWEcL2k9CoQIOSak-46iCEM-nGutLE8fb_tVqBmFqhDxpnB_NnZn0LiG4s6K_E61HDWuUpzYwyV-wCwNtEVxcx094FzKjN8yas/s1600/chocchili.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 160px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_pAvfQwV5l900KKMDuZM_KLPi4adulU9UpUdPnTrwCWEcL2k9CoQIOSak-46iCEM-nGutLE8fb_tVqBmFqhDxpnB_NnZn0LiG4s6K_E61HDWuUpzYwyV-wCwNtEVxcx094FzKjN8yas/s320/chocchili.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5716816680808738066" /></a><br /><br /><br /><br />Haute Bites was birthed out of a passion to pass on and let others indulge in their culinary desires by four hands with big hearts and a zeal for the delicious side of life. Simple feature menu offerings packed with the freshest ingredients, and a flare for the extraordinary. We are two passionate cooks with a love and desire to share the small things that make this world even more perfect....food.<br /><br />Our goal is not just give you what you want, but to indulge you with what you crave.<br />Too many times we have desires on our palate, that seem to be a simple, yet a longing thought, but they are seldom met. We are here to bring the savory and sweet to satisfy you. Our features are fresh, packed with flavor, and are guaranteed to hit that culinary spot that has been beckoning for quite some time. Haute Bites is about the little things in life that are packed with the explosiveness of perfect flavors.<br /><br />The Menu:<br /><br /><strong>Our tamales</strong> are over sized and over-stuffed with delicious and inventive flavors that will never leave you bored! We start with stone ground corn masa and pure olive oil, and then load them up with fresh fillings made from all natural ingredients, fresh herbs and savory spices. These are no ordinary tamales…….these are what you crave!<br /><br /><strong>The cupcakes</strong> are small packages of sweet seductions. A moist cake soaked in glistening accompanied syrups, and topped with a cloud of confection. Always made and topped with all natural ingredients and pure, no nonsense flavors. These bites are not just any cake.......these are what you crave!<br /><br /><br /><br /><br /><br />Feature Tamale: $9 per 1/2 dozen, $17 for full dozen. Don't forget, these are jumbo and overfilled tamales sure to fill any craving appetite!! Flavors ranging from vegan Black Bean/ Chipotle to Bison / Smokey Cheddar<br /><br />Feature Cupcake: $28 per dozen. Flavors ranging from Dark Chocolate Raspberry Chunk to White Chocolate Pretzel. <br /><br />The flavors are endless and are made fresh to order. 48hr minimum order time. Delivery available for charge. Please contact Hollie via email for orders. Watch facebook for featured menu items!!<br /><br />DON'T FORGET TO LIKE OUR PAGE ON FACEBOOK TO KEEP UP WITH THE FEATURES OF THE WEEK!!!<br />Just click on the title and it will take to staright there.<br /><br />In hopes to fulfill your cravings,<br />Haute Bites<br /><br />972-989-1385<br />holliedorethy@yahoo.comHauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-67045254544559163992012-02-16T15:53:00.004-06:002012-02-16T16:00:39.086-06:00Fresh, local, and new....I'm in!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOzGpUr71SiYDxVHm6vDnnGVEj4LtOMyulJHNGv17cpnSE5aajV0zr-PhTSzYUXAJ5a8H_ddv-d28uoTIEZXU5TXLfSYthDSAOtW7Z6VxcwkvpDICEqd79jyL3ZojF33f_oSqY6vgwgc/s1600/place-at-perrys-logo.png"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOzGpUr71SiYDxVHm6vDnnGVEj4LtOMyulJHNGv17cpnSE5aajV0zr-PhTSzYUXAJ5a8H_ddv-d28uoTIEZXU5TXLfSYthDSAOtW7Z6VxcwkvpDICEqd79jyL3ZojF33f_oSqY6vgwgc/s200/place-at-perrys-logo.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5709856371219829250" /></a><br /><br /><br /><br /><br />Place at Perry’s Gala to Benefit KIPP Dallas-Fort Worth<br /><br />Premier Dallas restaurant reopens its doors, unveiling Fresh | Local | Flavor <br /> <br /><br />DALLAS, TEXAS – February 16, 2012 – Dallas philanthropists Bill and Heather Esping will host a gala for KIPP Dallas-Fort Worth ahead of the reopening of their restaurant, Place at Perry’s, on February 16. The restaurant will be open to the public starting February 21 at its new location on the corner of Cedar Springs and Carlisle in the Gables Villa Rosa building, 2680 Cedar Springs Road. In addition, Peter & Lael Brodsky and Devin & Melissa Cox will serve as co-hosts for the evening’s festivities.<br /><br /> <br /><br />“We are thrilled to welcome the new Place at Perry’s to our diverse restaurant mix at Gables Villa Rosa. Their stunning architecture including a serpentine crimson bar, inviting outdoor-dining patio, and a signature lighting sculpture, ‘Crimson Cascade’ by David Gappa, is sure to make the restaurant an esteemed Dallas landmark,” said Darin Botelho, Vice President of Gables Urban. <br /><br /> <br /><br />Bill Esping added, “We are thrilled to partner the restaurant’s grand opening with KIPP DFW. An innovative and nationally recognized public school network, KIPP has helped many students get a second chance for a great education that leads to success in college and beyond.” <br /><br /> <br /><br />The Knowledge Is Power Program (KIPP) is a national network of free, open enrollment, college-preparatory public schools with a proven track record of preparing students in underserved communities for success in college and in life. With its credo “Work Hard. Be Nice.” KIPP holds its teachers, staff and students to the highest academic standards and believes that character development is equally important to a child’s growth. KIPP TRUTH Academy, the first KIPP middle school in North Texas, opened its doors in 2003 in Oak Cliff. KIPP DFW recently announced an aggressive growth plan for the region with 10 more KIPP schools slated to open by 2025, including the first KIPP elementary school in 2013. For more information, visit www.kippdfw.org.<br /> <br /><br />“Bill and Heather Esping and their respective families are loyal supporters of KIPP and share our commitment to providing all of our children – regardless of demographics – with the quality education they deserve,” said April Allen, executive director of KIPP DFW. “That they are using this event to introduce their new restaurant speaks volumes about their kindness and generosity. We are grateful for their support.” <br /><br /> <br /><br />Place at Perry’s believes that a guest experience goes well beyond what they see and hear, and therefore takes great pride to ensure guests are served the highest quality, best tasting food available. Our strategic purchasing policy supports local businesses first in Dallas, then across Texas, the Southwest and the United States where we will bring culinary art to a cutting edge level that will be exciting to our guests. Other local business partners include Grapevine glass blower David Gappa who created the ‘Crimson Cascade’ masterpiece that lights our 35-foot tall rotunda, Dallas Couturier Michael Faircloth designed custom uniforms, Homestead Gristmill, Talenti Gelato, Brazos Valley Cheese, Civello’s Ravioli, Blackbird Studios, Ridgeway Construction, Garrison Art Design, Metzger & Associates and many more. <br /><br /> <br /><br />Adhering to an environmentally friendly principle, our animal policy remains the highest in Dallas with our USDA NeverEver3, which is a USDA Process Verified Program where animals have not ever been exposed to antibiotics, growth hormones or animal by-products. We take this a step further by ensuring the animals have not been exposed to stimulants either. <br /><br /> <br /><br />The animal policy extends to ensure the animals have been humanely raised with a nutritious diet without antibiotics or hormones, raised with sheltered resting areas with sufficient space and the ability to engage in natural behaviors. In addition, we are committed to sustainability, which is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer and supports and enhances rural communities. <br /><br /> <br /><br />In addition, Place at Perry’s features a state-of-the-art private dining room that will seat up to 70 guests and a centerpiece serpentine crimson bar inside near the windows. Senior Director of Gardens for the Dallas Arboretum Jimmy Turner has installed a fragrant edible garden that will grace the entry and patio and will produce herbs and other vegetables that will be used by the creative bar staff and Chef Jaime Corona’s crew in the kitchen.<br /><br /> <br /><br />Critically acclaimed, Place at Perry’s is one of Dallas’ premier restaurants. Rated a Top 10 Steakhouse by D Magazine in 2011 and awarded four stars by Dallas Morning News restaurant critic Leslie Brenner, Place at Perry’s also serves seafood, poultry and chicken along with unique cocktails created by their team of mixologists. The restaurant is open for business seven days a week serving lunch and dinner Monday through Friday, adding brunch service on Saturdays and Sundays. For more information, visit www.placeatperrys.com, call (214) 871-9991 or send an email to party@placeatperrys.comHauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-3029482315985712512011-12-21T15:22:00.007-06:002011-12-21T16:07:47.594-06:00Show Stoppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhei6qKx-_Sqtqpv7LYc1Ns-VBqh41ChaJoEk4blK5g6YZMaPotlld3a2OoD0wZ4Dh03O6V-Kp46dxg7c-TLtI8IBVIoCbrvDrh1tqo5f5clRaigXfBqCJ0Ct2f7yZYPPDnJ_-L2j20xRU/s1600/christmas-camembert-3-800x533.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhei6qKx-_Sqtqpv7LYc1Ns-VBqh41ChaJoEk4blK5g6YZMaPotlld3a2OoD0wZ4Dh03O6V-Kp46dxg7c-TLtI8IBVIoCbrvDrh1tqo5f5clRaigXfBqCJ0Ct2f7yZYPPDnJ_-L2j20xRU/s320/christmas-camembert-3-800x533.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5688705237606409906" /></a><br />Holidays are the one time a year to get the tricks out of the sleeve and onto the tables! Here are a few if you are still one of those wondering: "What's something "different" and that will be part of the conversations of one of the many nightly topics?". These recipes will make a nice addition to any Holiday occasion!<br /><br />Here are a few pantry basics from my own kitchen that make quick, elegant,and last minute entertaining a breeze!!!<br /><br />2 choices artisan cheese<br />Wildflower honey<br />Sophia (or medium priced sparkling wine)<br />Truffles or Dark Chocolate<br />Hot Coppa or Sopressata<br />Tapenade<br />Olive Oil Flat bread Crackers<br /><br /><br />Marinated Camembert with smoked Grey Sea Salt<br /><br />8oz Camembert cheese, room temperature for at least an hour<br />2 garlic cloves that have been pressed<br />1/4 c. Olive Oil (great quality)<br />2 Sprigs Rosemary, minced<br />Crushed Red Pepper<br />Grey Smoked Sea Salt<br />3TBS Pine nuts, toasted<br /><br />Combine garlic, oil, Rosemary,pepper, and a pinch of salt in a small bowl and marinate at room temperature at least 2 hours or overnight. Scrape off top rind of the cheese, making a slight indention. Pour oil mixture over cheese and sprinkle with additional smoked salt. Garnish with pine nuts. <br /><br /><br /><br />In a Snap Dark Chocolate Fudge<br /><br />Butter<br />1 14-ounce can sweetened condensed milk<br />2 cups semi-sweet chocolate chips<br />2 pinches salt<br />2 cups %60 chocolate Chips<br />1 cup chopped and toasted walnuts or pecans<br /><br />Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.<br />Combine condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Place over low heat and cook, stirring occasionally, until the chips are melted and smooth.<br />Spoon the chocolate mixture into the prepared pan, Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Press nuts on the top of the chocolate. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhnPtNY64YznIcD8h7tcBDXYXzrZEXLvACCZv1enF8TKEOX4OPSzwPAYZRRfDgy3an3cx8ZWZ3FK6PQSj4yzNpAMDTt002KPKoLv-fOd6sP_FQjMD3BT4D5G8ykr9Ki5QM4FHNcwsQfo/s1600/Solerno_Celebration_Punch.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhnPtNY64YznIcD8h7tcBDXYXzrZEXLvACCZv1enF8TKEOX4OPSzwPAYZRRfDgy3an3cx8ZWZ3FK6PQSj4yzNpAMDTt002KPKoLv-fOd6sP_FQjMD3BT4D5G8ykr9Ki5QM4FHNcwsQfo/s200/Solerno_Celebration_Punch.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5688705936293094658" /></a><br /><br /><br />**Thanks to my mixologist friends of William Grant & Sons for this yummy Holiday cocktail treat!!<br /><br /><br />Solerno Celebration Punch<br />1 bottle Solerno<br />1 bottle Lillet Rouge<br />1 bottle dry, sparkling white wine<br />16 oz freshly brewed, strong, chai spiced black tea (no cream or sugar<br />added)<br />8 oz Fever Tree Ginger Beer<br />8 oz freshly squeezed lemon juice<br />16 dashes Angostura bitters<br />Over a large block of ice in a punch bowl, pour all of the ingredients and<br />stir to combine. Garnish with thinly sliced orange wheels. Serve in punch<br />cups with a cinnamon stick and small wedge of orange.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-43711705866003315462011-12-11T09:20:00.009-06:002011-12-11T19:05:53.148-06:00Two are better than one. The perfect pairs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g2hDLpxIXjFOph4TveJph7Yd6pJ29RZr9SyTtYVrzdfJhY9wW211PpKSHQgzX0ZYNjD62lURyKOcjlZDu1wKTyfh4YaeCa84Q2gmrt2__naHj0GXf_P-4mDKWF2WtLrdZlx8opr0qRg/s1600/PB+cake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g2hDLpxIXjFOph4TveJph7Yd6pJ29RZr9SyTtYVrzdfJhY9wW211PpKSHQgzX0ZYNjD62lURyKOcjlZDu1wKTyfh4YaeCa84Q2gmrt2__naHj0GXf_P-4mDKWF2WtLrdZlx8opr0qRg/s320/PB+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685040930661113250" /></a><br /><br /><br />There are a few flavor combinations that are can truly be classified as "Culinary Wonders of the Palette": silky honey & crumbly Blue Cheese, threads of angel hair pasta & delicate marinara, spicy tacos $ Mexican beer, buttery fillet & Bearnaise, buttermilk biscuits & sausage gravy, and last but definitely not least....rich and delicate chocolate & clouds of whipped, creamy peanut butter. All of these immediately make my mouth tingle with anticipation, but it's the chocolate and peanut butter combo that I tend to gravitate to, especially during the indulgent days of the Holiday season. <br />The classic Reese's cup is definitely the all-time favorite not only of mine, but of thousands (if not millions) around the globe. Although they are the candy of choice when stealing from my children's Halloween bucks, over the last decade,I've noticed that they are not as satisfying and richly delicate as they were when I was younger. In seeking out the perfect PB & Cocoa combo, I learned that two things were essential 1)I want real chocolate 2) having a straight peanut butter creaminess without an ounce of being dry or breaking apart in my mouth. Now, without further adieu, my secret indulgence as well as my all time favorite Holiday gift-on-a-plate.....<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgt1-s2I8NuJ2Ft0OIqU7Kin8cd8m6lMu6JjWKqEgQHpQFSqeKTNAoQpJKrNsWq6-7mMhwt8s1OTJ3XDpfqZBrzhS5AlPJ2NcHsI-m5ii-Ez4d9zS2OaX128HXAxE0pvTT8CFCeIynmKU/s1600/pb-chocolate.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgt1-s2I8NuJ2Ft0OIqU7Kin8cd8m6lMu6JjWKqEgQHpQFSqeKTNAoQpJKrNsWq6-7mMhwt8s1OTJ3XDpfqZBrzhS5AlPJ2NcHsI-m5ii-Ez4d9zS2OaX128HXAxE0pvTT8CFCeIynmKU/s400/pb-chocolate.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685033711600196338" /></a><br /><strong><br /><br /><br /><br /><br /><br />The Melt-In-Your-Mouth-Real-Dark-Chocolate-Peanut Butter-Cream-Truffles</strong> <br /><br /><br /><br /><br /><br /><br /><br /><br />2 cups creamy peanut butter (yes, you can use crunchy if you insist)<br />1/4 cup unsalted butter, room temperature <br />1/4 teaspoon salt <br />1/2 teaspoon pure vanilla extract <br />2 1/2 cups powdered sugar <br />9 oz. dark chocolate chips or chunks(at least 60% cocoa) <br />2 tablespoons shortening <br />¼ c. peanuts, finely ground<br /><br />Mix together peanut butter, butter, salt, and vanilla extract. <br /><br />Work in the powdered sugar until it's completely incorporated. <br /><br />Roll the peanut butter mixture into 1" balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes. <br /><br />Melt the chocolate and shortening in a double boiler. <br /><br />Using a toothpick, dip the balls one at a time in the chocolate. Or you can use two forks to roll the peanut butter balls in chocolate, completely coating them. Sprinkle with chopped peanuts. <br />Let set and store in fridge!HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-27761368392449304952011-12-06T11:02:00.003-06:002011-12-06T11:43:13.822-06:00Should Tacos be "FUZZY" or "VELVET"???? Velvet, please!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5_xvkTbqPmPtM3twcoiqh1XSztMapYRD6s1nVadw08zSLbLgsXWxe-VyAnY40Xufm6Hh4GWtUGTa6S-RAfAJI7a0x5SwrFbyGAL1gWuHOKXVcxD9-7bDHO0tzQBUEQPKL6xA_ixH4F8/s1600/velvet2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 304px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5_xvkTbqPmPtM3twcoiqh1XSztMapYRD6s1nVadw08zSLbLgsXWxe-VyAnY40Xufm6Hh4GWtUGTa6S-RAfAJI7a0x5SwrFbyGAL1gWuHOKXVcxD9-7bDHO0tzQBUEQPKL6xA_ixH4F8/s400/velvet2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5683071946430895442" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yoBbK97tJRS8z30qErPVibtCm9EYY9pBWS-w-gXTGdhxLQDCYAG-OIQLUObnLz-AWTwJFQ3pG8Zf7vezfBO0p8vEVRphsX8GJpCQONtGZSU38jKQkvKMgjnmG99AZ7PrMPILI05UKjo/s1600/vekvet+taco1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yoBbK97tJRS8z30qErPVibtCm9EYY9pBWS-w-gXTGdhxLQDCYAG-OIQLUObnLz-AWTwJFQ3pG8Zf7vezfBO0p8vEVRphsX8GJpCQONtGZSU38jKQkvKMgjnmG99AZ7PrMPILI05UKjo/s400/vekvet+taco1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5683071874444048498" /></a><br />Late night Tacos aren't a new concept, but the popularity of them is far reaching beyond the "munchie" crowd. People are drawn to fresh, different, and full flavors that are all done with a bit of an attitude. I had the joy of accompanying Steve Doyle on a Taco Tour of Dallas and was amazed at the quality and flavors that are lurking all around this eatery of a city. They were off the beaten path, small, full of the local culture, and truly a treat to be had on a chilly Saturday. Ever since my tour, I have tried other taco joints to see if I can find the tried and true authentic flavors of that day. I have been successful and have also tasted some failures. My conclusion: when wanting to enjoy the complete authentic experience, one must venture off the beaten path and be prepared to speak 2 languages. One the other hand, I am also intrigued by the new concept of "Gourmet" tacos. I love new flavors and infused cuisines, so when I see those two concepts under one roof, I'm all in. <br /><br />I visited the Velvet Taco twice. The first time was defiantly an after-midnight stop with lots of laughs, burning mouths, and cake. Fun night, but not so much focused on a review. The next time was lunch. So many mouth-watering choices that it was a difficult decision (not to mention possibly frustrating to the people behind us). Defiantly a winner! For a meatless option you can't go wrong with either the fried paneer cheese or wild mushroom.The wild mushroom taco was smokey, full of flavor, and was perfectly paired with goat cheese. I chose the Ahi Poke in lettuce wrap for a lighter option. Filled to the brim with tuna and perfect slices of watermelon radish. Since the traditional salsa wasn't exactly "Asian", I was missing the back heat that one usually finds in tacos. Maybe some type of wasabi sauce or cream could be offered with the tacos that don't directly go with the Mexican flare. The lettuce wrap was a great option to not overpower the tuna as well as appealing for the carb-conscience devourer. The special for the week was a must order after I read the white board..... Kung Pow Chicken taco. Again, very pleased with the amount of filling, however, the lack of the "slaw" that was on top made my mouth sincerely miss the "crunch" that I was expecting when reading the description. The beef with portobella mushrooms and rotisserie chicken with queso fresco were a hit, and after sampling the flour tortillas, I am sticking with the fresh-made corn from now on. I always give extra points for homemade tortillas as it seems to be a lost art. Don't pass up on the delicious sides that are offered. The corn and potatoes are both visual appealing as well as make your mouth water from the smell alone. For you local beer drinkers, you would be appreciative of the fact that Franconia out of McKinney is on draft. Beer and tacos...almost a perfect combination. I had favorites and I also tried one's that were not for my personal taste, but overall, it's a fun atmosphere, open 24hrs for you late nigh-ers or pregnant women that get that hankering' at 3am, have enough choices which makes it great for a group to appeal to the array of tastes, and my personal favorite...family style seating! Have fun trying out this Henderson Taco joint, and as always, go with a laid back approach, and an open palette.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-55594826304765304482011-11-21T18:09:00.005-06:002011-11-21T19:36:39.049-06:00Thanksgiving Countdown Day 3: Start out rightFoodie Thankfulness: I am thankful for the abundance of ethnic grocery stores in my are. Ingredients are much more fabulous when you can't read a word on the label.<br /><br />Let's face it, Thanksgiving is overlooked and under appreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thankful....no, being so very blessed. Take time to relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that are to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be grateful for. Love the laughter and savor the table.<br /><br /><br />Don't pass on the hors d'oeuvre this season. This is the perfect pallet prepping snack that is for sure to put you in the spirit! Add a glass of bubbly and you have the perfect way to start the Thanksgiving meal!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DRgeWWprroLUotfiUNxyk7hXgWcIN0zuyxxJ0zL-lamgC6cDvR8UxCS847GpRzS3XvITHMkFPg_InRnBfZfz1TsoPBBuGJsuMjzSiU653glUM-bPFegddYN6RPJmVWmDqWPZ7kGBeD8/s1600/cranberries.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DRgeWWprroLUotfiUNxyk7hXgWcIN0zuyxxJ0zL-lamgC6cDvR8UxCS847GpRzS3XvITHMkFPg_InRnBfZfz1TsoPBBuGJsuMjzSiU653glUM-bPFegddYN6RPJmVWmDqWPZ7kGBeD8/s400/cranberries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677627666834063506" /></a><br /><br /><br /><br /><br />Warm Cranberry Walnut "Pate"<br /><br /><br />4oz Goat Cheese, room temp<br />8oz cream cheese, room temp<br />5oz Brie, room temp<br />1-1/2c. Dried sweetened cranberries<br />1-1/4c Walnuts, toasted and roughly chopped<br />1/2tsp salt<br />1/2 tsp white pepper<br />2 TBLS chopped fresh parsley (plus extra for garnish<br /><br />Preheat oven to 350.<br />Remove casing on Brie and cut into small pieces<br />In large bowl mix cream cheese until smooth<br />Fold in goat cheese.<br />Add brie, cranberries, walnuts, salt, pepper, and parsley<br />Fold until combined<br />Place in a 8" round baking dish<br />Bake for 20 minutes.<br />Garnish with a few extra berries, walnuts, and parsley<br />Serve on thinly sliced fresh baguette!HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-15671206378483247372011-11-20T17:54:00.005-06:002011-11-20T18:07:26.512-06:00Thanksgiving Day 2: Pumpkins are for more than pie....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27EI4K7CYVE-gL0x-lfioQh0EuiNhTeijrQ5p7A7r_LCNP0RMkxpVsmp9SkzKtwQUUhdZh94QSjos2CcSDsn3R-YNKt06cdd5FLTL-pPQ0GBC0iORPzB2eByyr4R47MzTbT8yiG7jBFo/s1600/pumpkin.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27EI4K7CYVE-gL0x-lfioQh0EuiNhTeijrQ5p7A7r_LCNP0RMkxpVsmp9SkzKtwQUUhdZh94QSjos2CcSDsn3R-YNKt06cdd5FLTL-pPQ0GBC0iORPzB2eByyr4R47MzTbT8yiG7jBFo/s400/pumpkin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677233877682027714" /></a><br />Foodie Thankfulness: I am thankful for perfectly fluffy whipped cream and wine charms. It's the extra touches that make me smile.<br /><br /><br />Let's face it, Thanksgiving is overlooked and under appreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thankful....no, being so very blessed. Take time to relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that are to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be grateful for. Love the laughter and savor the table.<br /><br />Move Past the pie.....<br />Roasted Pumpkin Soup with Chipotle Cream<br />Recipe courtesy Joanne Weir<br /><br />Ingredients<br />1 medium pumpkin, about 4 pounds<br />1 tablespoon butter<br />2 slices bacon, diced<br />1 large yellow onion, chopped<br />6 cups chicken stock<br />1/2 cup heavy cream, plus 1 cup, for garnish<br />1/4 cup orange juice<br />Large pinch freshly grated nutmeg<br />Salt and freshly ground black pepper<br />Whole leaves flat-leaf parsley, as a garnish<br />1 tablespoon chipotle pepper in adobo sauce<br />Directions<br />Preheat the oven to 375 degrees F. <br /><br />Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. <br /><br />With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes. <br /><br />In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg. <br /><br />Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-38112230847338936132011-11-19T08:24:00.005-06:002011-11-19T08:42:07.098-06:00Remember the Day: Day 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGvjGRU0z_-s-cx6JR61wUwbjwWdhVnRxkSfmpwkzpATQ6ymAa-emuX3MKTKpcOommRmvUsiK556amINuOOA9dB0FPEY7rmwiyZn3v9iw_eRZxabPiMsXMos_WWjhZzizSD8MhPiNKNU/s1600/brussel+sprouts.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGvjGRU0z_-s-cx6JR61wUwbjwWdhVnRxkSfmpwkzpATQ6ymAa-emuX3MKTKpcOommRmvUsiK556amINuOOA9dB0FPEY7rmwiyZn3v9iw_eRZxabPiMsXMos_WWjhZzizSD8MhPiNKNU/s400/brussel+sprouts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676716847903916834" /></a><br />Let's face it, Thanksgiving is overlooked and underappreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thanksful....no, being so very blessed. Take time to enjoy relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be greatful for. Love the laughter and savor the table.<br /><br /><br />The countdown to the great feast has begun!!<br />Revamping a not-so-great childhood vegetable has changed my perspectives! <br />Day 1:<br /><br /> <span style="font-weight:bold;">Pancetta Roasted Brussels Sprouts</span><br /> <br /> 5 oz pancetta<br /> 3 cloves garlic, minced<br /> 1 1/2 pounds Brussels sprouts <br /> 2 Shallots, sliced<br /> 3 tablespoons good olive oil<br /> 3/4 teaspoon kosher salt<br /> 1/2 teaspoon freshly ground black pepper<br /><br /><br />Preheat oven to 400 degrees F.<br />Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the oil, pancetta, salt and pepper. Pour them on a shallow pan and roast for 15 minutes, add to pan shallots with garlic and roast for an additional 15-20 minutes or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt. Finish with an extra drizzle of oil.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com1tag:blogger.com,1999:blog-7249111304134290479.post-54036019862602367192011-11-05T08:35:00.004-05:002011-11-05T09:33:16.994-05:00Walk Away Happy.......<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRIYirXhazYX09t7xEK980Pxo0NxrKLmv4RYak_CYr_JgpiJfTdKfaLZckcGTJIPkSn2M2z1ZdIuwR1E6lbnmZsEqwMldGIlk3wfqwQseToO1VoiJad0fKCFeTeVGKt6FtiyYkXoQycM/s1600/tartarperrys.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRIYirXhazYX09t7xEK980Pxo0NxrKLmv4RYak_CYr_JgpiJfTdKfaLZckcGTJIPkSn2M2z1ZdIuwR1E6lbnmZsEqwMldGIlk3wfqwQseToO1VoiJad0fKCFeTeVGKt6FtiyYkXoQycM/s400/tartarperrys.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5671518740665047650" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlXK-0AkDDQPwkGM7lFqX3D7_3yj1iJ5sKAxFXZzkkCSu5A2k8RmQfupVYnbX6248Ant9_pYGxJg9DfFye0UsZNtXvQ3rFy3xK1Qo6CKN3fHa6kI4YfDgV9S2stgjohrDxvPCmkKZXJ8/s1600/perryscallops.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlXK-0AkDDQPwkGM7lFqX3D7_3yj1iJ5sKAxFXZzkkCSu5A2k8RmQfupVYnbX6248Ant9_pYGxJg9DfFye0UsZNtXvQ3rFy3xK1Qo6CKN3fHa6kI4YfDgV9S2stgjohrDxvPCmkKZXJ8/s400/perryscallops.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5671518563805677426" /></a><br />Elegance and dining are quite possibly two of my favorite things. Steakhouses seem to ooze with these traits, yet usually I am left feeling very unsatisfied. On a typical elegant steakhouse menu, there is usually a choice of 3 to 4 steaks, a chicken, maybe a few fish dishes, and always several ways to "smother" the steak. All of which lack the luster and excitement of that vogue flare I so adore. <br />I must truly say that I have now found a place that is pleasing to the eye, appealing to the pallet, and will soon be energized by excitement in a beautiful building. The Place at Perry's is revampimg the menu and style of the steakhouse with perfect additions to appeal to the ever growing Dallas crowd. As more and more people are wakened to the harmful antibodies and dangerous pesticides that most food is drenched in, The Place at Perry's has taken a stand to produce wonderful food from local and sustainable vendors. <br />The new menu will catch the eye with traditional favorites dressed in new flavors and new combinations of cuisines that are sure to intrigue the pallet. The new take on Mexican Shrimp Cocktail is inventive, and the BBQ Shrimp and Grits could quite possibly be that one thing that I crave in the middle of the night. From the mussels and mushrooms, to the Scottish salmon and Crab Cakes the array of flavors are endless.<br />For all the beef lovers (and since this is a steakhouse), let's talk beef. The Place at Perry's only serves the exclusive Niman ranch beef which sets this restaurant apart from other steakhouses in the DFW area. I must say I found the closest to perfection in the beef tartar that I have ever experianced. Many times it is ground too small and very visually unappealing, but here, the cubes af beef were crimson red the texture seemed to melt on your tongue, and I was equally as pleased with the Carpaccio! Their signature fillet, was crusted in dark coffee and topped with a blueberry compote, and as full as I was, I enjoyed each bite as it was my first. <br />The desserts came, and came, and came, and came.....do you really have to ask if I tried them all????? The chocolate cake was moist, dark, and topped with the fun, crispy textures of what only I can describe as chocolate-air beads. The carrot came out slightly warm and with the most perfect amount of cream cheese icing. Their version of apple pie a-la-mode made for a fun table-shared dessert.<br />The new building will only add excellence to the revamped menu. A beautiful patio for cocktails, sophisticated waitstaff, Devin Cox the amazingly friendly owner, down to earth Chef, local food, relaxed atmosphere, and exquisite food...what more can one ask for? I had my favorites, likes/dislikes, ones I will crave, and even dishes I may attempt myself, but after 16 courses and an array of desserts the ending point was plain and simple. Yes, I walked away utterly happy.<br /><br />http://www.theplaceatperrys.com/HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-73405087024521773882011-09-16T10:01:00.006-05:002011-09-16T10:40:01.536-05:00The Great Debate<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9U7Y4t_fxmydnCX5sTjFkWwzh-Od5OCv3SwkuiBxihtPy44VoOHxSZMYtjekK0JxsLfTFR5xtbtvI_ksmi7HOuDzlAXATUzY4oJ5TxGnjbnpey-98HOvYIkiLTe-zAgx6FJSXFE1QRQ8/s1600/dumpling.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 275px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9U7Y4t_fxmydnCX5sTjFkWwzh-Od5OCv3SwkuiBxihtPy44VoOHxSZMYtjekK0JxsLfTFR5xtbtvI_ksmi7HOuDzlAXATUzY4oJ5TxGnjbnpey-98HOvYIkiLTe-zAgx6FJSXFE1QRQ8/s400/dumpling.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652981807176158242" /></a><br /><br /><br /><br /><br />Whether you are from North or South, or on the East coast or West, the throw-down, hard headed lovers of Chicken and dumplings will fight to the death over the type of dumpling they prefer. Flat, fluffy, wheat/white, cut, rolled, biscuits, and even egg based dumplings are at the fore-front of debate. I will say, to each is own, and I have never met a dumpling I didn't like! They are quick, affordable and definitely worth the extra 10 minutes they take! The key that I have found is not to boil the dumplings to death, but rather bake them in the simmering liquid. The steam from the soup keeps the moisture locked in while the oven creates a perfectly heated pot from every direction that extra fluffy, tender, and delightful mountain of perfection we all love on any fall day.<br />Well, let me just throw another log on the hot debate....Sweet Potatoes! Yep, another way to pack in some extra vitamin And have an amazingly rich Chicken-and-dumpling experience. Add these to your favorite Chicken-N-Dumpling base! They are a wonderful way to use those extra sweet potatoes left over from Thanksgiving, too! Not to mention the ultra-packed vitamin A helps the function of your beautiful peepers and boosts that immunity during the fall ans winter months! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodzc-1FQd33salWHergvBIew0HQlSmHBo1JZYheBoVQnMTeMaJTaKNIHjG-eeqMLhSM3DSSbxTvInvlBtZcBKTqAXipkTJ-xausPVFCN2ndOlBDgHybPj_TmR2NU-tcC4SLn2KHQOL34/s1600/11_30-mashed-sweet-potatoes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodzc-1FQd33salWHergvBIew0HQlSmHBo1JZYheBoVQnMTeMaJTaKNIHjG-eeqMLhSM3DSSbxTvInvlBtZcBKTqAXipkTJ-xausPVFCN2ndOlBDgHybPj_TmR2NU-tcC4SLn2KHQOL34/s400/11_30-mashed-sweet-potatoes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652977710985705074" /></a><br /><br /><br /><br /><br />Sweet Potato Dumplings<br /><br />1 ½ cups flour<br />1 cup mashed sweet potato<br />2 tsp baking soda<br />½ tsp Salt<br />½ tsp pepper<br />2TBL salted butter, at room temperature<br />4 TBL grated Romano<br />1 ½ cups Buttermilk @ room temperature<br /><br />Preheat oven to 375.<br />In a large mixing bowl combine all dry ingredients. Mash sweet potato with butter and cheese until well combined. Add to flour mixture and mix well. Slowly add buttermilk and stir just until combined. With floured hands or an ice cream scoop, shape into uniformed balls and place on a floured surface. Let rest 15 minutes. When soup is to a boil, turn heat off and add dumplings to liquid. Cover and place in the oven 20 minutes. Remove and uncover and let sit 5 minutes.<br /><br /><br />**DON'T FORGET TO LET THEM REST!!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFLwZWfgwF4VUru9dP1xpq7Kf1loUxvHaHKvo1eoj5abjFaW9VpeykXUmQ4HR1INK6ill7JQ7tqzc-efazgBwUcnnzGoVSeSs09O5tCLjXz2jLXuiyYZudaw9aWDpxTgjPc-5LMnKAHc/s1600/resting.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFLwZWfgwF4VUru9dP1xpq7Kf1loUxvHaHKvo1eoj5abjFaW9VpeykXUmQ4HR1INK6ill7JQ7tqzc-efazgBwUcnnzGoVSeSs09O5tCLjXz2jLXuiyYZudaw9aWDpxTgjPc-5LMnKAHc/s400/resting.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652981963442960066" /></a>HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-5101248914457405262010-12-02T12:48:00.006-06:002010-12-02T13:48:14.697-06:00Let me entertain you...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiPOS66zf1Gh_DfP-IFCn_VRRwTb5WVyt_4EUcKMXF9uBOwo5ml2Q35kQkHEc9hEnKzbI6BOjQEP-aqlrX1GyQ5AvLuri6PUQq1Kc1MTRgfO6dvwuCKvSb0Vq2UDq085_vqQy5JEN90A/s1600/IMG_1270.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiPOS66zf1Gh_DfP-IFCn_VRRwTb5WVyt_4EUcKMXF9uBOwo5ml2Q35kQkHEc9hEnKzbI6BOjQEP-aqlrX1GyQ5AvLuri6PUQq1Kc1MTRgfO6dvwuCKvSb0Vq2UDq085_vqQy5JEN90A/s320/IMG_1270.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5546167843277798706" /></a><br /><br /><br />Halloween candy has been devoured, (or at least put in a baggie to be used for the Christmas gingerbread house) the Turkey and stuffing has been reinvented so many times that you are sure to go into a Thanksgiving coma, and now your mind turns to another eventful holiday season. Red and green glow from every direction, and the sounds and smells are just as mesmerising to you as they were when you were a child. Nights consist of sitting around the tree sipping eggnog and cider all while the fire crackles through the carols playing in the background. Yes, I adore this time of year. It's as if a book from time past has opened up and I am walking in the storybook for a moment. <br />With the anticipation of that glorious Christmas morn, always brings forth parties and gatherings to celebrate and remember. I have a passion to entertain. Not just in a casual, slap-some-crackers-on -a-plate kind of way, but with elegance and grace. I light the candles, turn on the carols, pull out the shined silver, and wear my Christmas party clothes. Many times I am asked "why go to all the trouble", or if I even "live in reality", or "how do I do it", but my answer is always simple and to the point. Love and Service. <br />Yes, it is some work and extra effort on my part, yes, it usually results in the breaking a few glasses or dishes, but at the end of the day, all of that is no longer in my mind. The glow of a guests eyes when they see the holiday spread and the pure pleasure of the somewhat nostalgic experience is why I do what I do. For many that live in the day to day and mundane world, I want to offer a sense of old world that is so long forgotten yet everyone longs for. <br />So, during this Christmas season, make a point to love the season, go a little extra, and bring back the art of entertaining.<br /><br /><br />Two wonderful entertaining recipes you can make ahead and have on hand:<br /><br />Caramel Coconut Creams with Toasted Walnuts <br /><br />1c. Salted butter<br />1 ¼ c. Packed Brown Sugar<br />2c. Toasted walnut halves, chopped (reserving ¼ c. for topping)<br />1c. Toasted coconut<br />1 ½ TBLS Vanilla<br />1PKG. (10oz )Marshmallows<br /><br />Melt butter with brown sugar over med heat until sugar is dissolved, stirring constantly. Bring to full boil and cook 5 minutes. Turn heat to low and add marshmallows. Stir over low heat until melted. Take off heat and add vanilla, nuts, and coconut. Mixing thoroughly until combined. Spread into buttered. 8 x 11 foil lined pan. Top with reserved walnuts. Refrigerate until firm. About 1 hr Cut into small squares and place in a large zip lock baggie with 1c. Powdered sugar. Shake to coat. Store in airtight container in the refrigerator. <br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36-8rityVAhElM4tzW_T_LgBBfhkclk2uJinrY39OM-FBZTEJzkRQmInPYwIt1yT2M9j8fw-ba94aJIoEKi3kkNCN6zFf-Vr-T-n3Kz3QzaTVUr-R9S4MNC6tHjFkXYj6NSRvQ5gDrxk/s1600/IMG_8444-1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36-8rityVAhElM4tzW_T_LgBBfhkclk2uJinrY39OM-FBZTEJzkRQmInPYwIt1yT2M9j8fw-ba94aJIoEKi3kkNCN6zFf-Vr-T-n3Kz3QzaTVUr-R9S4MNC6tHjFkXYj6NSRvQ5gDrxk/s400/IMG_8444-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5546173896129476482" /></a><br /><br /><br />Miniature Goat Cheese Balls with Pistachios<br /><br />11oz Goat Cheese<br />8oz Cream Cheese<br />1tsp Dill<br />1/2 tsp Salt<br />1Tsp Black pepper<br />1 tsp Dried Basil<br />1TBL Chopped fresh Rosemary<br />1c. shelled pistachios, finely chopped<br /><br />In food processor, finely chop nuts and set aside. In large bowl, combine cheeses,herbs, and seasonings until well blended. Spread out 2 sheets of plastic wrap on counter. To make 2 lrg cheese balls: Pour about 1/4 c. nuts on the center of each sheet. Separate the cheese mixture in half and place over pistachios. Top with 1/4 c. more nuts and work into forming a loaf shape. Pack nuts on all exposed areas. Wrap tightly and refrigerate up to a week or freeze for up tp a month. <br />To make minis: Roll cheese into golf ball sized balls. Refrigerate 30 minutes. Remove and roll each ball in ground pistachios.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0tag:blogger.com,1999:blog-7249111304134290479.post-71435885228800537272010-10-26T19:15:00.010-05:002010-10-26T21:38:36.860-05:00Apple of My Eye<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TdhfELEllXu2cseQFhFviCYAuRit4O8W32IFcQLnQ4m0V5akncuLjPsPnNpmg5RXdWOiq9rbFN-NbA5B4VmwVGXkPmsHo50kOEZM3bwX-KWM259-GWy0Fr66xv2Z5F5DMgK5D3CbtKc/s1600/b-apples1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TdhfELEllXu2cseQFhFviCYAuRit4O8W32IFcQLnQ4m0V5akncuLjPsPnNpmg5RXdWOiq9rbFN-NbA5B4VmwVGXkPmsHo50kOEZM3bwX-KWM259-GWy0Fr66xv2Z5F5DMgK5D3CbtKc/s320/b-apples1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5532549637605506834" /></a><br /><br /><br />Keeping in theme with this wonderful season of Autumn, I now turn my attention to the apple. There are so many types, textures, flavors, and sizes of this wonderful juicy fruit that it is difficult to keep track of them all. A stroll through the produce section in October takes my mind on a maze of possibilities. However, just as everyone has their favorite brand of comfy jeans, the same goes for the individuals' taste in apples. Pink Lady and Granny Smith are my personal favorites, and of course, one dipped in caramel with a drizzle of chocolate is always welcomed. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRfKx3HrrsThrxrhHZZOwA4ssAQH3jUYXxgE9I2ECYEKk2ur3zIjdgDzv-HrVmMaKRv8-YduB65e3-zReWYAopA6BoRpMtzmL9tSQJ-yhzc0Z1lwp5V3AezeYBkQRa671XfNqbhHZiQc/s1600/apple1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 194px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRfKx3HrrsThrxrhHZZOwA4ssAQH3jUYXxgE9I2ECYEKk2ur3zIjdgDzv-HrVmMaKRv8-YduB65e3-zReWYAopA6BoRpMtzmL9tSQJ-yhzc0Z1lwp5V3AezeYBkQRa671XfNqbhHZiQc/s200/apple1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5532539084449275746" /></a>Mornings are greeted with Hot Skillet Apples, lunches are kissed with crispy slices, and dinners are graced with the occasional chutney with a succulent pork tenderloin. Oh, and then there is dessert! My thoughts immediately go to a steamy hot apple pie layered with mounds of cinnamon and thinly sliced apples all sandwiched in between two perfectly flaky, buttery crusts. (A la mode, I might add) What about richly coated caramel apples, or a gooey cobbler accompanied by a cup of hot cider on a cold winter night. So many ways to enjoy this amazing and beautiful fruit, and so many ways there are yet to explore. <br /> My new journey meets one of my old favorites: crispy gingersnaps dunked in a glass of ice cold milk. This crispy cookie encompasses all the elements my senses are seduced by this time of year. Cinnamon, cloves, nutmeg, and ginger all wrapped up in one small yet power packed pleasure. Why not combine the smells and childhood favorite with the fresh, hand picked produce that is in abundance this time of year? The smells are amazing, the color is rich, and the flavor will sweep your mind and mouth away. Put your milk glasses in the freezer, turn the oven on, and transform your Autumn day into one amazing culinary delight!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWK8u1I_WlAjIo2T-Jh4q9F6ox947RmnEqJ6qnBRo1PjikL5B9Q6szFy9OXEqha15T97nNM2dy2XyAgkcBAoNBLJ_6_38RCgZ0RvO-_TpUksqxvSiOP8EIIRYRWjk4b96QjzlIP38d6j8/s1600/IMG_1176.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWK8u1I_WlAjIo2T-Jh4q9F6ox947RmnEqJ6qnBRo1PjikL5B9Q6szFy9OXEqha15T97nNM2dy2XyAgkcBAoNBLJ_6_38RCgZ0RvO-_TpUksqxvSiOP8EIIRYRWjk4b96QjzlIP38d6j8/s200/IMG_1176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532548713103095634" /></a><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight:bold;">Gingered Apple Snaps</span><br />¾ c. Butter at room temperature<br />1c. Brown Sugar, packed<br />½ c. Grandmas Molasses<br />1 egg<br />2 ¼ c. Flour<br />½ tsp Salt<br />1tsp ground Cinnamon<br />½ tsp Allspice<br />1 tsp Pumpkin Pie Spice<br />¼ c. Crystallized ginger, finely minced<br />1 small Granny smith apple, finely minced (about 1c.)<br />½ c. granulated sugar to roll dough balls in<br /><br />Preheat oven to 350.<br />With electric mixer, cream butter, sugar and molasses. Add egg and mix just until combined. In small bowl sift flour, salt, and spices. Slowly incorporate dry into wet ingredients careful not to over mix. Fold in ginger and apples. Chill dough 1 hour. Form into 1” balls and roll into sugar to coat. Bake on slightly buttered cookie sheet 10-12 minutes. Cool on pan 5 minutes then remove to wire rack to cool completelyHauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com4tag:blogger.com,1999:blog-7249111304134290479.post-34117279542914826982010-10-08T08:51:00.004-05:002010-10-19T13:52:45.247-05:00Sugar and Spice and Everything Nice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5LwcowQv06y0JPuVljYVJpZlaO3mIUe3MfwpoMpNr0oyI3j5XxP6nyd_XUbWo7BuZw5oivo8M4MGe357PPI8TeoLCa8hJqccUEBXBCoJvHIWBdMmF4lDS2DNVXGhjSQ4-dDnKWy4taA/s1600/images-2.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 185px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5LwcowQv06y0JPuVljYVJpZlaO3mIUe3MfwpoMpNr0oyI3j5XxP6nyd_XUbWo7BuZw5oivo8M4MGe357PPI8TeoLCa8hJqccUEBXBCoJvHIWBdMmF4lDS2DNVXGhjSQ4-dDnKWy4taA/s400/images-2.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529831738606328386" /></a><br /><br /><br /><br /><br />I must admit, I love fall....no, I ADORE fall! The air gets crisper, the sun sets a little earlier, leaves change into beautiful shades of bronze and yellows, and the array of pumkins and squash are out in full force! The smells from the kitchen are intense and fill the air of cinnamon, cloves, ginger, and molasses. It truly doesn't get much better. My kitchen has been churning out fall flavors in all shades, tastes and cuisines. At the market, the root vegetables have been catching my eye, but I am always a little hesitant. Sure, I love them smothered in brown sugar and butter, or roasted with apples and cranberries, but I was leaning a little more lighter to accompany my rich walnut/goat cheese paninis. Yes, a bisque!! Lighter, creamier, and sure to catch your taste buds slightly off guard, but what a enjoyment of a ride you will take them on. Perfect for a weeknight dinner, game day lunch, or even more perfect for a pre trick-or-treating treat. Let's think oranges, golds, and yellows here as you are shopping this week. Get your stock pot out, grab a crusty loaf of bread and creamy butter, sit by the fire, and let the Autumn season take you by the hand!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEv9z7VgQOwHw6rfqcAfgvqOj-slojJPVDKc-GlvG05mWRaTwnoEsi9FtT0U5glun-zURtDY9VD4L68L4DJGyCuNhZ0kniZM_L1YBKtu2izvttX0s3rR69h1Fx-LmCL82AvFhmQoregE/s1600/IMG_1022.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEv9z7VgQOwHw6rfqcAfgvqOj-slojJPVDKc-GlvG05mWRaTwnoEsi9FtT0U5glun-zURtDY9VD4L68L4DJGyCuNhZ0kniZM_L1YBKtu2izvttX0s3rR69h1Fx-LmCL82AvFhmQoregE/s400/IMG_1022.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529831057546143538" /></a><br /><br />Winter Root Bisque with Honey Balsamic Reduction and Crème Fraiche<br />This recipe makes pletny or a crowd! It's just as easy to hlaf for a family!<br /><br /><br />2 small Butternut Squash<br />2 6” Parsnips<br />1Lrg Sweet Potato<br />3TBL Olive Oil<br />1TBL Fresh rosemary, chopped<br />2 TBLS Fresh Sage, chopped<br />2 White onions<br />1/2tsp Cinnamon<br />Salt/pepper<br />1TBL Balsamic vinegar<br /><br />2TBL oil<br />4 garlic pods<br />1 Cinnamon stick<br />10c. Vegetable Stock<br />½ c. White Wine<br />2c. Whole Milk or half and half<br /><br />-Preheat oven to 425<br />-Halve squash and remove seeds<br />-Cut all other vegetables into 2” cubes<br />-In a small bowl, combine 3 TBLS Oil, herbs, spices, and vinegar.<br />-Toss over cut vegetables and halved squash<br />-Roast on 2 foil lined baking sheets about 30-40 minutes<br />-Scoop out pulp from squash<br />-In a separate stockpot, heat 2TBL oil.<br />-Add garlic, cinnamon stick and cook until fragrant, 4 minutes<br />-Add roasted vegetables (not pulp)<br />-Deglaze pan with wine and simmer on med/high 2 minutes or until evaporated<br />-Add stock and pulp.<br />-Simmer on medium heat about 30 minutes. Remove cinnamon stick<br />-With immersion blender (or transfer to a blender in small batches), blend until smooth<br />-Heat on low and gradually add milk.<br />-Generously add salt to taste.<br />-Drizzle with Honey Balsamic Reduction, Crème Fraiche, snipped chives, and sprinkle finely chopped walnuts<br /><br />Honey Balsamic Reduction<br />½ c. Aged Balsamic Vinegar<br />¼ c. Honey<br /><br />-Place in skillet and heat until reduced by half. It should be thick and almost coat the back of a spoon.HauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com1tag:blogger.com,1999:blog-7249111304134290479.post-33560360938000627052010-10-01T08:10:00.001-05:002010-10-01T08:12:26.528-05:00Calling all FOOTBALL JUNKIES!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTZPy7qsIcQrlct973tqDQhSM7gZOwFRVwAlMdkUbG6I9_sKjEWkRZIfXyGz-LchlvaquVlsrqz_bJBXG8sTOLpTnNqc1bsTGAWG8DaWscqfIuhaS1f7A7atPOH5U0UjRNgz41ajSn8Y/s1600/cracker"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTZPy7qsIcQrlct973tqDQhSM7gZOwFRVwAlMdkUbG6I9_sKjEWkRZIfXyGz-LchlvaquVlsrqz_bJBXG8sTOLpTnNqc1bsTGAWG8DaWscqfIuhaS1f7A7atPOH5U0UjRNgz41ajSn8Y/s400/cracker" border="0" alt=""id="BLOGGER_PHOTO_ID_5523064786775803314" /></a><br /><br />HEY ALL YOU FOOTBALL FANS........Cheddar Pepper Crackers!<br /><br />Hey all you TEXAS / O.U FANS: (or any crazed football junkies out there) <br /><br />No matter if your having a college football watching party, NFL party, or tailgating for Dallas's huge college ball event of the season, why not have these rich, tasty treats instead of the tasteless boxed version! These crispy cheesy bites are the perfect game day snack AND the even more perfect accompaniment to beer! Have a safe football weekend and happy cracker making!<br /><br /> <br /><br />Cheddar Pepper Crisps<br /><br /> <br /><br />2c. Extra Sharp Cheddar cheese, finely graded<br /><br />½ c. Salted Butter at room temp<br /><br />1- 1/2 tps black pepper<br /><br />¼ tsp Cayenne pepper<br /><br />1 ½ c. Flour<br /><br /> <br /><br />I mixing bowl, combine butter and cheese and mix until combined. Add flour and spices. Separate dough into 4 sections. Roll mixture into a log and wrap in plastic wrap. Chill at least 4 hours or freeze up to a month. Slice into 1/8 “ rounds. (Tip: Freeze right before cutting about 30 minutes for an easier slice). Bake in cookie sheet at 350 for 12-14 minutesHauteFoodhttp://www.blogger.com/profile/10541963343154709955noreply@blogger.com0