Getting lost isn't so bad

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.  

   

The randomness I was reminded of today made me smile and the joys of my heart make my soul sing.

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.

Simplistic in form, but made with the best sous on the planet, my son.  This is his "happy" and his delight.

Strawberries and Cream

2c. ripe strawberries. sliced

1tsp Vanilla

3TBL sugar

1c. Heavy Cream

1c. milk

drizzle of honey

1/4c Favorite homemade granola

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

Sweet Tea and Lemonade

Sweet Tea and Lemonade

Being raised in a Southern home, there were a few things that were always a given.

1) We prayed before every meal.

2) "Please" and "Thank You" were never a choice.

3) Saturdays were for yard work and Sundays were spent at church.

4) Driving the tractor was a prerequisite for driving the car.

5) The water hose supplied the water for thirsty kids.

6) Blackberry cobbler was a summer staple.

And last but never the least...

7) The pitcher of sweet tea was flowin' and the lemonade was always tart.

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.

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.  

Perfect Lemonade

Rub glasses with cut lemon and sugar the rims for an extra treat

2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1/2 gallon cold water
1/2 gallon Club Soda

1 lemon, slicedMint sprigs, for garnish

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.

Pillows 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.

     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.  

I was mezorized by her ability to teach seemingly difficult executions with patients and perfection.  

Salute to Lidia.  Salute to traditions.  Salute to passion.

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. 

Fresh Gnocchi

1 1/2 lbs mix of sweet potatoes and russet potatoes

1 c. (plus extra for dusting) flour

1 large egg yolk

1 tsp salt

pinch of fresh nutmeg

1TBLS Olive oil

Pierce potatoes and bake in a 400 degree oven about an hour or until soft.

Scoop out warm potato and whip until smooth.  Cool for 20-25 minutes

Add flour, salt, nutmeg and egg yolk and kneed until dough forms.

 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.
 Cut each rope into 3/4" pieces

   With a floured fork, roll each piece down the fork while pressing gently and allowing the pasta to slightly concave.  

The pillows are ready to cook!

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.  

Life, Tattoos. and Pineapple.

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.
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.
So you ask, "What does this have to do with food?", and I simply answer. EVERYTHING.


My fun way to enjoy a deliciously divine simplicity.
Roasted Stuffed Pineapple

I was hooked after I picked fresh pineapples in Costa Rica!

1 whole pineapple, skin on, halved
2 cups Amaretti cookies, chopped
1/2 c brown sugar
2 tsp cinnamon
1 c. Lightly toasted coconut
1/2 c hazelnuts,roughly chopped
1/4c butter, melted

Preheat oven to 350  Line cookie sheet with foil
In a small bowl, combine dry ingredients and set aside.
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
Stuff the crumb mixture into crevasses and pack onto top as well.
Drizzle melted butter over pineapple.
Place in oven for 40-60 minutes or until sides are slightly bubbling
Serve on a large platter with a fresh dollop with whipped cream.  Forks in hand and dig in!

Blender Meets Beans

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.

Perfect served any way imaginable 

Creamy Black Bean Dip

3c. cooked Black beans (if using canned beans rinse thoroughly)
4 cloves garlic
Juice of 1 large lime
1 whole jalapeno
1/2 bunch cilantro + extra for garnish
1 TBS ground cumin
2 TBS Greek yogurt
salt
Queso Fresco for garnish


Place all ingredients in blender, and pulse until smooth.

All in a days work...someone has to do it

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.....

***You might as well double the recipe, or it shall leave you craving more and no crumb in sight


 Chocolate Hazelnut Melt Aways
1/2 c. sugar
1C. Flour
1 Egg
1tsp vanilla
1/4c. shopped hazelnuts
1/4 c good quality milk chocolate, finely chopped
1c. Chocolate Hazelnut Spread

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.

National S'mores Day

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 the 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!

Ingredients
8 ounces Cream Cheese
7 ounces Marshmallow Cream
1 tsp vanilla
1/4 cup crushed graham crackers
1/4 cup raw cane sugar
1/4 cup toasted coconut(optional)
1/2 cup semi-sweet chocolate chips(plus extra for garnish)
1 lrg egg
2 tablespoons water
2 pie crusts
Directions
Preheat oven to 375
roll out pie crusts and cut out 2-3" circles with biscuit cutters
set aside in a cookie sheet
crush cracker crumbs and mix with cane sugar in a small bowl and set aside
in large bowl, beat cream cheese, marshmallow cream and vanilla until smooth.
pour into a re-sealable freezer storage bag and snip the end.
beat egg and water in a small bowl and set aside
To assemble: sprinkle crumb mixture on bottom of half of the crusts
top with a few chocolate chips
squeeze filling over chips (add coconut if desired)
top with second crust and seal edges with fork.
brush egg wash over each pie and top with additional crumb mixture.
bake 12-13 minutes.
garnish with melted chocolate chips and fresh mint!

Questions of bacon greatness....

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.

 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.

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.

Bacon Marmalade:

1 1/2 lb bacon, chopped 
1 medium red onion, chopped
1 Serrano pepper , finely chopped (optional)
3/4 cup Brown Sugar
1/2 cup balsamic vinegar
1/4 cup maple syrup

 Place the chopped bacon in a medium skillet.Cook bacon until crisp. Remove with a slotted spoon and drain.

Remove all but 2 Tablespoons of the bacon grease from the skillet. Add the onions and pepper to the skillet. Cook onions until tender.

Add the brown sugar, maple syrup, balsamic vinegar. 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.

Toasted Crostini slathered in creamy Brie and slathered in Bacon Marmalade

For the passionate only. What do you do when a chef falls from a car?

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.  

    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.  

   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.  

   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.

    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: 


What do you do when....

1) You drop an entire of platter of ziti meant for 40 on the floor

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

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

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

5)During the middle of a demo, realizing my zipper was down

6)Spilling my drink on one of the most highly respected chef in Dallas

7)Falling from my car walking into brunch flat on my face in the street

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.

    

Summer in the South

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......
 "Simply perfect in every way" - Mary Poppins

Here are two of my favorites:

Black Berry Cobbler:

3c. black berries
2/3c. sugar (divided)
1 1/2c. flour
1/2tsp salt
1TBL baking powder

Berry Pickin' at it's best!

1 1/2 stick butter
1/2c whole milk or cream
3 TBL  raw cane sugar for topping

Preheat oven to 350
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.
Bake 30-40 minutes or until lightly brown.

I prefer a mix of granny smith and fuji

Apple Cobbler With Honey Crust and Fresh Caramel Drizzle
Filling:
2 1/2 lbs apples, peeled and sliced and tossed with juice from 1/2 lemon
1/2 c. brown sugar, firmly packed
2 TBLS Flour
1TBL Vanilla
3TBL butter, melted
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
Dough
1 1/2c. flour
1tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 TBL cold butter
1tsp cinnamon
1/4c + 1TBL. Honey

Honey adds just enough sweetness.....try to find your honey as local as possible

1/4 c. Half and Half
2TBLS heavy cream - to brush on top
Preheat oven to 375
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:

Homemade Caramel Sauce

• 1 1/4c sugar
• 1/3c water
• 3/4c whipping cream 
• 1/3c butter 
• 1/2tsp vanilla 
• 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.

Start Your Spring Right!

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.


Zesty Lavender Shortbread Cookies

•1/2 cup butter or margarine, softened
•1/3 cup sugar
•1 egg
•1 tablespoon lemon juice
•1/4 teaspoon pire lemon extract
•1 1/2 cups flour
•1 tablespoon fresh lemon zest, chopped
•1 tablespoon dried lavender flowers
•1 pinch salt
•Powdered sugar for dipping

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.

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.

3.Bake 8 to 10 minutes or until cookies are lightly browned. While warm, coat with powdered sugar

Haute Bites: Perfect Indulgence, one bite at a time.

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.

Our goal is not just give you what you want, but to indulge you with what you crave.
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.

The Menu:

Our tamales 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!

The cupcakes 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!





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

Feature Cupcake: $28 per dozen. Flavors ranging from Dark Chocolate Raspberry Chunk to White Chocolate Pretzel.

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!!

DON'T FORGET TO LIKE OUR PAGE ON FACEBOOK TO KEEP UP WITH THE FEATURES OF THE WEEK!!!
Just click on the title and it will take to staright there.

In hopes to fulfill your cravings,
Haute Bites

972-989-1385
holliedorethy@yahoo.com

Fresh, local, and new....I'm in!!

Place at Perry’s Gala to Benefit KIPP Dallas-Fort Worth

Premier Dallas restaurant reopens its doors, unveiling Fresh | Local | Flavor


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.



“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.



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.”



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.


“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.”



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.



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.



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.



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.



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.com

Show Stoppers

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!

Here are a few pantry basics from my own kitchen that make quick, elegant,and last minute entertaining a breeze!!!

2 choices artisan cheese
Wildflower honey
Sophia (or medium priced sparkling wine)
Truffles or Dark Chocolate
Hot Coppa or Sopressata
Tapenade
Olive Oil Flat bread Crackers


Marinated Camembert with smoked Grey Sea Salt

8oz Camembert cheese, room temperature for at least an hour
2 garlic cloves that have been pressed
1/4 c. Olive Oil (great quality)
2 Sprigs Rosemary, minced
Crushed Red Pepper
Grey Smoked Sea Salt
3TBS Pine nuts, toasted

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.



In a Snap Dark Chocolate Fudge

Butter
1 14-ounce can sweetened condensed milk
2 cups semi-sweet chocolate chips
2 pinches salt
2 cups %60 chocolate Chips
1 cup chopped and toasted walnuts or pecans

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.
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.
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.






**Thanks to my mixologist friends of William Grant & Sons for this yummy Holiday cocktail treat!!


Solerno Celebration Punch
1 bottle Solerno
1 bottle Lillet Rouge
1 bottle dry, sparkling white wine
16 oz freshly brewed, strong, chai spiced black tea (no cream or sugar
added)
8 oz Fever Tree Ginger Beer
8 oz freshly squeezed lemon juice
16 dashes Angostura bitters
Over a large block of ice in a punch bowl, pour all of the ingredients and
stir to combine. Garnish with thinly sliced orange wheels. Serve in punch
cups with a cinnamon stick and small wedge of orange.

Two are better than one. The perfect pairs

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.
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.....









The Melt-In-Your-Mouth-Real-Dark-Chocolate-Peanut Butter-Cream-Truffles








2 cups creamy peanut butter (yes, you can use crunchy if you insist)
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
9 oz. dark chocolate chips or chunks(at least 60% cocoa)
2 tablespoons shortening
¼ c. peanuts, finely ground

Mix together peanut butter, butter, salt, and vanilla extract.

Work in the powdered sugar until it's completely incorporated.

Roll the peanut butter mixture into 1" balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes.

Melt the chocolate and shortening in a double boiler.

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.
Let set and store in fridge!

Should Tacos be "FUZZY" or "VELVET"???? Velvet, please!!

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.

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.

Thanksgiving Countdown Day 3: Start out right

Foodie 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.

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.


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!







Warm Cranberry Walnut "Pate"


4oz Goat Cheese, room temp
8oz cream cheese, room temp
5oz Brie, room temp
1-1/2c. Dried sweetened cranberries
1-1/4c Walnuts, toasted and roughly chopped
1/2tsp salt
1/2 tsp white pepper
2 TBLS chopped fresh parsley (plus extra for garnish

Preheat oven to 350.
Remove casing on Brie and cut into small pieces
In large bowl mix cream cheese until smooth
Fold in goat cheese.
Add brie, cranberries, walnuts, salt, pepper, and parsley
Fold until combined
Place in a 8" round baking dish
Bake for 20 minutes.
Garnish with a few extra berries, walnuts, and parsley
Serve on thinly sliced fresh baguette!

Thanksgiving Day 2: Pumpkins are for more than pie....

Foodie Thankfulness: I am thankful for perfectly fluffy whipped cream and wine charms. It's the extra touches that make me smile.


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.

Move Past the pie.....
Roasted Pumpkin Soup with Chipotle Cream
Recipe courtesy Joanne Weir

Ingredients
1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce
Directions
Preheat the oven to 375 degrees F.

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.

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.

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.

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.

Remember the Day: Day 1

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.


The countdown to the great feast has begun!!
Revamping a not-so-great childhood vegetable has changed my perspectives!
Day 1:

Pancetta Roasted Brussels Sprouts

5 oz pancetta
3 cloves garlic, minced
1 1/2 pounds Brussels sprouts
2 Shallots, sliced
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.
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.

Walk Away Happy.......

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.
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.
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.
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.
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.
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.

http://www.theplaceatperrys.com/