What’s New Years Eve without a good dose of bubbly? Figured I’d buy a few extra bottles because, you know, you never know (yes, that is 4 rows deep). Happy Holidays!
For A Good Time Check Out …
I’m a big fan of blogs (surprise) and some of my favorites revolve around food. A pal of mine has just started hers — I invite you to give it a whirl (get it?) http://wehrlygoodtime.com 😉Â
Japanese Pork & Ramen Soup
Today’s adventure: Japanese pork & ramen soup. Today our guest chef is calling up the slow cooker for another tour of duty. Recipe details later. Yummy, spicy, soupy goodness awaits …
And the finished product …
Happy Saturday. Pass The Cava!
Who says you need an excuse for a little celebration? I’m not one of those. Tonight we’re popping a bottle of Freixenet Cava. Happy Saturday folks!
Got Macaroons?
Just thought it was random … high end macaroons 🙂
Another Divine Culinary Experience
So today I’m blogging from The Stanton Social. For those Food Network fans out there, this place was featured on ‘The Best Thing I Ever Ate’ in part because of their french onion soup dumplings. Yeah, you read that right. Looking forward to the culinary journey under the guidance of celebrity chef and ‘Chopped’ judge Chris Santos.
1st Course: Calamari & Scallops Over Angel Hair
Step 1 – Pour glass of wine & cue cooking music.
3 Whole squid, cut into rings
6 Sea scallops, cut into quarters
2 Bunches spring onions
4 Cloves garlic
2 Sprigs of dill
1/2 Cup white wine (sauvignon blanc)
1/4 Cup olive oil
1/2 Lemon
1/4 Stick butter
1 Tablespoon salt
1/2 Teaspoon black pepper
2 Servings angel hair pasta
Sauté green onions and garlic in oil for 2 minutes.
Add scallops and squid, simmer on med-high for 2 minutes and add butter & remaining ingredients.
Turn heat down to low for 5 minutes.
Remove from heat and serve over pasta.
Tornado Watch Say You? Bump That, I’m Getting My Gourmet On!
What happens when you spend the entire morning watching The Food Network? You decide you’re going to try making something flamboyant. So off we go to the vegetable market, the fish monger and the butcher shop (yes a plain old fashioned supermarket WILL NOT do).
Thinking stuffed squid and pasta sautéed in white wine for the appetizer followed by beef shanks cooked low & slow w/ pancetta, onions, shitake mushrooms and red wine. Getting hungry just thinking about it; watch this space for pictures of the results …
Rounding Mars 