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Whenever I buy a new cookbook or rip through a fresh- in-my-mailbox magazine, I dog ear pages like crazy, making notes left and right.
I have a laundry list of creative endeavors I aspire to accomplish. Just allow enough time for preparation and avoid cramming it in between Sunday Church, football, laundry and walking the dog.
With Thanksgiving looming, the versatility of the Carmelized Garlic Tart can double as an elegant thanksgivingappetizer or thanksgivingvegetariandish.
The tart can be made a day ahead and then reheated before serving. I love recipes that allow for something special and beautiful on the plate without requiring you to sweat it out in your heels and party clothes minutes before your guests arrive.
Roll out the puff pastry into a circle that will line the bottom and sides of the pan, plus a little extra.
Line the pan with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans or pie weights. Leave to rest in the fridge for about 20 minutes.
Preheat the oven to degrees. Place the tart pan in the oven and bake blind for 20 minutes. Leave the oven on.
While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water.
Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil.
Fry the garlic cloves on high heat for 2 minutes. Reduce heat and simmer gently for 10 minutes. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.
Spoon the garlic cloves and syrup evenly over the cheese. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce the oven temperature to degrees and place the tart inside. The light, whipped custard is poured into the shell with the filling still showing through.
Bake for minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little.
Then lift the bottom of the tart pan away from the side and trim the pastry edge if needed. Lay a few sprigs of thyme on top and serve warm.
As a reminder, the tart can be made a day ahead and reheated before serving. Halloween morning has broken with fluffy gray clouds and temperatures more in line with fall.
Here in Southern California, it has not been below 74 degrees since May. I am soooooooooo ready for boots, scarves, jeans and hats.
Our beach chairs are out and the ping pong table is set-up with mounds of candy ready to be thrown into pillowcases of trick-or-treaters big and small.
Ingredients 3 parts vanilla vodka 1 part black anise-flavored liqueur recommended: Sambuca 1 part espresso Black licorice and candy corn for garnish.
Directions In a cocktail shaker, combine all ingredients except the licorice with ice and shake to mix. Serve in a cocktail martini glass with a black licorice straw.
I used Betty Crocker brand. Directions In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cut into large rectangles to form the head of Frankenstein.
Stir and put back into microwave for 15 to 30 seconds. Remove and stir again until melted. Add strands of black licorice to fill out the hairline and sprinkle with green decorative sugar.
Set on wax paper so chocolate can harden. To add the eyeballs, dip a wooden sandwich pick it has a bigger flat end than a regular toothpick into the melted chocolate.
Combine the gold and silver decorative sugar in a small bowl. With a wooden sandwich pick, dip the miniature marshmallow into the melted chocolate and then directly into the gold and silver decorative sugar.
Place on wax paper and let chocolate and sugar firm up. Let dry completely on wax paper. You know a restaurant is good when you feel compelled to visit it twice on the same vacation.
And so we did. Star Noodle is nestled at the top of a hill in a nondescript business park — the major landmarks being a church and an outdoor Flying Trapeze studio.
The place is jammed. The vibe is inviting. The first time we went to Star Noodle we arrived at the height of lunch hour and waited 30 minutes, which gave my mom and I time to sip on the cocktail of the day featuring some sort of muddled native herb, Absolut Citron vodka and Diamond sake.
We feasted on food that can only be described as intoxicating. Our Cocktail of the day on the second visit: Daikon, Wasabi, Scallion, Ginger, Tsuyu served cold; refreshing, delicious and healthy.
These were some of our favorites after two visits but the Star Noodle menu is extensive and varied. There is something for everyone!
One of those places for me is the island of Maui. I remember the days of flight attendants garmented in long flowy Hawaiian dresses with leis around their necks and orchids in their high tight buns.
My mom always dressed my sister and me in matching Hawaiian dresses for the flight. We have explored some other wonderful places but our hearts always lead us back here.
And now we have passed that love on to our own kids. On our way in from the airport this year we noticed that Chez Paul, a long standing landmark restaurant was gone.
And, of course, they were right. The place is quaint, warm and homey. Wood floors, bright white tile, soft hanging lights, a large vintage sideboard housing cups, napkins, silverware, condiments and a display of cake stands and plenty of high and low tables to sit and enjoy your food which is served in vintage pie tins.
We take a unique approach to many classic or traditional favorites…we call it glorified grandma comfort food. The various choices are hand-written on chalkboards flanked by a Daily Specials Board, a listing of local farms the food comes from and an abundantly filled display case of mini-handmade pies and pastries.
Known for their sweet and savory pies and their homemade breads, we had a little bit of everything…the Chocolate Mac Nut pie , the Olowalu Lime pie and the Chicken Pot pie , and those were just the items we shared.
And while I have since learned that may not be altogether true, this Irish preparation by Bobby Flay will make believers out of those with the most dubious palates.
Here, we paired monogrammed vintage napkins with a sequined shamrock tied with heavy twine 7 The complete meal.
The recipe is easy because you still follow the very basic directions for cooking Corned Beef. Once the Corned Beef is cooked through, the extra elements add an elevated essence that is unparalleled.
Heat 1 tablespoon of the oil in a large saute pan over medium heat. Remove bacon, let rest, and coursely chop. Remove, let rest and thinly slice.
Whisk together mustards, honey and horseradish. An unlikely duo from the outset, he being 14 years her senior with a wild past and she being a mere girl of 18 who always followed the rules.
He was a Lieutenant at the time and she was a secretary to the Chief. They fell head over heels in love and were married in June of They were a true fairy tale couple who were the personification of love for 45 years my father died unexpectedly in Both of my parents were fiercely proud of their heritage and my sister and I were raised with the same pride.
My loving family my sister being goofy and me, obviously with a full diaper. This recipe is a tribute to the uniqueness that gave me my Irish Mexican heritage and to the love that bloomed in Elysian Park, California in Add all ingredients through the Jameson Irish whiskey to a large glass bowl.
Gently mix all ingredients together use your clean hands if desired. Lower grill heat and place patties on aluminum foil on the grill and grill about 4 minutes on each side.
Once grease has melted off, place burgers directly on grill for another two to three minutes per side. Rye bread perfectly crusty after being brushed lightly with Olive oil and butter and grilled.
Add burger to bread and top with three-pepper Colby cheese, browned sauerkraut, and frisee lettuce.
A shot of whiskey or tequila is optional BUT highly recommended. I have no notion of loving people by halves, it is not my nature.
Christi and I hosted a luncheon in honor of some special ladies in our lives. For details, photos, setting and decorative ideas click here.
Caprese Fruit Skewers Ingredients strawberries, cleaned with tops taken off fresh basil leaves, rinsed and carefully dried bocconcini balls, drained wooden skewers 1 bottle of store bought balsamic glaze.
Directions Clean strawberries and set them aside to dry on a paper towel. Rinse basil and gently remove the leaves from the stems. Carefully thread a strawberry, basil leaf, bocconcini ball-repeat once, ending with a strawberry.
When all 12 kabobs are completed, lay them onto a platter and drizzle the top with the balsamic glaze. Directions Cook pasta according to the package direction, omitting salt and fat.
Add the haricots vert during the final two minutes of cooking. Rinse the cooked pasta and haricots vert under cold water until cool, then drain.
Place the pasta, haricots vert, pistachios, 1 Tb thyme and 1 Tb lemon rind in a large bowl; toss gently to combine. Combine remaining 1 Tb thyme and 1 Tb lemon rind, shallots, vinegar and garlic in a small bowl, mixing well with a wire whisk.
Add salt and pepper and mix well. Drizzle over the pasta mixture and toss to coat. Top with Parmesan cheese.
Directions Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the bacon as the package directs.
Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 halves of the sandwich rolls on a cutting board and spread with half of the avocado-yogurt mixture.
Add a layer of turkey breast, bacon, Provolone slice, cucumber and red onion. Top with tomato, sprouts, salt and pepper.
Spread the left over avocado mixture on the remaining 4 roll halves and place spread-side down on top of sandwich.
This menu is easy and delicious and perfect for a ladies luncheon. Ahhhhh…the month of LOVE. Yes, there are reminders and not so subtle hints everywhere we look.
And while we have no shortage of love or devotion for our spouses, there are those people in our lives that fill a special place.
I, for one, would be lost without the love, dedication, spirit, sarcasm, thoughtfulness and humor of my girlfriends. If you think about it, we have girlfriends wherever we turn.
Not every single one has to be a BFF. There is a certain camaraderie, understanding and sympathy from the ladies in our lives.
I love the Bloody Mary because there are no rules. Start with a base of tomato juice or Bloody Mary mix and vodka and layer in your creativity from there.
Colorado and Denver are known for a lot of things in the way of cuisine, especially good meat and spicy food. Bloody Mary — Denver Broncos Style.
Washington and Seattle are known for equally delicious food traditions with the focus falling on seafood. Serve a side of Sweet Chili dipping sauce with the mini shrimp corn dogs.
Whether you choose to theme your Bloody Mary bar or not, there are some basic Ingredients to include: I tried to get both of my kids to write resolutions for the new year.
I en VISION ed myself neatly writing down their respective resolutions during the three-hour drive, hoping they would motivate each other and find some new aspirations for Flash forward to the last Friday night of Christmas vacation.
When I came downstairs, ready to leave, both girls had on furry pajamas and were cozied up under their blankets watching a movie.
Their interest perked up a little bit when I explained what a Vision Board is. I explained there was no right or wrong to the process.
They simply needed to put aside those things that appealed to their passions and instincts without thinking too hard about it. I found black canvases at Aaron Brothers cheers to the 2-for-1 penny sale and when I got back from the basketball game, they were still on the couch cutting away with scraps strewn everywhere.
The girls happily worked for at least four hours on their boards. We embellised the border of the canvas with a few diamond specks and fresh rose petals for extra impact.
I used large pushpins to attach a thick burlap ribbon into the back of the canvas frame so they could hang their boards wherever they wanted. Apparently there IS a correct way to create a Vision Board and the method has proven effective in achieving goals and dreams that we each manifest internally I found this article on Oprah online but there are hundreds of articles and examples out there.
And rather than writing a list of resolutions that may just add to our daily pressure and checklists and failures, I prefer the easy roadmap style of this process.
I think of a Vision Board as a gentle daily reminder of where each of us wants to go — in our own time and at our own pace.
Be good to yourselves. What better way to celebrate the Golden Globe Awards than with cake and cocktails. We laughed as she remembered the Harvey Wallbanger era and how every hostess gift she received was a bottle of Galliano because she once mentioned that she liked it at a party.
The cake was devoured by my family it goes great with fresh berries for breakfast and the cocktail…well, that was taken care of too!
Harvey Wallbanger Cake Ingredients One package yellow cake mix Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice.
Mix batter until smooth and thick and pour into prepared pan. Bake at degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack.
Spoon glaze over cake while it is still warm. Spoon glaze over warm cake. I know you can relate! There is a solution to this overachiever mentality.
The roast goes into the oven and you do nothing but wait. Once the roast is ready, you will find it easy to slice and amazingly tender.
Serve the roast with your accompanying sides and Voila, a sophisticated and scrumptious holiday meal that will keep you relaxed and enjoying the evening with friends and relatives.
The smells, flavor and freshness of the herbs elevated the finished roast. Directions Mix all of the herbs together and add enough olive oil to make a paste.
Let sit for 15 to 20 minutes. Preheat oven to degrees. Rub the tenderloin with olive oil and sear for about a minute each on all sides.
Remove from the skillet and put directly into a roasting pan no rack needed. Spread the herb paste across the top of the filet roast.
Roast until it reaches an internal temperature of degrees a good meat thermometer is a must. I cooked this filet for about 45 minutes before it reached degrees.
The time can vary depending upon the size of the filet, altitude, etc. Remove from oven and cover roasting pan with foil or a lid. Let the filet rest for another 10 to 15 minutes.
It will continue to cook and should come out a perfect medium on the ends and medium rare toward the middle. No sauce is required but my personal favorite is a whipped horseradish with dill for a little extra kick and amazing flavor.
Depending on the size of your crowd, you may need an additional roast. You can leave your ornaments clear or you can spray paint the outside with the glitter spray paint.
While ornaments are drying, paint your shells. We painted some of our shells and left some shells in their natural color. Plug glue gun into power.
Being very careful with your glue gun, glue your shells onto your glass ornaments in the design of your liking.
Let the ornaments dry completely then replace the top of the ornaments. Tie a ribbon onto the top of the ornaments for hanging. She was visiting So.
On the flip side, I am here in beautiful Dana Point, California sipping coffee and reading. I told her to have the champagne ready so we can toast the occasion.
Christi and I wish you a memorable Thanksgiving filled with laughter, family, friends and good food. While they were working during the day, she and I explored the city.
It has a storied history dating back to Charles Dickens was a guest in Grant stayed at The Willard four times while in command of The Union forces in the s.
I could go on and on about this living treasure of American history that has been illuminated by luminaries for almost years.
The first day in town, we strolled down Pennsylvania Avenue hoping to sink into plush high back chairs and indulge in High Tea at Peacock Alley.
So we opted for the bar instead. We were a bit early and ran into the bartender, Jim. He provided suggestions for sightseeing, one of which was the original Post Office Pavilion.
The building is worth the visit as the Clock Tower boasts a stunning degree view of the city. Apparently, Donald Trump has acquired the building with plans to make it a grand hotel and city center for political events.
After a few hours touring the sights, I dragged my girlfriend back to the Round Robin Bar. Very early afternoon is fine for cocktails, right???? There were two other patrons in the bar which validated that we do NOT have a problem.
We talked to Jim a bit more and learned that he has been working at the Round Robin Bar for 27 years. Jim Hewes has been written up many times over the years and has a drink to represent each of our 44 presidents he put his own twist on the Blue Hawaiian to represent our current president.
Imagine the people, the political deals and the history that have graced the Mahagony Walls of that bar.
I figured it was a true classic made by the man who created it. He gave me the recipe which you will find below. Directions Add all ingredients to a shaker filled with ice.
Shake and pour into a martini glass. Garnish with a cherry, lemon peel and a lime wedge. If you visit Washington, D.
The magic is in the history and all who carry its torch — past, present and future. Last year they treated us to a homemade Oktoberfest dinner but October schedules this year were insane for everyone so we switched gears and rolled our tradition into November.
As my neighbor and I chatted in the street one evening, we talked about their native Michigan and a wonderful cooking school she and her husband attended several times.
The cooking school gained so much popularity that attendees can now only register for one class per year. When the Thanksgiving themed course came to their attention, there was only one spot available and the husband took it immediately.
My neighbor painted a mouth-watering picture of a golden turkey so divine we will be begging for the recipe. They have used that coveted cooking school recipe time and again.
And, the rest of the menu is apparently just as amazing. Needless to say, I will be starving myself all day tomorrow so I can indulge tomorrow night!
I am bringing the appetizer and this recipe came to mind. I found it a while back on The Whole Foods website and love it.
The recipe is simple to make but is sophisticated and looks so elegant on display. The Parmigiano Reggiano Crisps marry the salty and sweet in a flavorful crunchy bite.
Serve the crisps with a good bottle of Prosecco and you will have the ideal starter for any dinner party especially during the holidays.
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