Let’s call it The Fully Loaded. The potpies to beat all pot pies. A potpie that is more then, gravy gravy gravy carrot…pea…gravy gravy gravy. I loaded this thing with vegetables and just enough gravy hold everything together. It’s all put together by a light and buttery wholewheat crust. Speaking of crusts, before you go all “that crust looks like crap” on me, have you ever made a wholewheat pie crust?! It’s hard, it will not stay together to save your life. But you know, you can piece it together and make it looks halfway decent.
And don’t feel confined to use the meat or veggies I used. These were just the ones I had on hand. Chicken of course would be great, as well as carrots, sweet potatoes, or anything else you have on hand. I’ll bet you could even use leftover cooked veggies from this week’s dinners.
What’s with scones? They’re freaking amazing, and addicting, and sometimes you just want a scone. I love this scone recipe, this is my standard when it comes to baking scones. I changed them up a little, added a little glaze, made them fancy. They’re so flaky, and flavorful. Butter flavor. And lemon flavor. And cranberry flavor. Nothing like those not-worth-the-claories scones you get at a coffee shop or grocery store.
Obviously this dessert was a joy to photograph. I couldn’t stop taking shots of this beaut. Secondly, I am now obsessed with spiced chocolate.
Third and finally, is this my Valentines Day post? I don’t know, I am not a celebrit of the holiday. I still paint my nils black, and go out to a movie solo –and I like it like that. Will I be posting a fluffy pink dessert with a recommendation of serving it with red wine and gazing into the eyes of your significant other on Thursday? Yeah, probably not. Please. Eat chocolate. And be merry, grab a fork and eat this happily alone.
Also some past pear recipes: swaddled pears, pear and blue cheese salad , pear and hazelnut flatbread.
I’ve been into cake. What a thing to be into. Thank God for cake. The dense crumb offered by a simple cake is sometime more satisfying then a complex French dessert. This was inspired by a coffee shop that was recently found to be walking distance to where I live. They serve a over almond extract infused crumble cake. But even in it’s impurities its so satisfying. I came up with this lemon bunt version, mostly because I needed to use some lemons, and I never use my bunt pan. Careful with this, bake it until you think it’s on the verge of burning. It’s so thick and dense it takes a while to cook though.
I don’t post many salads, if you’ve been reading here a while, you know that. Normally I feel that salads aren’t deserving of a recipe. But this I need to share with you. It gives a wink to the gloomy time of year, but is shinning on the possibilities of the coming seasons. It’s light and refreshing, something that is hard to come by these January days.
I am so excited about todays giveaway. My dear friends hand makes this beautiful jewelry, another one of those products that pictures never do it justice. She designed this necklace after my logo/header. I am totally in love with the result. And one very lucky reader gets to have this handmade copper necklace.
Thank you so much to Especially Eli for designing and making this. You are very talented. Now you all had better enter, because this is a very awesome giveaway.
Visit Especially Eli and leave a comment below to enter! A winner will be chosen at random, Thursday, Jan 9th at 5:00PM Pacific time.
The winner will receive this necklace, courtesy of Especially Eli.
(Me trying to be awesome and show you the necklace. And failing. Really Madey, a bathroom mirror pic? Really?)
Honestly, this place is like the royalty of chocolate shops in Zurich. And it’s so expensive. I could only afford two truffles and a couple of dark chocolate bars to bring back to friends in the states. My sister and I had every intention of eating lunch in the Sprüngli cafe, but after looking over the menu, it was decided it was just too pricy. I’m sure the cafe is wonderful, but if your working on a little bit of a budget, just grab the best truffle you will ever have from the chocolate chop at Sprüngli.
Last week I attended Macy’s Culinary Council cooking demonstration with Tom Douglas and Nancy Silverton. In the middle of hustling Washington Square Mall, a small crowd watched as these two amazing chefs taught us how to deal with holiday entertaining. Both chefs cooked, and I starred in awe of the grace they had in the kitchen, and flavor complexes they came up with for their dishes.
We were all completely spoiled, besides being in complete raptures over watching the chefs work, everyone in attendance was treated to a sample of the dishes Nancy and Tom created. Everything, and I mean everything I put into my mouth was a symphony of complex flavors.
Seeing these amazing chefs work was a honor. It was so fun to watch the shoppers go by and look and wonder. Some recognized who was cooking, I heared one of the shoppers say as they walked by, “That’s Tom Douglas! He makes our rubs!”. (Incase you didn’t know Tom has a great line of spices and rubs.)
There is one pinnacle rule when it comes to framing and cropping an image. If you have ever taken an art class then you have probably heard of the rule of thirds. This is a method used for centuries to draw your eye to the subject of your image (or painting). My favorite thing to do with the rule of thirds is to break it. However, I do more often then not, apply the rule of thirds to the pictures I take. And I urge you to use and practice this rule before ever attempting to break it. I shot everything on the thirds for years to make sure I had the basics down. You have to know the rules before you can break them
Is everyone feeling sentimental yet? Is the Christmas music and glittering lights making your heart melt a little because of the sentimentality? I know you are, so don’t even try to lie to me. Christmas does that to people, it’s the one time of year where I fell 12 again. We have the tree up, and of course the holiday music blasting 24-7. These are so simple to make, and an explosion of complex flavors. It literally takes a matter of minutes to make a few of these little medallions as I like to call them. I used a semi sweet chocolate, though dark, or even milk chocolate would be fine here. Continue reading