It's always great to receive recognition for hard work! And, when that recognition comes in the form of a six-page spread in local, 425 Magazine, it's even better!
Tapenades is featured in the current edition, on newsstands (but not yet online, as of this post time) now! If you're looking to impress your friends with a "slightly" effortless, French holiday brunch menu, flip immediately to page 46 in the magazine for tips and recipes. Want a sneak peak to whet your appetite???
The Menu
* Chocolate Chaud (Hot Cocoa) with Homemade Candy Cane Marshmallows
* Savory Sundried Tomato and Chevre Pan Perdu
* Crispy Sweetened Provencal Bacon
* Warm Spiced Pear Crisp with Granola Topping
* Cafe au Lait
Bon Appetit!
For only my dearest friends on Facebook: Feel free to email me with your holiday entertaining questions.
Friday, October 29, 2010
Tuesday, October 26, 2010
Just Broccoli
I would actually argue that broccoli is never "just broccoli." It's a blank canvas. Delicious with Chinese brown sauce and rice. Delectable with roasted garlic and dressed with a heavy hand of Italian red sauce. Fantastic in pasta salads. And for those who have yet to experience "Blasted" Broccoli -- ridiculously addictive with crispy garlic and spicy pepper flakes.
I'm not sure that this recipe has quite reached the Internet culinary cult classic status, like the NY Times Chocolate Chip Cookie recipe, but it's definitely made strides. The Black Bottle in Belltown is supposedly the originator of this recipe. Many thanks to them!
Served as an appetizer with some crusty bread and a chunk of nutty Parmesan - DELICIOUS! Complimented by another culinary cult classic - The Zuni Cafe Roasted Chicken and Bread Salad - DROP DEAD AMAZING! Stabbed with a fork and eaten alone - MOUTH WATERING!
Have I tempted you yet? You must try it!
Blasted Broccoli
adapted from Black Bottle and presented in Bon Appetit
1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper
Sqeeze of lemon
Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper and squeeze with some lemon. Serve immediately.
I'm not sure that this recipe has quite reached the Internet culinary cult classic status, like the NY Times Chocolate Chip Cookie recipe, but it's definitely made strides. The Black Bottle in Belltown is supposedly the originator of this recipe. Many thanks to them!
Served as an appetizer with some crusty bread and a chunk of nutty Parmesan - DELICIOUS! Complimented by another culinary cult classic - The Zuni Cafe Roasted Chicken and Bread Salad - DROP DEAD AMAZING! Stabbed with a fork and eaten alone - MOUTH WATERING!
Have I tempted you yet? You must try it!
Blasted Broccoli
adapted from Black Bottle and presented in Bon Appetit
1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper
Sqeeze of lemon
Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper and squeeze with some lemon. Serve immediately.
Monday, October 18, 2010
My Crush
I have a slight crush on Ina Garten (you know, the Barefoot Contessa). It somewhat verges on obsession. I think I've seen every episode on the Food Network and have most of her cookbooks. In fact, before starting Tapenades, I wanted to open a gourmet-to-go shop (similar to Barefoot Contessa in the Hamptons) and even wrote a letter to Mrs. Garten, asking a few key questions about her experiences. I never received a note back, but I still love her!
I could go on and on about Ina Garten, but rather than doing so, let me just share one of her many gems. There are many recipes that I make once. Some I even make twice. Few make it much past three. Ina Garten's PB&J Bar recipe happens to be in a category of its own -- the "go-to-amazingly-addictively-fantastic-need-a-quick-cookie-bar" category.
If you dare make this, make sure you're wearing expandable pants, because the dough is so DARN delicious and barely makes it out the mixing bowl and into the pan.
Peanut Butter and Jelly Bars
adapted from Ina Garten
1 stick of butter
3/4 cup sugar
1 egg, room temperature
1 teaspoon vanilla
1 cup peanut butter
1 1/2 cups flour
1 teaspoon baking powder
dash of salt
10 ounces favorite jam
Preheat the oven to 350 degrees F.
Grease a 9 by 9 pyrex/cake pan. Grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
Sift together the flour, baking powder, and salt into a bowl. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 30 minutes, until golden brown. Cool and cut into squares.
Not that you even need a photo to entice you to make these -- I just took a batch out the oven and they're slightly too hot to cut. Before I take a fork to the entire batch, I'll take a photo and post.
Two bars and a bit later......
I could go on and on about Ina Garten, but rather than doing so, let me just share one of her many gems. There are many recipes that I make once. Some I even make twice. Few make it much past three. Ina Garten's PB&J Bar recipe happens to be in a category of its own -- the "go-to-amazingly-addictively-fantastic-need-a-quick-cookie-bar" category.
If you dare make this, make sure you're wearing expandable pants, because the dough is so DARN delicious and barely makes it out the mixing bowl and into the pan.
Peanut Butter and Jelly Bars
adapted from Ina Garten
1 stick of butter
3/4 cup sugar
1 egg, room temperature
1 teaspoon vanilla
1 cup peanut butter
1 1/2 cups flour
1 teaspoon baking powder
dash of salt
10 ounces favorite jam
Preheat the oven to 350 degrees F.
Grease a 9 by 9 pyrex/cake pan. Grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
Sift together the flour, baking powder, and salt into a bowl. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 30 minutes, until golden brown. Cool and cut into squares.
Not that you even need a photo to entice you to make these -- I just took a batch out the oven and they're slightly too hot to cut. Before I take a fork to the entire batch, I'll take a photo and post.
Two bars and a bit later......
Sunday, October 17, 2010
I'm Back -- Tastier than Ever!
In December 2009, we tore down our house and were uprooted to a small condo for 10 months -- during which time, our new home, with a super fantastic kitchen, was being constructed. I mentally took a break from catering and paid focus to the design of our home.
September 24, 2010, the day we moved back into our home, marked a new adventure for my family and subsequently my culinary career. I can no longer complain about working in cramped quarters, or doing the morning kitchen "dance" with my husband as we prepare our children for the day. You know the "moves" I'm referring to -- he sides step to the toaster while barely surviving a near messy disaster as you spin to plate your childrens' breakfast.
So....to those who have supported me the past several years in my culinary endeavors -- THANK YOU! And to those who have yet to experience what Tapenades has to offer -- I look forward to sharing my passion with you! To all of the above -- YOU AIN'T SEE NOTHING YET!
September 24, 2010, the day we moved back into our home, marked a new adventure for my family and subsequently my culinary career. I can no longer complain about working in cramped quarters, or doing the morning kitchen "dance" with my husband as we prepare our children for the day. You know the "moves" I'm referring to -- he sides step to the toaster while barely surviving a near messy disaster as you spin to plate your childrens' breakfast.
So....to those who have supported me the past several years in my culinary endeavors -- THANK YOU! And to those who have yet to experience what Tapenades has to offer -- I look forward to sharing my passion with you! To all of the above -- YOU AIN'T SEE NOTHING YET!
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