Gilt Taste

Ok, maybe I've been living under a rock, but has anyone heard of Gilt Taste? I've been a member of Gilt for several years, but I recently discovered that they now have a food site. If you haven't checked out the site I highly recommend that you do so. To encourage you even more, I thought I would share some of my finds from a recent sale.

Vanilla Pancake Mix

I recently splurged on some of the above vanilla pancake mix. The mixes are seriously amazing and they were a great deal, which makes it even better.

Paella Kit

I'm going through a bit of a paella obsession right now, and had to fight the urge to buy the above kit. The kit, along with a bottle of Cava would make such a fun gift for the foodie in your life.

Pomegranate Drinking Vinegar

Lastly, I'm going to buy several of the above drinking vinegars above to use and to give as gifts. Who doesn't like a new (and easy) cocktail to add to their repetoir? I'm planning on adding gin and soda water to the pomegranate flavor.

Gilt Taste works just like the normal Gilt does. The sales are up for several days, and they're constantly having new ones. It's a great way to affordably try new and adventurous foods and cooking tools.

Moscow Mules

The husband and I are enjoying a weekend out of town, but I thought I would share with you a drink that we've been stirring up often over the last few days. Lately, the husband has been on what he calls a "Moscow Mule kick" and I couldn't be happier. We've had a tease of summer this weekend and Moscow Mules are light, refreshing, and the perfect drink to have when it's warm outside.

APA's Moscow Mule
1 part vodka (Grey Goose is our preference)
1 part Ginger Ale
1/8 tsp minced fresh ginger
lime juice to taste

Stir and serve over ice, and if you're luck enough to have one, a copper mug.

The below picture is from  Valley and Co. Lifestlye - I just love how they garnished their drinks with a sprig of fresh rosemary.

Cheers!

Product Love

Friday night is pizza night in our household. Usually by the time Friday rolls around the husband and I are to tired that the thought of going out has zero appeal. Thus, we turned Friday night into pizza, red wine, and movie night.

We've tried every pre-made pizza dough and pizza crust under the sun, and I've found that using Trader Joe's Wheat Pizza Crust and my Williams- Sonoma pizza stone are a home run combination. The pizza dough is so easy to roll out, and cooking it on the pizza on the stone results in a thin, crispy crust that I look forward to every week.

All images via Williams- Sonoma

Our favorite combination for a topping is pepperoni, mozzarealla, parmesean, and basil. For more variety, try splitting up the dough and making mini-pizzas with fun toppings.

Happy Friday!

Add a Little Love to Your Day

Happy Valentine's Day! Here are a few of my favorite pins via Pinterest to add a little last minute inspiration to your day.

Heart Cupcakes

Key to Your Heart Cupcakes

Centerpiece Inspiration via LuxeFinds

Neapolitan Heart Cookies

Cupid's Arrow Cupcake Toppers

Strawberry Vodka Spritzers

Raspberry Macaron Cakes

Wine Bottle Gift Tags

Ok, the pug has nothing to do with food, but isn't he a cutie?

Enjoy spending some much deserved time with your loved ones today!

Fat Tuesday Dinner

I hope you've enjoyed my series on Mari Gras. Today marks my final post (until next year!) about this special holiday because today is what is known as Fat Tuesday, which, marks the final day in the carnival season. Best of all, the traditional meal to serve for dinner on Fat Tuesday is (drumroll, please) pancakes! How can you not love a holiday that demands breakfast for dinner?

I wish I could tell you that every time I make pancakes that I make my own mix. But, although it's not complicated, I have to say I simply don't have the time nor the patience to do so. It also gives me an excuse to use my all time, hands down, favorite pancake mix on the planet.

William Sonoma's Flappin' Jack Pancake Mix

Williams-Somoma's Flappin' Jack Pancake Mix is out of this world delicious. I won't deny that it's more expensive than many other brands, but for a special occasion, it's worth splurging and giving it a try. I promise you won't be disappointed. Use it for a Fat Tuesday dinner or for a cozy Saturday morning breakfast at home.

Check out the blog tomorrow for some last minute Valentine's Day menus that will be sure to impress your Valentine.

AMA's Shrimp Etouffee

I love shrimp. I love garlic. I love wine. So, if you glance at the below recipe you can probably see why it's obvious that absolutely adore shrimp etouffee. It makes very generous portions, so when I make it for just the husband and  myself I divide up the leftovers into individual servings and freeze them in freezer bags. It makes a for future quick and delicious meals on weeknights.

When serving this dish, I recommend putting it over white rice, prepared according to the box for however many servings you need, along with a crisp green salad and warm french bread.

AMA's Shrimp Etouffee
Serves: 6 to 8

3 lbs peeled and deveined, large shrimp
1 1/2 large yellow onions, finely chopped
1 medium green bell pepper, finely chopped
3 stalks celery, diced
6 green onions, diced
5 cloves garlic, minced
3 tbsp. flour
3 tbsp. canola oil
1/4 tsp. dried thyme
1/4 cup chopped parsley
2 bay leaves
1 1/4 cups dry white wine
1/2 of a 10.75 oz can cream of chicken soup
Tony's Creole seasoning, cayenne, salt, and pepper to taste

Spray a large nonstick pan with cooking spray. Heat over medium and add yellow onions, green onions, bell pepper, and celery. Saute until vegetables have softened and are glistening. Add in flour and oil and cook for ten additional minutes, stirring often,

Add garlic, thyme, bay leaf, salt, and pepper to pan. Then, add 1/4 white wine and stir to combine.

Add shrimp to pan along with Tony's seasoning and cayenne (if desired). Add remainder of wine and one cup of water. Bring to a simmer and cook until shrimp have turned pink and sauce has thickened slightly. Stir in parsley and add in 1/2 can cream of chicken soup.  Add salt or pepper, if necessary.

Remove bay leaves and serve over rice.

AMA's Jambalaya

My first introduction to New Orleans cuisine was my husband's jambalaya. When we first met, he had me convinced that he made his own jambalaya from scratch. I later learned that he was using a Zatarain's mix with a ton of Crystal hot sauce added to it. Fast forward five years and several pots of jambalaya later and I honestly still think that Zatarain's makes a fabulous batch of jambalaya. But, if you have the time, few things can beat making jambalaya from scratch. It's of course great to have during Mardi Gras, but it's also perfect for football tailgates or anytime you're cooking for a crowd (it makes a ton of food).

Making jambalaya is overall a super easy dish to make. However, it does entail a ton of prep in the area of chopping. If you're pinched on time, I recommend buying pre-chopped onions and celery, if your local grocery store has it. Also, it's easiest to do all of the chopping for the dish before you start cooking (which can also be done ahead of time).

Jambalaya is a simple recipe, so when buying your ingredients, it's important to get the best quality that your budget can afford. My favorite thing about this dish is that it tastes great when you make it, but is even better the next day, which makes it perfect for entertaining. Simply reheat it in a large pot (or the microwave) before serving (if it's dry you can add a splash or two of chicken broth). 

AMA's Jambalaya

Serves: 6 

6 tablespoons salted butter

1/2 cup chopped green onions (white and green parts)

1 cup chopped yellow onions

2 large green bell peppers, diced

2 jalapenos, diced with seeds removed

1 head of minced garlic

1/2 cup chopped parsley

4 large boneless skinless chicken breasts

1 lb andouille sausage*

1 6oz can tomato paste

2-4 cups chicken broth

Tony's Cajun Seasoning (or salt)

cayenne pepper

2 bay leaves

2 1/2 cups long-grain rice (Uncle Ben's is best)

Hot sauce

Fill large pot with water and season with lots of Tony's. Bring to a boil. While water is boiling, cut chicken into large pieces. Add chicken to boiling water and cook for eight minutes (chicken will be slightly undercooked). Drain chicken in a colander  and allow it to cool slightly before handling. Then, gently shred with hands or forks.

Melt the butter in a large heavy pot over medium heat. Add in green onions, yellow onions, green bell peppers, jalapenos, and garlic. Stir until soft and glistening, about 10 minutes. Add in the chicken and sausage and stir gently to combine. Stir in tomato paste and 2 cups of chicken broth. Season to taste with Tony's and cayenne. Add the  bay leaves, rice, and 2 more cups chicken broth. Cover and reduce the heat to meduum. Cook until the rice is tender and the liquid is absorbed, about 30 minutes. 

Remove the bay leaves and adjust seasoning, if needed. Stir in parsley. Serve with hot sauce. 

*If you can't find andouille in your local store, you can use kielbasa

Happy Mardi Gras!

While I don't hail from New Orleans, my adorable husband does. So, when we got married I decided to start some Mardi Gras traditions of our own. Each year I cook up some of our Mardi Gras favorites to share with friends and family. On the menu this year? A delicious (and healthier) version of shrimp etouffe and shrimp and sausage jambalaya. Let's face it, if you're trying to watch your carbs, Mari Gras might not be the holiday for you, but, on the other hand, why not indulge? It only comes once a year!

I'll be posting some favorite Mardi Gras recipes on the blog the next few days, but to get in the spirit, I'd like to share some of my Mardi Gras essentials!

You can't have a Mardi Gras celebration without King Cake! 

First on the list: King Cake! I first tried this yummy treat when my husband and I were dating and I flew into New Orleans for Mardi Gras. If you've never had it, I can only describe it as cinnamon roll cake (and even that doesn't do it justice!). You can order about a million varieties, but my favorite is the "traditional style". Inside each cake is a small plastic baby. According to tradition, whoever gets the piece of cake with the baby has to buy the next king cake. Our favorite is from Haydel's Bakery, but Gambino's also has a delicious one. Tip: king cake is absolutely delicious in the morning with coffee.

Abita strawberry beer is the perfect drink to go with all of the spicy Mardi Gras food

Abita beer is available all year long, but their strawberry blend is only available around Mardi Gras time. It's tough to find in Los Angeles,  but we've been able to find it at Bevmo! If you can't find strawberry, the Purple Haze variety is yummy as well.

Lastly, you can't make great New Orleans food without a dash of Tony Chachere's. It used to be touch to find, but I've found that most major supermarkets carry it.

Laissez le bon temps rouler!

Chocolate...Need I say More?

I have a slight obsession with Nutella. When I go grocery shopping I literally have to stop myself from buying it because I will seriously eat the whole container within days of purchase and, to top it all off, I will find anything and everything to eat with it.

However, I feel that birthdays give me a valid reason to incorporate a little Nutella into my life. So, when I recently had to make a birthday cake for a loved one, I searched like a mad woman  stumbled upon an amazing recipe by Nigella Lawson for a flourless chocolate Nutella cake. Nigella's recipe is written using metric measurements, but I was lucky enough to find an adaptation via The Painted Peach blog. I topped mine off with raspberries and the recommended toasted hazelnuts, but I think that quartered strawberries would be really yummy, too!

Enjoy!

Nutella Cake with Chocolate Hazelnut Ganache

Adapted from Nigella Lawson via The Painted Peach

Cake:
6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened
1 13-ounce container Nutellla
1 tablespoon rum
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and
cooled

Ganache:
4 ounces whole hazelnuts
1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)
1 tablespoon rum
4 ounces semi-sweet chocolate
whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add
the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.

Preheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal),

Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.

Chop chocolate, and add to sauce pan with half and half and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.

Birthday Season

It's officially "Birthday Season" in my home.  I have 5 family birthdays to celebrate (including the Husband) in a 6 week time span. That makes for a lot of birthday shopping in a very short amount of time. It also forces me to get a little creative; four out of the five people celebrating birthdays will be at each others birthday celebration and, I want to make sure that each has their own unique gift.

Thus, I squealed with delight when while reading the most recent edition of Everyday with Rachael Ray, I came across a feature about Serenade Chocolatier. Their chocolate creations are literally works of art and one of my favorites is this beauty:

 The cakes are from their Piñata Cakes  collection and they are absolutely divine. The recipient gets a "chocolate cake" along with a mallet. They then get to use the mallet to break through the decadent chocolate shell to find that the cake is filled with a plethora of goodies. It's the perfect (and delicious) gift for the person who has everything!

Images via Seranade Chocolatier

Black Bean Quesadillas

I'm always on the quest to find vegetarian recipes that will satisfy both myself and my meat-and-potato-loving husband (neither of us are vegetarian). I believe that eating meatless several times a week for non-vegetarians has a multitude of health benefits, and when planned correctly, can save money, too! This recipe satisfies both criteria- it's a tasty recipe that is easy on the wallet.

So, is there anything that can make this recipe even better? Why yes, there is. It takes about five minutes to prep and about 10 minutes in the oven- woo hoo!

I originally found the idea recipe on Real Simple Magazine's website, but made some adjustments to it. Also, I've used both store bought salsa as well as this homemade recipe that I found via Pinterest- it's delicious both ways!

This recipe also gets better the longer the bean and corn mixture sits. I often make it the night before we're having it which lets the flavors come together overnight.

fresh avocado and salsa are my favorite ways to finish this dish

Black Bean Quesadillas

Adapted from Real Simple Magazine

1 15.5 oz can black beans, drained

1 11 oz, drained

3/4 c salsa, drained
3 tbsp. adobo sauce

1 tsp freshly squeezed lime juice

1/2 tsp. ground cumin

1 1/2 c shredded Monterey Jack cheese (Mexican Cheese blends work well, too)

8 flour tortillas    

Cooking spray (optional)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Lightly spray tortillas with cooking spray (this helps make them get slightly crunchy and crusty while cooking). 

Drain and rinse black beans. Transfer to a paper towel to remove any excess moisture. Repeat with corn. Combine black beans, corn, salsa, lime juice, and cumin in a bowl. Stir gently to combine.

Place four tortillas on baking sheet and divide the cheese among them. Using a slotted spoon, top each tortilla with the bean and corn mixture; top with the remaining tortillas. 

Bake in the oven for 7-10 minutes until the cheese is melted. Flip halfway through cooking time to allow the tortillas to crisp up. 

Garnish with additional salsa, sour cream, chopped cilantro, or red onion. 

Note: If you'd prefer to not have a vegetarian dish, you can add in chicken, beef, pork, or shrimp- any of the above leftovers work beautifully in this dish. Also, when you buy a can of chipotles in adobo sauce it keeps in the refrigerator for a very long time. 

All I Want...

I'm a fan of Jenny Steffens Hobick. Ok, I'm a big fan. Her lifestyle trips, recipes, and home decor tips are to die for. In the past few months that I've been following her blog I've become infatuated with the idea of getting a pasta machine. She's constantly making the most amazing pasta dishes with the help of her handy dandy pasta machine. However, what really pushed me in more recent weeks to seriously consider purchasing one was this recipe from her blog. I mean, homemade pasta is always to die for, and she makes it look so easy.

Santa didn't bring me one this year, so I think I'm going to start saving my pennies.

(Image via Williams Sonoma)

What is your kitchen must have for 2012?

Bring On 2012!

I've been absent for a while. Ok, a long time. Between moving and starting a new job, things got a little crazy, ya know?

Anyways, winter is here, and so is my one of my favorite months- January! January is a month that brings new beginnings; hence my rededication to blogging (I may also be biased because it may or may not be my birthday month!).

Things have been unseasonably warm since the start of 2012, but are starting to take a turn for the cooler and I decided to cook up one of my favorite cold weather dishes (it's actually great anytime of year, though!). I like to serve it with rice and green beans, but you can serve pretty much anything with it. It's a great recipe to cook for a date night, and it also freezes well (and it's budget friendly!!).

It's adapted from one of my favorite blogs, This Week for Dinner. I've made a few changes to the recipe, so if you'd like to check out the original, click here.

Orange Chicken
2 boneless skinless chicken breasts, cubed and trimmed of any fat
1/2 cup flour
1/2 teaspoon salt
1/ teaspoon pepper
3 tablespoons butter (don't leave this out!)

Sauce:
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
4 green onions, thinly sliced
1 1/2 cups orange juice
11 ounce can Mandarin Oranges, with juice
1/2 teaspoons nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)

Preparation:
Combine flour, salt, and pepper in a zipper top plastic bag. Add cut up chicken to bag. Shake bag until chicken is thoroughly coated.

Melt butter in a large skillet over medium heat. In small batches (about 8 pieces of chicken), brown chicken on each side. Remove from pan and add next batch.

In a medium bowl, combine all ingredients for sauce. Whisk well. Add to pan with all of the chicken, scraping up browned bits from the bottom of the skillet. Bring ingredients to a simmer and cover. Cook for 20 minutes, or until chicken is thoroughly cooked.

Add in mandarin oranges with juices. Tip lid slightly, and cook for 15 minutes, or until sauce has thickened.

Serve and enjoy.

Wild Mushroom and Pesto Pizza

Lately I've been trying to incorporate more vegetables into my diet. While I'm not a vegetarian, I've definitely felt better, slept better, and noticed my clothes fit better.
This is one of my new favorites- I'll definitely be incorporating it into my usual meal routine.

Wild Mushroom and Pesto Pizza
Adapted from this recipe
Serves: 4  Cook Time: 30 minutes

1 12" store bought pre-made pizza crust (I used Bobili thin crust)
2 cloves minced garlic
1 Tbsp. olive oil
3/4 lb. sliced cremini mushrooms
2 ounces sliced portobello mushrooms
1 cup homemade or store bought pesto sauce
1/3 cup shredded parmesan cheese

1. Preheat oven to 450 degrees.

2. Mince garlic. Heat olive oil in a skillet and add garlic. (Garlic burns really fast, so make sure to watch it and stir often!)

(I'm working on my kitchen photography.)

3. Add sliced cremini and portobello mushrooms to the pan. Season with salt and pepper. If you want to spice things up, you can also add 1/2 tsp. red pepper flakes. Cook until mushrooms reduced down and brown lightly. 

(Your mushrooms will go from this...)

(To this...)

 4. Spread pesto on pizza. Make sure to leave a rim for the crust.

5. Using a slotted spoon, place mushrooms on top of the pesto mixture and spread evenly. 

6. Cook for 8 minutes. Then, remove pizza from oven and sprinkle on parmesan. Place in oven for 2-3 more minutes, or until cheese melts. 

7. Remove from oven and sprinkle with basil. Enjoy!

Lately...

I've been MIA from the blogging world for a few weeks now due to a cross country move. Don't worry though, I've still been cooking.

I made theses lovelies last Saturday morning, and they were a hit!

(They were easy to dress up for entertaining by using cute muffin cups)

(Delicious eggy, cheesy, goodness)

I call them Omelette Cups. Not only are they super yummy, but they're easy to make and they freeze well for a quick breakfast on the run during the week. I dubbed them Omelette Cups because not only can you more or less put any of your favorite omelette fillings in them, but you they're wrapped up in a biscuit.

Omelette Cups
Serves: 8  Cook Time: 30 minutes

1 can Pillsbury Grands Reduced Fat Biscuits
4 eggs, scrambled as you would normally scramble them
1/2 cup shredded cheddar cheese
1/2 cup diced deli ham (or canadian bacon)
5 stalks asparagus, diced with tips removed (or you could use green onions)

1. Preheat oven according to temperature on biscuit container. Put muffin liners in a muffin tin and spray with cooking spray.

2. Scramble eggs (slightly undercook them so they're a little creamy- they will cook more in the oven). Remove them from a pan and allow them to cool slightly in a bowl while you prepare the rest of the ingredients.

3. Using a rolling pin, roll out each biscuit.

4. Dice asparagus and ham. Add to the scrambled eggs. If you have not already seasoned the eggs, season with salt and pepper. Mix gently.

5. Using a spoon, place mixture into the center of each rolled out biscuits.

6. Fold up the biscuit around the egg mixture (like you would a pouch) and twist at the top. Place each biscuit into the muffin tin.

7. Bake according to biscuit package directions (My package said 17 minutes, but I cooked them for 25 so the tops of the biscuits would cook all the way through and brown up more).

Tuesday Kitchen Tip

Kitchen Tip #1

Many of my friends, especially those right out of college, get very intimidated at the thought of entertaining friends, yet alone cooking for a date. They get frazzled in the kitchen, pile up a mountain of dishes, and never end up actually getting to spend time with their loved ones.

It sounds so simple, but my number one kitchen tip is: clean up as you cook.

It's so easy to get caught up with preparing a recipe, but if you learn to change your habits, and clean up as you cook, you not only enjoy entertaining, but you'll enjoy cooking more!

So, next time you're in the kitchen, take mini breaks as you cook to rinse off dishes, pans, measuring cups, etc. that you're done with and throw them in the dishwasher.

Bruchitini

This past weekend I made good use of these tomatoes brought to me from my aunt and uncle's garden. It's a cross between a traditional tomato bruschetta, and a yummy crostini- hence, Bruchtini (aren't I clever?).

I've been craving bruschetta for weeks now, but somehow, I always end up being disappointed with bruschetta. Whether it's a recipe I've made at home or ordered in a restaurant, it's either not flavorful, has mealy tomatoes, or falls all over the front of me while I'm trying to eat it. Thus, I decided to roast the tomatoes instead of serving fresh ones which changes their texture and makes them more conducive to staying on the bread. Also, the great thing about roasting tomatoes is that even if you don't have a perfectly ripe one, the freshness and flavor magically appears during the roasting process (even the mealy ones you find at the market!).

Roasted Tomato Bruchtini
Makes: 10 bruchitini

5 medium vine ripened tomatoes
4 cloves garlic
6 oz chopped mozzarella
1/2 french baguette (sliced into 10 slices on an angle)
2 Tbsp good quality olive oil (such as Lucini)
2 Tbsp chopped fresh basil
1 Tsp. crushed red pepper flakes (the flavor will intensify while roasting)
Salt and freshly cracked pepper to taste

1. Preheat oven to 325. Line a jelly roll pan with aluminum foil.

2. Wash and roughly chop tomatoes. Place in a medium size bowl. Coarsely chop the garlic and add it with the olive oil to the tomatoes. Then, gently stir in the crushed pepper flakes, salt, and pepper.

3. Spread tomato mixture onto to foil lined jelly roll pan. If you do not have a jelly roll pan, make sure to use a pan (not a baking sheet) with sides because the tomatoes will release juices as they cook.

4. Roast tomatoes for 30-40 minutes. Remove from oven and scoop into a colander/strainer and allow excess juices to drain. Allow mixture to drain until it has reached room temperature.

5. While the tomatoes drain, cut the baguette on an angle and toast until lightly brown. Wash and chop the basil. Chop mozzarella.

6. After the tomatoes have reached room temperature, scoop 2 Tbsp. onto each baguette slice. Then, top with a few pieces of chopped mozzarella. Sprinkle with basil.

Enjoy!

The great thing about the above recipe is that it not only is an easy and delicious summer recipe, but it also allows for adjustment. If you'd like to use less garlic, reduce the garlic cloves. Or, if you'd prefer to add more mozzarella or basil, you can adjust that as well. 

Tomato Lovin'

My aunt and uncle, who I am fortunate to live near, have an abundant tomato crop this season, and were generous enough to share some of the fruits of their labor with me the other day:

I'm posting up at home due to carmageddon this weekend, so I've decided it's a great time to try some new recipes.

Make sure to check back Monday for a fresh, delicious, and easy recipe that I can't wait to share!

Friday Lust

Friday to me is the perfect day to discuss the fun gadgets that I'm lusting after for my kitchen. Today is an absolutely gorgeous day in LA, and I can't think of anything better to accompany it than fresh ice cream. I'm sans ice cream maker right now, but I can't think of anything I'd rather have in my kitchen right now than this lovely from Williams-Sonoma:

I think that as a home cook, it can be very easy to go overboard on kitchen gadgets. I've found that unless you are very savvy in selecting them, your kitchen can start looking pretty junky and after a while you have things falling out of cupboards onto you (I speak from experience on this one). 

What has me convinced on this one however, is not only is it supposed to be a phenomenal ice cream maker, but if you purchase it now, you not only get a to die for discount, but you also get a $25 gift certificate to Williams-Sonoma.

Also, I got a homegrown kumquat delivery from a family member last night, which is adding to my ice cream maker temptation:

(The fun jar my kumquats are in used to be what they sold jam in the 1960's in- love it!)

I'm thinking I may give in and run to Williams-Sonoma this weekend and make some kumquat ice cream this weekend. Y-U-M!

Oh, Martha!

Have you ever had the experience of putting on a coat or a pair of pants and finding money in the pocket? Well, I kind of get that same feeling when I go through my cookbook collection and find a book with amazing recipes that I forgot I had. I'm in the process of moving, and last week, while going through cookbooks, I stumbled upon this long lost gem:

I seriously heart Martha (and wish I had her crafting skills), but in the past, we've had some differences in taste when it comes to cooking. I was skeptical to give our relationship another try, but let me tell you, I'm glad I did. I've been in a "salad rut" for months, and this book was the first step in digging myself out of it. Behold, my new love:

Cantaloupe and Bocconcini Salad with Mint
Adapted from Everyday Food: Great Food Fast by Martha Stewart

Serves: 4 appetizer salad portions  Prep: 15 minutes

1 ripe cantaloupe
8 ounces bocconcini (mini mozzarella balls) or  2 cups of fresh mozzarella cut into uneven cubes, drained of any excess liquid
4 slices of prosciutto
1 lemon (sliced in half)
3 Tbsp chopped fresh basil leaves
3 Tbsp torn mint leaves, saving extra mint for garnish

1. Cut the cantaloupe in half and scoop out the seeds using a spoon. Then, scoop the cantaloupe into 1-inch balls with a melon baller. If you do not have a melon baller, simply cut the melon into bite sized chunks.

2. In a large bowl, gently combine the cantaloupe, bocconcini, prosciutto, 1/2 of a lemons worth of juice, basil, salt, and pepper to taste.  (Tip: As mentioned, make sure, especially if you bought bocconcini, that you drain it of any excess liquid before putting it in the salad. Otherwise you'll have a runny salad. Also some bocconcini are lager that others, so if you buy the larger ones that aren't quite "bite sized", just cut them in half before putting them in the salad.)

3. Portion salad onto plates. Sprinkle each salad with 1/2 tsp. torn mint leaves (a little mint goes a long way).

4. Garnish the salad with extra un-torn mint leaves. Cut the unused half of your lemon into wedges and use as a garnish as well.

When you finish, you end up with something looking like this:

(I would have taken a picture of my variation, but I didn't think of it until I was looking at an empty plate)

This recipe is not only a delicious salad, but it's a great way to take advantage of produce that is in season. And, as always, an added bonus is that when produce is in season it's often less expensive and tastes better. 

So, pour yourself an extra large glass of chilled white wine and enjoy your impressive salad by eating alfresco or sitting in front of your AC unit- it's hot, ok?