This is on my wishlist and, while I'm looking at it fondly, I'm still trying to justify the cost of an immersion blender when I already have one. Now if I made more things that required the use of one, I might be able to tell my inner PF demon to back off, but for now I'll keep fondling whenever I see it and, perhaps, one day it will be on the counter and not in a cabinet like many of my gadgets.
Any ideas how a gal can justify forgoing a new pair of stilettos for this beauty?
As y'all know the premiere of The Next Food Network Star is coming up fast and furious (and that song in the constantly played commercial appeals to my inner dance diva). However, after last year's controversy with JAGGate and then Amy Finley, the winner of TNFNS leaving the network, I was wondering the nagging question: "To Watch Or Not To Watch".
Food Network Addict did a GREAT review of the show which piqued my curiosity so yes, I will tune in. Plus, not only is Flay involved but Morimoto too? Mr. Tivo will be set.
Will you be tuning in?
Boy do I wish I had a Sur La Table around these parts like the one I visit in NJ with their full teaching kitchen, but I have to be sated with taking technique classes/demonstrations at Williams Sonoma. They just sent out the schedule yesterday and this is what is on their "Menu"*
SUNDAY, JUNE 1 All-American Backyard Party
Everything tastes better when it’s cooked out back. We’ll help you get ready for the season of outdoor eating. You’ll learn how to grill juicy burgers, classic barbecue chicken and other delicious foods that are sure to make your backyard barbecue the hit of the block.
SUNDAY, JUNE 8 Grilling: Favorite Summer Sides
Burgers, franks and chicken may get top billing, but we’ll show you how to grill veggies that’ll steal the show. Learn simple ways to get the most flavor out of summer produce as we demonstrate some of our favorite summer sides from the grill and from the garden.
SUNDAY, JUNE 29 Extreme Ice Cream
Learn a few basics, and they’ll all be screaming for ice cream! We’ll show you how to make your own ice cream at home that you can enjoy all summer long. You’ll learn how to take basic ice cream flavors and transform them into delicious, decadent, “extreme” ice cream flavors that are uniquely yours.
SUNDAY, JULY 13 Pizza
Not all pizza comes in a box. We’ll show you how to make a pie from scratch in the kitchen and on the grill and how to get family and friends in on the fun. You’ll learn how to make a pizza dough in minutes, how to bake it to perfection and how to wow them with toppings.
SUNDAY, JULY 27 Summer Fruits & Vegetables
Make the most of summer’s bounty as we guide you through our fruit and vegetable garden. Learn the basics of fruit and vegetable handling and storage, and take away exciting recipes that showcase our summer produce.
Have any of you taken a class at Williams Sonoma? Tell us about it in the comments.
*Note: I'm not sure if this is only for the Central Florida area only. Check with your local WS for details. Thanks.
I've had good success making this, both as individual clafoutis and as one big clafouti. Want to achieve heights of nirvana - serve it with a scoop of vanillla or pistachio ice cream.
You can make a clafouti with mostly any fruit but since I saw some gorgeous cherries at the Fresh Market this week, I'm going to use those. I've also been able to use thawed frozen berries, cherries, etc. Whatever I have on hand, I can pull it off. So yes, this recipe is one of my "Tried & Trues."
Why don't you make something special this weekend. I guaratee you will have people clamoring for more:
Recipe courtesy of Emeril Lagasse
Well, Sur La Table tempted me again, as always, and they have this gorgeous Le Creuset Soup Pot in CARIBBEAN! ME LIKEY! I think I'll be hitting up the Sur this weekend to fondle this lovely.
Some gals like Diamonds. For me, it's all about the Le Creuset. What are some of your favorite soup recipes? Leave 'em in the comments.
When I was up in Philadelphia on business a few weeks ago, I always take the time to try to find somewhere I can chill out and enjoy time with friends and great conversation. I've learned that with what I do, sometimes just hanging at a club or at someone’s house doesn't always fit the bill. For me, a club often feels like work and just chillin' at someone's house, while it's nice, I want to get out and explore the city.
On the last night before I departed my favorite city, I needed to chill out after the hectic event we had just had the day before. So, after discussion with Meowmix, we decided that dinner at this hot spot called Bourbon Blue would be in order for the evening. Not only does it have a rockin’ bar atmosphere but the food was sublime. Manayunk has this vibe - where it’s city but not city - and you just instantly feel at home when you enter. It's warm, inviting and the people there are genuinely nice.
Let me preface this with I’m always apprehensive when it comes to traveling and restaurants. Yes, I do use “Google” to my advantage and I just wasn’t finding much in the way of reviews of this restaurant albeit some various articles from its opening 5 years ago. Also, Cajun/New Orleans food in Philly? I mean, c’mon - I know Philly is eclectic but NOLA food in PA? As my friend SL would say “What do they know about Cajun Cuisine?” I was a bit wary. Around Florida we have some good Cajun restaurants but I wasn’t sure if the North could actually create that mood.
Let me say for the record: I was wrong.
Bourbon Blue hit it out of the box AND then some. I apologize as I didn’t take any pictures that night but I was so caught up in everything that whipping out my camera just didn’t seem right. Not to mention, the lovely blackberry froze on me again rendering pictures impossible. We were lucky to secure a late reservation on one of their busiest nights as they had a number of graduation parties. While there was a very brief wait to be seated, it was to be expected. We were a few minutes late, and, of course, we were there on the busiest night of the week.
First of all - YOU MUST try the espresso martinis. BB’s fabulous bartender Heather whipped up this libation that had me bugging her for the recipe. Has the Espresso Martini replaced my favorite Cable Car Martini, one might wonder. No, but it's hit my second favorite cocktail status - knocking out my Egyptian martini that I've loved for so many years.
Our server, Mark, paid attention to the most minute detail - and for my friend Meowmix, after a server we had a few days prior, that meant a lot. When he saw her sombrero was running a bit low, he had another quickly whisked over. He knew that a sombrero was Kahlua and milk, NOT tequila. Vegas obviously didn’t get the memo a few years ago.
Now, let’s get onto what y’all want to know about - the food. First of all, the bread is this warm, fresh out of the oven, cornbread served with a Creole Butter that had me again pestering for the recipe (which I learned how to recreate when I returned to Orlando and no I am not sharing - their chef might shoot me!). For appetizers, we decided to start with the Blackened Chicken Quesadillas. Meowmix is notsomuch a fan of spicy food (which I’ve just started to love) and sometimes with a quesadilla it can be hit or miss. This was perfect. Savory yet subtle - the flavors melded perfectly with the cilantro sour cream and fresh salsa. For the entrée, per recommendation of Mark, we elected to try the Parmesan & Cornmeal Encrusted Scallops. They were perfectly seared on a bed of vegetable orzo. To end the meal: What else, another round of cocktails.
I can tell you that when I have to go back to Philly in August, I'm sure that a night out at the Bourbon will be on the agenda. Great food, great atmosphere and great people. When you find something that good, you don’t hesitate to go back.
2 Rector Street
Philadelphia, PA 19127
215-508-3360 / www.bourbonblue.com
Rating: 4.5 Stars…