French Green Bean/ Portabella Mushroom/ Gruyere
With Fried Onions
It dawned on me a few days before Thanksgiving that my nephews, Stone & Jett, would not ever know of the iconic green bean casserole unless I served it. You see, I always host the Thanksgiving meal now, as I took over that delightful task from my mother well over a decade ago. Stone and Jett, being 8 and 6 years old respectively, have only celebrated Thanksgiving at my home. So all of a sudden I realized, they would be going to college soon (well, not that soon) and someone in the fraternity house would mention their mother’s classic green bean casserole, and they, being foodies, would not know anything about it. “Aunt GeeGee?” they might ask one day, “why didn’t you ever teach us how to make the green bean casserole?”
So…the green bean casserole has made a come-back! And it was, dare I say, popular! We all agree that it should grace the table again next year.
The original recipe created in 1955 by home economist Dorcas Reilly in Campbell’s Soup’s Creative Food Center, the one my mother always made, found on the Campbell’s Cream of Mushroom Soup can, is now on their website here. My recipe is a variation of one from Trader Joe’s where we double the mushrooms and add gruyere cheese. Stone made the entire casserole, by himself.
Continue reading “The Green Bean Casserole is Back”
And so the sun has set on my participation in Project Food Blog, Foodbuzz’s first ever competition where 10 official challenges test the culinary and blogging skills of almost 2000 contestants, whittling them down until only one star remains…It was an honor and pleasure to compete in the company of so many talented bloggers.
Thank you all for your enthusiasm and encouragement. Thank you to the wonderful folks at foodbuzz and the esteemed judges Dana Cowin, Nancy Silverton, and Pim Techamuanvivit. Thank you to my friends and family for sharing the cooking, entertaining, and the excitement with me. It has also been great fun to meet so many terrific new food bloggers! Best wishes to the 24 bloggers remaining in the contest. The last three challenges are: Piece of Cake, You’re the (Restaurant) Critic, and The Final Post. All the remaining contestants are super qualified, we can’t wait to see who emerges as the winner. Bonne chance my friends!
PROJECT FOOD BLOG
Taste With The Eyes
Links to Seven Challenges:
Challenge #1 Ready Set Blog: What is TaStE WiTh ThE EyEs?
Challenge #2 The Classics: Classic Peruvian – Aji de Gallina
Challenge #3 Luxury Dinner Party: Modern Southwest
Challenge #4 Picture Perfect: quesadillas florales
Challenge #5 Recipe Remix Pizza: Asian Pizzette
Challenge #6 Road Trip: ELEGANT PICNIC BY THE SEA
Challenge #7 Video 411: Entertain with Gelée!
Thank you all from the bottom of my heart.
Stuffed Shells just the way everyone likes them…filled with Italian Sausage, Spinach, Ricotta, topped with a homemade Tomato Sauce, Parmesan, and melting Mozzarella…but here, they are heart healthy and vegan! Please don’t stop reading if vegan is not your cup-of-tea, simply make this exact recipe and use the authentic ingredients instead of the substitutes that I am suggesting. Either way, this is one satisfying dish.
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Caprese Verrine with Heirloom Tomato Gelée, Burrata Cheese, Olive Oil, Basil
Camembert with Edible Flower Wine Gelée
Espresso Gelée with Coffee Liqueur Cream
Entertain with Gelée!
Another dinner party at Lori Lynn’s, but this one starts off differently…my friends join me in the kitchen as we film the first ever video for Taste With The Eyes. On the menu is a gorgeous Camembert Cheese decorated with Edible Flower Wine Gelée to be served with grilled bread as an appetizer. Our Sunken City Supper Club signature amuse bouche, the Caprese Verrine, kicks off the dinner as a vibrant 2 oz. bite. And for dessert, we serve a petite 3 oz. Espresso Gelée topped with Coffee Liqueur Cream.
All three gelée incarnations are perfect for entertaining with their enigmatic texture, the shimmering gelatin captures the essence of the flavor and melts in the mouth. They are easy to prepare, easy on the pocketbook, and feature a unique presentation that is certain to delight. They’re most likely not something your guests are preparing every day at home…
I couldn’t wait to start this project. We had a blast making the video! With my dearest friends encouraging me while we filmed the video, sipping Champagne, they gave their best advice: Fix your bangs! Look at the camera! Don’t look at the camera! Talk slower! Talk faster! Smile! CUT! This was a riot! And the dishes, they speak for themselves.
After the final cut Chip asks, “Can I taste it?”
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Autumn Antiquity Soup…
…is a soup where spelt is the star – along with chestnuts, tomatoes, pancetta, onion, beef broth, parsley and thyme. It is a perfect Autumn soup, a transition soup, with deep earthy flavors and rich colors, yet the broth is not heavy at all, saving those really hearty soups for the colder weather months ahead. The soup is brightened with a dollop of tangy non-fat Greek yogurt and a drizzle of fruity olive oil.
Spelt Berries – Whole Kernels of Grain
Spelt is the grain from antiquity, the non-hybrid primitive relative of our present day wheat dating back more than 9000 years with a nutty flavor and an intriguing chewy texture.
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KIWI-TINI @ tommy bahama’s
Town Square Las Vegas
Is it possible to visit Las Vegas and not indulge in food and drink? As foodies, we LOVE Vegas. This past weekend we dined at the BEST of the BEST – Alain Ducasse, Pierre Gagnier, and Joel Robuchon among others. We were obviously leaning French this trip! Is there a city where one can find so many of the world’s top chefs? It’s Vegas, baby!
In addition to dining at the crème de la crème, how about some just plain ol’ fun? On the patio at Tommy Bahama’s…in the open air bar at Mon Ami Gabi with views of the strip…relaxing on the couches at Morels with their unmatched cheese bar…high atop the strip at Mix with views from the 64th floor…and at Red Square where we contemplated purchasing the requisite bottle of vodka, to don fur coats and enjoy the beverage in the vodka vault at minus 5 degrees. Alas, as we had dinner reservations later that night at Joel Robuchon at 9 PM, so we sipped a glass of Veuve instead. Maybe next time?
Continue reading “Las Vegas Libations!”