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My Culinary Adventures

Flambe. It makes EVERYTHING better.

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By chef4l · March 10, 2011 · 0 Comments ·

To Flambe: Cooking) dipped in or covered with a flammable liqueur and set afire when served; - usually used postpositively.

Giving in to my massive little pyro side I almost set the house on fire last night. (Hope the landlord doesn't read my blog!) Making a crimini mushroom reduction (to top husbanface's steak) I thought nothing could make this concoction better than a little cognac. So forgetting every lesson I ever learned about alcohol and fire I added a splash to the pan while my burner was on and in full force. Big big mistake. Let's just say our smoke alarms are working JUST fine thankyouverymuch. I placed a pan on top of my sauce and prayed it would still taste good, and then proceeded to run around my house like a maniac fanning smoke with brooms and pillows. Well don't worry bloggy friends because my sauce came out amazing and my home is still intact.

Should you want to add a little fire to your meal here are some tips before you risk firemen showing up at your house.

*Use a pan with well rounded, and deep sides. A long handle helps for safety as well.

*Turn burner off first before adding your liquor of choice.

* Do NOT pour the liquid straight from the bottle into the pan unless the bottle has a stopper. A man at culinary school did this and the fire went back into the bottle creating a rocket like effect and blowing out a window. It does happen so be safe.

*Don't add to much. It should complement the food not overpower it.

Good luck friends! I leave you with a recipe I found on www.Mydailyfind.com

Jack’s Cherries Jubilee

1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 teaspoon finely grated orange zest

1 cup orange juice

1 cup brandy, divided

1 teaspoon almond extract

1-quart premium vanilla ice cream

Bring cherries orange juice and zest to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat. Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol. In each of eight bowls, put 1/2-cup scoop of ice cream and spoon sauce over ice cream. Enjoy!

Picky Eaters. :/

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By chef4l · March 9, 2011 · 0 Comments ·

Bananas and Escargot will never enter my mouth. Nope. Not gonna do it.

I am not a picky eater for the most part but those are my non-negotiables. I have learned that the foods I enjoy in life are a part of what make me who I am. That being said, I embrace the picky eaters in my life! When throwing a dinner party I try to ask ahead if anyone has any dislikes or allergies. This makes menu creation a lot simpler. I have compiled a list of "no-go's" over the years that tends to work. Mushrooms, onions, tomatoes, brussel-sprouts, and many more. With this list I make sure to NOT add them to certain dishes so everyone is happy. You will never please everybody but offering something like a simple grilled chicken skewer with sauces on the side helps. Creating stations or "Build your own" menus works too! Taco night and fondues go over very well.

For kids or even adults this book offers GREAT recipes that are tasty and geared towards even the pickiest of palates.

It's great to always be open to trying new things but eat what you love and love what you eat! :)

When Life gives you lemons preserve them. :)

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By chef4l · March 8, 2011 · 0 Comments ·

This past month I have had more friends giving me lemons. Maybe this was a good year for citrus? So I asked a few chef friends for some different recipes because Lemonade is getting a little overdone in our home. Below is my favorite way to use the sour fruit! Preserved lemons take time and patience but the end result is SO worth it.

Preserved lemons are a common ingredient in Moroccan and African Cuisine. By completing the process the entire lemon becomes edible. I love using them chopped on chicken, topped on cupcakes, or even in soup. It is a great addition to your pantry and also makes a beautiful gift!

How to Make Preserved Lemons
(recipe courtesy of simply recipes)

Ingredients

* 8-10 Meyer lemons*, scrubbed very clean
* 1/2 cup kosher salt, more if needed
* Extra fresh squeezed lemon juice, if needed

* Sterilized quart canning jar

* You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way.
Method

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.

2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

7 Store in refrigerator for up to 6 months.

Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Light it up!

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By chef4l · March 7, 2011 · 0 Comments ·

Happy Monday friends! I hope you had a lovely weekend! As you know I do love my kitchen toys. If it lights up, sings, looks pretty, or is a necessary conversation piece than I want it. Today these are my Needs wants. Maybe I'm just easily amused but I realized just now that all of today's toys just happen to light up.

First up on the list are these nostalgic lovelies:

Fuse is an interior design company that is goin' green. They have developed a line of drop down spot lights that are recycled. These are just the first of many products to come. These would be great in no just a kitchen but maybe a playroom, or even a bar area.

Next up is one of the craaaziest fridges I have ever seen!

Fridges have come a long way in the past 10 years. This fridge comes with Wi-fi, a 10-inch touch display, Google Calendar support, a listing of 500 different kinds of food with their nutritional value, notes as well as news from the Internet. The fridge also doubles as a digital frame for your personal photos. For a cool $2170.00 it can be yours!

Last but certainly not least are these. Okay so they might be a little cheesy but I don't care. I love them. Litecubes would make every liquid in my home all the more desireable and i'm sure they would do the same for you!

Litecubes
not only light up with different colors, but those colors change periodically through eight different cycles.
Have a light and bright monday friends!

Foodie Friday!

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By chef4l · March 4, 2011 · 0 Comments ·

As much as I enjoy food for all it's flavors it is all to easy to forget that the purpose is not just for our pleasure but our nourishment as well. Please take the time to watch this inspiring video about Narayanan Krishnan. This Chef changed his world with food, and you and I can do the same. Happy Friday!!

I don't want to grow up!

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By chef4l · March 3, 2011 · 0 Comments ·

Growing up with a Hungarian Mother I rarely had the usual "kid's food" for dinner. While most American children were chowing down on pizza, burgers, or mac and cheese I consumed Chicken Paprikash. Mind you I had NO objections to dinner time at our house. In fact I still make many of the meals today and Lord bless my children because they will too. With that being said, as an adult a large part of me feels like I need to indulge in what maybe I didn't get enough of.

I found the following "Kid Menu for Adults" from Michael Chiarello and it's amazing. I can't wait to host a kid's party for my adult friends! Take a look at these recipes and tell me what you think? What were your favorite meals as a kid? Let me know in comments below!

Grown Up Grilled Cheese
Ingredients
•1 loaf Italian bread such as ciabatta
•1 pound Teleme or Brie cheese
•1 pound sliced smoked ham (applewood if available)
•Butter
•3 to 4 tablespoons Dijon mustard
•1 cup roasted red peppers

Directions
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.

Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.

Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Baked Myer Lemon Fries
Ingredients
•6 Idaho potatoes
•1/4 cup extra-virgin olive oil
•1 tablespoon salt
•1/2 teaspoon freshly ground black pepper
•3 Meyer lemons, zested
•2 tablespoons freshly chopped Italian parsley leaves
•2 tablespoons minced garlic
Directions
Preheat the oven to 450 degrees F.

Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.

Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

Spicy Sausage in Carozza
Ingredients
•6 spicy Italian sausages
•1/4 cup extra-virgin olive oil, plus extra for brushing
•15 whole garlic cloves
•Salt and pepper
•2 tablespoons Dijon mustard
•3 (4-ounce) pieces pizza dough, store bought


Directions
In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.

Preheat oven to 375 degrees F.

Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.

Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

It's not Irish

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By chef4l · March 2, 2011 · 0 Comments ·

So it's about that time of year when all things green appear! I love St. Patrick's day. I'm not even Irish. I'm a proud Hungarian with a new-found love for Corned Beef and Cabbage. Which isn't even Irish. Confused? Me too. This morning I was looking up some new recipe ideas for St. Patty's and I found some very interesting history on this tradition.

excerpt from www.BHG.com

In the early 1900s, Jiggs, a character in the newspaper comic strip "Bringing Up Father," proclaimed corned beef and cabbage his favorite Irish dish, even though it may never have graced dinner tables in Ireland. Since then, Americans have embraced it as the meal of choice for St. Patrick's Day, March 17.

Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called "corn." Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. A wee bit of updating hasn't changed the allure of this all-American favorite. Whether you're Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.

Crazy right?! Leave it to us Americans to get a traditional dish from a comic strip to be passed on for over a century. I leave you with the simplest and most amazing recipe for this "Irish" dish.

Ingredients:
4 pounds corned beef brisket
1 cup brown sugar 1 (12 fluid ounce) can or bottle Irish stout
beer (e.g. Guinness®)

Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing

Junk food and Wine Pairing

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By chef4l · March 1, 2011 · 0 Comments ·

I do not like Junk food. Not a fan since a propaganda movie I had watch at Culinary school on the secrets of McDonald's. Who knows if it was truthful at all but it did enough in my mind to avoid it completely. I don't mind making my own "Junk" at home though!

I took a three week wine course and my favorite day was the section on "unlikely pairings". The list below works. I would have to say my favorite combination is Potato chips and a super dry champagne. But I am bias towards champagne anyways. ;) Take a look and try something a little different this evening. More ideas can be found at one of my top 10 sites House and Home.

•Potato chips or fried chicken and Champagne

•Popcorn and Chilean chardonnay

•Nachos and California zinfandel

•Pizza and Italian chianti

•Burgers and Australian shiraz

•Canned brown beans and tawny port

•Fish and chips with German riesling

Junk food and Wine Pairing

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By chef4l · March 1, 2011 · 0 Comments ·

I do not like Junk food. Not a fan since a propaganda movie I had watch at Culinary school on the secrets of McDonald's. Who knows if it was truthful at all but it did enough in my mind to avoid it completely. I don't mind making my own "Junk" at home though!

I took a three week wine course and my favorite day was the section on "unlikely pairings". The list below works. I would have to say my favorite combination is Potato chips and a super dry champagne. But I am bias towards champagne anyways. ;) Take a look and try something a little different this evening. More ideas can be found at one of my top 10 sites House and Home.

•Potato chips or fried chicken and Champagne

•Popcorn and Chilean chardonnay

•Nachos and California zinfandel

•Pizza and Italian chianti

•Burgers and Australian shiraz

•Canned brown beans and tawny port

•Fish and chips with German riesling

Breast milk ice cream. Yes I really just wrote that.

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By chef4l · February 28, 2011 · 0 Comments ·

I'm a huge fan of Slashfood but one article this morning left me a little nauseated. So OF COURSE I had to share the details with you! Warning, this is not for the squeamish. A restaurant in Covet Garden England has created a breast milk dessert called "The baby gaga". No Joke.

The Recipe is a concoction of Madagascar vanilla, lemon zest and the breast milk generously donated by Victoria Hiley of Leeds. All the ingredients are churned into ice cream and served in a martini glass.

The Ice cream can be topped with whiskey or another cocktail upon request. Would you eat it?! Tell me below in comments. If you so desire to read more, click here! Otherwise happy Monday friends!

Breast milk ice cream. Yes I really just wrote that.

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By chef4l · February 28, 2011 · 0 Comments ·

I'm a huge fan of Slashfood but one article this morning left me a little nauseated. So OF COURSE I had to share the details with you! Warning, this is not for the squeamish. A restaurant in Covet Garden England has created a breast milk dessert called "The baby gaga". No Joke.

The Recipe is a concoction of Madagascar vanilla, lemon zest and the breast milk generously donated by Victoria Hiley of Leeds. All the ingredients are churned into ice cream and served in a martini glass.

The Ice cream can be topped with whiskey or another cocktail upon request. Would you eat it?! Tell me below in comments. If you so desire to read more, click here! Otherwise happy Monday friends!

Fooodie Friday!!

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By chef4l · February 25, 2011 · 0 Comments ·

Meet Clara.

Clara is a 94 year old woman who (unlike most of us) lived to talk about the depression. Who knew that probably one of the hardest times in her life would make her a Youtube sensation years later. Clara has garnished over Three million views as she teaches her depression-era cooking techniques. Her cook-books and dvds are also available online. Happy Friday loves, and let us be thankful for what we have today! :)

Fooodie Friday!!

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By chef4l · February 25, 2011 · 0 Comments ·

Meet Clara.

Clara is a 94 year old woman who (unlike most of us) lived to talk about the depression. Who knew that probably one of the hardest times in her life would make her a Youtube sensation years later. Clara has garnished over Three million views as she teaches her depression-era cooking techniques. Her cook-books and dvds are also available online. Happy Friday loves, and let us be thankful for what we have today! :)

My Obsession.

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By chef4l · February 24, 2011 · 0 Comments ·

I have a pretty short list of "go-to" recipes. Weird I know. You would probably think it was lengthy but it really isn't. In all honesty, why should it be? I recommend being exceptional at a few great dishes than being mediocre at 100. I digress. . . .Anyhows, this recipe is phenomenal. This is the best frosting you will ever have in your entire life.

I say that with the up-most confidence. Being that today has been just FANTASTIC I am going to share with you the fluffiest, greatest confection of all time! I give you Fluffy White Frosting.

This frosting can be dyed any color, holds for up to 3 days just as fluffy as the day you made it (in the fridge), can be torched for a marshmallow-like effect, and tastes like heaven.
Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
Directions
1.In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2.In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

**** Little note: I let the sugar mixture cool just a little bit before adding to the eggwhites. I find it helps hold the eggwhites better.

My Obsession.

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By chef4l · February 24, 2011 · 0 Comments ·

I have a pretty short list of "go-to" recipes. Weird I know. You would probably think it was lengthy but it really isn't. In all honesty, why should it be? I recommend being exceptional at a few great dishes than being mediocre at 100. I digress. . . .Anyhows, this recipe is phenomenal. This is the best frosting you will ever have in your entire life.

I say that with the up-most confidence. Being that today has been just FANTASTIC I am going to share with you the fluffiest, greatest confection of all time! I give you Fluffy White Frosting.

This frosting can be dyed any color, holds for up to 3 days just as fluffy as the day you made it (in the fridge), can be torched for a marshmallow-like effect, and tastes like heaven.
Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
Directions
1.In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2.In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

**** Little note: I let the sugar mixture cool just a little bit before adding to the eggwhites. I find it helps hold the eggwhites better.

My Obsession.

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By chef4l · February 24, 2011 · 0 Comments ·

I have a pretty short list of "go-to" recipes. Weird I know. You would probably think it was lengthy but it really isn't. In all honesty, why should it be? I recommend being exceptional at a few great dishes than being mediocre at 100. I digress. . . .Anyhows, this recipe is phenomenal. This is the best frosting you will ever have in your entire life.

I say that with the up-most confidence. Being that today has been just FANTASTIC I am going to share with you the fluffiest, greatest confection of all time! I give you Fluffy White Frosting.

This frosting can be dyed any color, holds for up to 3 days just as fluffy as the day you made it (in the fridge), can be torched for a marshmallow-like effect, and tastes like heaven.
Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
Directions
1.In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2.In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

**** Little note: I let the sugar mixture cool just a little bit before adding to the eggwhites. I find it helps hold the eggwhites better.

Get Smart :)

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By chef4l · February 23, 2011 · 0 Comments ·

Do you know where the word Restaurant comes from?

In 1765 a man by the name of Boulanger opened the worlds first "Restaurant". His tavern provided lodging and served alcohol but He served only one dish. It was a a stew of sheeps feet in a white sauce. (Yum.) he called his dish a "restorative" and claimed it brought health and vitality to ones being. In french The word "restaurant" is derived from the French word "restaurer". Later more dishes were added and thus the concept of the restaurant was born. There now don't you feel smarter? I thank Mousieur Boulanger for Restaurants and for menus! I intend to order a few of these vintage menus for my kitchen and put them in like or mismatched frames.

What a great idea for a different focal point in any room.

Have a lovely day! :)

Get Smart :)

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By chef4l · February 23, 2011 · 0 Comments ·

Do you know where the word Restaurant comes from?

In 1765 a man by the name of Boulanger opened the worlds first "Restaurant". His tavern provided lodging and served alcohol but He served only one dish. It was a a stew of sheeps feet in a white sauce. (Yum.) he called his dish a "restorative" and claimed it brought health and vitality to ones being. In french The word "restaurant" is derived from the French word "restaurer". Later more dishes were added and thus the concept of the restaurant was born. There now don't you feel smarter? I thank Mousieur Boulanger for Restaurants and for menus! I intend to order a few of these vintage menus for my kitchen and put them in like or mismatched frames.

What a great idea for a different focal point in any room.

Have a lovely day! :)

Get Smart :)

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By chef4l · February 23, 2011 · 0 Comments ·

Do you know where the word Restaurant comes from?

In 1765 a man by the name of Boulanger opened the worlds first "Restaurant". His tavern provided lodging and served alcohol but He served only one dish. It was a a stew of sheep's feet in a white sauce. (Yum.) he called his dish a "restorative" and claimed it brought health and vitality to ones being. In french The word "restaurant" is derived from the French word "restaurer" which means to restore. Later more dishes were added and thus the concept of the restaurant was born. There now don't you feel smarter? I thank Monsieur Boulanger for Restaurants and for menus! I intend to order a few of these vintage menus for my kitchen and put them in like or mismatched frames.

What a great idea for a different focal point in any room.

Have a lovely day! :)

Get Smart :)

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By chef4l · February 23, 2011 · 0 Comments ·

Do you know where the word Restaurant comes from?

In 1765 a man by the name of Boulanger opened the worlds first "Restaurant". His tavern provided lodging and served alcohol but He served only one dish. It was a a stew of sheep's feet in a white sauce. (Yum.) he called his dish a "restorative" and claimed it brought health and vitality to ones being. In french The word "restaurant" is derived from the French word "restaurer" which means to restore. Later more dishes were added and thus the concept of the restaurant was born. There now don't you feel smarter? I thank Monsieur Boulanger for Restaurants and for menus! I intend to order a few of these vintage menus for my kitchen and put them in like or mismatched frames.

What a great idea for a different focal point in any room.

Have a lovely day! :)

A Girl Can Dream. . . .

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By chef4l · February 22, 2011 · 0 Comments ·

Like most women I like to shop. Okay let's get real I love to shop! These past two years my spending sprees have been put on a perma-hold but that's okay! Until then I create my own little Culinary wish-lists. I share with you this weeks below!

1. Custom kitchen-aid paint job. Un Amore Custom Designs paints beautiful designs on your kitchen-aid mixer. How Fabulous is this?! You can view plenty more on their website.

2. Food Pod. I love the design of this! This silicon tool contains all your food items in one pouch for steaming or boiling. Place your food inside and then insert the whole pod into boiling water. Makes for easy clean up too!

3. Double walled Oil/Vinager Carafe. Being A girl I do like pretty things. If my paprika oil could be suspended in its own little bubble I am SURE it would taste better!

A Girl Can Dream. . . .

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By chef4l · February 22, 2011 · 0 Comments ·

Like most women I like to shop. Okay let's get real I love to shop! These past two years my spending sprees have been put on a perma-hold but that's okay! Until then I create my own little Culinary wish-lists. I share with you this weeks below!

1. Custom kitchen-aid paint job. Un Amore Custom Designs paints beautiful designs on your kitchen-aid mixer. How Fabulous is this?! You can view plenty more on their website.

2. Food Pod. I love the design of this! This silicon tool contains all your food items in one pouch for steaming or boiling. Place your food inside and then insert the whole pod into boiling water. Makes for easy clean up too!

3. Double walled Oil/Vinager Carafe. Being A girl I do like pretty things. If my paprika oil could be suspended in its own little bubble I am SURE it would taste better!

A Girl Can Dream. . . .

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By chef4l · February 22, 2011 · 0 Comments ·

Like most women I like to shop. Okay let's get real I love to shop! These past two years my spending sprees have been put on a perma-hold but that's okay! Until then I create my own little Culinary wish-lists. I share with you this weeks below!

1. Custom kitchen-aid paint job. Un Amore Custom Designs paints beautiful designs on your kitchen-aid mixer. How Fabulous is this?! You can view plenty more on their website.

2. Food Pod. I love the design of this! This silicon tool contains all your food items in one pouch for steaming or boiling. Place your food inside and then insert the whole pod into boiling water. Makes for easy clean up too!

3. Double walled Oil/Vinager Carafe. Being A girl I do like pretty things. If my paprika oil could be suspended in its own little bubble I am SURE it would taste better!

A Girl Can Dream. . . .

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By chef4l · February 22, 2011 · 0 Comments ·

Like most women I like to shop. Okay let's get real I love to shop! These past two years my spending sprees have been put on a perma-hold but that's okay! Until then I create my own little Culinary wish-lists. I share with you this weeks below!

1. Custom kitchen-aid paint job. Un Amore Custom Designs paints beautiful designs on your kitchen-aid mixer. How Fabulous is this?! You can view plenty more on their website.

2. Food Pod. I love the design of this! This silicon tool contains all your food items in one pouch for steaming or boiling. Place your food inside and then insert the whole pod into boiling water. Makes for easy clean up too!

3. Double walled Oil/Vinager Carafe. Being A girl I do like pretty things. If my paprika oil could be suspended in its own little bubble I am SURE it would taste better!

Dresses and Phyloo go so well together!

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By chef4l · February 21, 2011 · 0 Comments ·

I am all about versitality. I was asked to be in a wedding a few months ago and the bride and myself got to talking about bridesmaids dresses. She told me she found one she likes that is not only one dress but can be made into 8 other dresses just by how you wrap it. THAT is my kinda dress!

Just like the dress, I love when food can be just as versitile. Phyloo cups are a staple in my life. Savory or sweet they can turn any little app. or dessert into something special. Making them is easy as pie as well! Simply cut sheets into 4"x4" squares. Layer butter in between and place 5-7 squares layered into cupcake tins. bake at 375 till' golden brown.

Below are some ideas for them!

Chocolate Mousse Cups

Crab Salad

Sauteed Mushrooms and Goat Cheese

Shrimp Cups

Get creative today! Happy Monday loves! :)