D.M.R. Fine Foods

A Piece of Cake: Curing the Cake-Making Blues

2012-02-21T09:41:00.001-05:00

Baking a cake can be exhilarating, especially when the end product turns out they way you planned in both look and taste. BUT for those occasions where something's not quite right--uneven layers, lack of moistness, etc.--it can leave the most dedicated bakers scratching their heads and wondering what went wrong.

To help you avoid the latter scenario, I'm sharing some cake baking tips from the pros that are sure to make your next baking adventure the most satisfying and scrumptious one yet. It might even qualify for perfection!

Start by solving your cake-making blues and wrap up by mastering how to cut perfect layers. From there you'll be all set to enjoy...Happy Baking!

The Perfect Bite: Roasted Shrimp Cocktail

2012-02-16T09:52:00.000-05:00

When I think of a versatile bite, shrimp definitely tops the list. Whether it's shrimp-n-grits, shrimp scampi, classic fried shrimp, shrimp gumbo, or some other favorite preparation, there is seemingly no end to the many interpretations that this succulent ingredient can take on. In fact, one of the most universal shrimp dishes would have to be the beloved shrimp cocktail.

Perfect for entertaining and feasting, alike, shrimp cocktail needs no introduction, but my slightly rustic spin just might. Departing from the traditional preparation, this rendition serves up what we love most about cooking: an easier method (if that's possible!) that's laden with even more flavor possibilities. Roasted shrimp--served cocktail style--is a delicious revelation that you'll relish again and again. And when something is this simple and good, why not?

Happy Eating!

Roasted Shrimp Cocktail

Ingredients:

Raw shrimp, peeled and deveined (but with tail intact)

Olive oil

Seasoned salt or kosher salt

Freshly ground black pepper

Garlic powder

Freshly squeezed lemon juice

Cocktail sauce

Lemon wedges for serving

Preheat oven to 425 degrees F.

Line a rimmed baking sheet with foil. Place shrimp on baking sheet, drizzle with oil and season to taste with salt, pepper and garlic. Toss together to coat well and roast in heated oven for 5-6 minutes. Remove shrimp from oven and dress with lemon juice. Serve warm or at room temperature, accompanied with cocktail sauce for dipping and lemon wedges. Enjoy!

*Cook's Note: Experiment with different spice and flavor combinations such as paprika, cumin, cayenne pepper, or whatever tastes you especially enjoy. Just remember to go lightly so that the flavors don't overpower the delicate shrimp.

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Link Love: The Valentine Edition

2012-02-09T08:38:00.002-05:00

There's no dearth of Valentine's Day inspiration during this time of the year--and for good reason. It's the one day when it's not only excusable--but expected--that we pull out all the stops for those who are special to us.

I've happened upon my own batch of inspiration from around the web and want to share the love with you. So here's to link love with a Valentine's twist!

1. A Valentine's Day Gift Guide (for The Food Freak in Your Life)

2. Recipes for Romance + More!

3. Valentine's Day Playlists

4. Date Night: Cooking Classes

Game Day Eats!

2012-02-05T09:18:00.000-05:00

When you're ready to relax and take in the big game, you need the perfect eats to make it complete.

Whether you fancy hearty eats, super snacks, decadent desserts, or all of the above, we've got you covered for the best game day eats! These recipes come together easily and are ideal for hosting small and large parties, alike.

So here's to the perfect pair: Winning--& Happy Eating!

Game Day Eats:

Sip

Arnold Palmer Special

Snacks

White Bean Hummus and Pita Chips

Sugar, Herbs and Spiced Nuts

Main Course

Spicy Three Bean Chili

Dessert

Cocoa Brownies with Browned Butter and Fleur de Sel

Raspberry-Topped Chocolate Cake (Redux)

2012-01-31T16:32:00.000-05:00

Raspberry-Topped Chocolate Cake

After quite some time, here I am again sharing on one amazing recipe that will have bakers--and eaters alike--jumping for joy. The first time I featured this confection, I shared my inspiration behind baking this recipe and my sheer bliss at the final, beautiful and scrumptious results. It was my second or so blog post on DMRFF, and I had a tendency to keep it rather minimal in those days, so much so, in fact, that I didn't even include the recipe! I'll just say the inspiration factor was in higher gear than the traditional recipe sharing on that day. (Smile.)

After receiving great feedback, both on and offline, about this beaut, I knew I had to complete the circle and finally share the accompanying recipe for all those who love to bake and/or devour cake as much as I do.


Decadent Chocolate Cake Layer

Baker's Note: It will require a generous bit of time from start to finish, so plan for when you have some leisure time to spare. Then enjoy the stimulating escapade of bringing this decadent, rich, chocolaty dream to life in your kitchen. Finally, finish with the perfect adornment of "snow-capped" raspberries and tell me what's not to love?!

And now, as promised, the recipe, courtesy of Bon Appetit.

Happy Eating!

Postcard From Cannes: A Red Carpet Memory

2012-01-27T11:41:00.000-05:00

Photo Memory: Cannes Film Festival

Occasionally, I like to give a window into some of the other passions I enjoy. And today's post highlights my inextricable love connection with food and travel--with a heavier emphasis on travel.

With the American 'red carpet season' fully upon us, the memory of a truly special, personal red carpet moment resurfaced. I was reminded of my very first travels to France some years ago, which included stays in Paris and the French Riviera (Cannes, Nice and Monte Carlo).

As timing would have it, my arrival in Cannes happened on the last day of the Cannes Film Festival. In fact, the timing was so perfect that I even witnessed a bit of the movie star convoys arriving before the formal festivities began. It was as "up close and personal" as I had been to any such affair and set in beautiful Cannes, France only made it dreamier. The above photo memory is a favorite, showcasing some of the energy of that grand evening.

I eventually left the scene to enjoy an exquisite dinner and live band dedication in celebration of a special occasion. (Yes, food was a part of this special memory, but not the main attraction, admittedly.) After a late finish, I headed back towards the previous red carpet scene to surprisingly find it totally abandoned. The festival had ended--and with it the previous flurry of pomp and circumstance and celebrity and action. Now all that remained was relative quiet--and that big, red carpet. Having this possibly once-in-a-lifetime opportunity to myself, I happily posed on the carpet for a couple of take-away shots and unforgettable memories.

Although Nice turned out to be my favorite locale in the Riviera during my stay, and return trips to Paris keep it top-of-list for everything I love about French culture (food, fashion, art, architecture...), Cannes will always have a distinct soft spot in my heart for its unique coastal beauty, flair, cuisine, and oh yes, that red carpet.

Thanks for allowing me to indulge and share here on DMRFF.

Happy Eating, Travels & Reminiscing!

HOW TO EAT: Sandwiches

2012-01-25T11:18:00.000-05:00

There are sandwiches to suit almost any occasion--whether you're hosting a tea party or rooting on your favorite sports team or something in between. And no matter the occasion, you'll want to know how to eat 'em!

Here enters our latest "how to eat" installment; a simple, quick tutorial that will have you at your sandwich savvy best.

Happy Eating!

Eating Sandwiches

Tea-type sandwiches and canapes are eaten with the fingers. (A canape is an appetizer consisting of a piece of bread or toast or a cracker topped with a savory spread.) Club sandwiches may be eaten with a fork and knife or cut into fourths and eaten with the fingers. Open faced sandwiches should be eaten with a fork and knife.

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Toast With This!: Spiced Milk Tea

2012-01-21T19:34:00.000-05:00

It's no secret that I'm a lover of spice--and I love weaving the rich flavors of spice throughout my cuisine, including the world of drink. The robust flavors of chai tea, touting notes of fennel, cardamom and cinnamon, among others, is one of my favorite drinks to savor.

This recipe for spiced milk tea from Gourmet brings those flavors home to your kitchen in a delicious and warming drink that will likely become a favorite for you, too. So open up that spice cabinet and prepare to enjoy.

Happy Sipping!

Maple Bacon Popcorn

2012-01-19T14:09:00.000-05:00

If you're looking for an over-the-top twist to your popcorn revelry, then this recipe for Maple Bacon Popcorn may be just the ticket. I'd likely opt out on the bacon, but the pecan and maple combination is still enough to make it special in my book. In any case, have it your way--with or without bacon, substituting or adding nuts, tossing in extra spice--or whatever suits your tastes!

I never need an excuse to enjoy this delicious, versatile snack, but in case you do, Happy National Popcorn Day!

And Happy Eating!

Source: sweetpaulmag-digital.com via Dawn on Pinterest

Well-Stocked: 8 Pantry Must-Haves

2012-01-16T08:55:00.000-05:00

Having a well-stocked pantry can mean the difference between drudgery and ecstasy when putting a dish together. And while "well-stocked" can mean many things to many people, there are some pantry items that never (well, hardly ever) leave my kitchen. Why? Because they represent staples in my cooking; ingredients that are in constant rotation, in one form or another, in my cooking repertoire.

Check out my selection of must-haves....and let me know what food staples you find indispensable.

Happy Eating!

1. Kosher Salt 2. Black Peppercorns 3. Dried Herbs 4. Vinegars

5. Canned or Dried Beans 6. Extra-Virgin Olive Oil 7. Dried Pasta 8. Garlic

What To Eat When...

2012-01-13T08:42:00.000-05:00

Source: thehealthychange.tumblr.com via Dawn on Pinterest

Simply Delicious: Pan-Seared & Oven-Roasted Salmon

2012-01-08T18:07:00.000-05:00

In food and cooking, simple tastes and preparations can sometimes be overlooked. But the truth is, simple--done right--is hard to trump. Simple, yet exquisite, preparation and execution allows the true tastes and textures of food to take the lead.

I love the entire spectrum of cooking and, admittedly, I get my share of thrills from taking on--and mastering--involved dishes and techniques. But I equally appreciate and welcome those dishes that yield the most amazing tastes and results without the big production that can be deemed synonymous with great food.

This appreciation rings true with one of my favorite salmon preparations. Minimal ingredients--olive oil, salt, pepper, salmon--coupled with some exceptional techniques known for making food taste most wonderful = my pan-seared and oven-roasted salmon. The perfect sear outside and moist, flaky salmon inside yields what could easily be a restaurant quality dish that's nothing short of simply delicious.

Happy Eating!

Pan-Seared & Oven-Roasted Salmon

Ingredients:

Pan-Seared & Oven-Roasted Salmon

Salmon Fillet
Olive oil
Kosher salt
Freshly ground black pepper

Pre-heat oven to 425 degrees F.

Lightly drizzle olive oil on salmon fillet(s) and season liberally with salt and pepper. Pre-heat an oven-safe skillet over medium-high heat. Add salmon fillet(s) to hot skillet and sear on each side for 2 minutes each. Place skillet in pre-heated oven and roast for an additional 7-10 minutes, depending on the size of the fillet(s). (Be careful not to overcook!) Remove from oven, dress with freshly squeezed citrus juice and enjoy!

HOW TO DRINK: Water

2012-01-06T14:38:00.000-05:00

With the resolutions for healthier living and eating that abound this time of the year, water is sure to be the beverage of choice for those on a serious mission. And with the upside-only benefits that this liquid powerhouse brings to the table, is it any wonder? Probably not. What may be of wonder, however, is that there is a proper way to drink it.

With water (hopefully) on everyone's minds--and in everyone's mouths--more and more lately, I thought now would be the perfect time to introduce it into our "how to eat" series, although today's installment is more accurately titled "how to drink".

So before your next refill, learn more about this precious resource--how to drink it, that is.

Happy (Water) Drinking!

Drinking Water

Blot your mouth before taking a drink. Do not drink water while food is in your mouth, roll water around your mouth, or swallow loudly. If you have taken too hot a mouthful of food, sip a bit of water. Do not forcefully drain an entire glassful. Hold a tumbler-type glass near the bottom, a small stem glass by the stem, and large goblets at the bottom of the bowl.

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Table Setting Etiquette: How To Set (and Navigate) a Proper Dinner Table

2012-01-04T10:23:00.000-05:00

As we start the New Year, I thought it would be a good idea to let you in on a little secret: I have a "thing" for social graces--i.e. manners and etiquette. For DMRFF regulars, this probably doesn't come as much of a surprise, but I wanted to put it out there, nonetheless, for my long-time and new readers, alike. Now that my "secret's" out, I hope you can appreciate my passion for making your dining and entertaining experiences more pleasurable.

More than lists of do's and don'ts, at the heart, etiquette is a thoughtful consideration of others. In fact, my most simple translation boils down to "doing unto others, as you would have them do unto you." With that said, observing the rules of social engagement, including dining, is something to be appreciated, because, when done in earnest, it (typically) leads to a more civil and enjoyable experience for all.

Sometimes a picture is worth a 1000 words. And I think the above diagrams of both formal and informal place settings are great tutorials. Log them as reference guides and refer to them as often as necessary to keep you sharp. They're also great learning tools for teaching children the basics of table place settings.

More than anything, though, just relax and go with the flow. If someone grabs your bread plate by mistake, follow suit and take the one next to you. The rotation will make its way around the table and everyone will receive a bread plate, without any embarrassment or hurt feelings coming into play. It's the gift of good manners. And the gift that keeps on giving.

Happy Eating!

New Year's Entertaining: The Essentials

2011-12-31T10:05:00.000-05:00

When planning your next big celebration (hint: New Year's), incorporate these essentials for an affair to remember!

1. The Perfect Bite: Delicious, elegant and easy bites, like Williams-Sonoma's Smoked Salmon Trio, will keep you and your guests satiated without the fuss of a formal meal.

2. A Signature Drink: Select a signature drink for your event, like this Lemon-Orange Fizz Mocktail, to keep the festive air high and the "bar" duty minimal.

3. Gorgeous Flatware: Add a splash of unexpected flair that's sure to keep the conversation flowing, like gorgeous glassware or flatware. Feature here: Anthropologie's Bronze Age Flatware.

4. Plates en Masse: Having enough dinnerware to go around means never having to leave guests for mid-party kitchen duty. Pottery Barn's Caterer's 12-Piece Dinnerware Set is the perfect stash for intimate affairs.

5. Ambiance: Nothing says--or creates--ambiance like the perfect lighting. Use candlelight to enhance your setting and create the perfect mood and decor with these beautiful small hurricanes from Crate & Barrel.

6. More Ambiance: Just when you thought you had the perfect atmosphere in place, you must remember to seal the deal with a beautiful fragrance, such as Henri Bendel's Fragrance Reeds in (my favorite) Fig.

Happy New Year--& Happy Entertaining!

Panettone Bread Pudding!

2011-12-29T11:43:00.000-05:00

Panettone Bread Pudding with Amaretto Sauce

I discovered a light, airy, buttery, fruit-studded bread/cake-of-sorts several years ago, known the world round as Panettone. An Italian staple and delicacy, it happened upon my food scene in a memorable way--and has never left.

Panettone becomes readily available as the holiday season unfolds, almost like the perfect harbinger to all the delectable bites that lie ahead during this time of the year. It's so wonderful that it needs no extra handling to enjoy its sweet goodness, and I typically start off the season on this note, enjoying mini-sized Panettone for snacking and toast, as I anticipate the sure-to-come ultimate indulgence of this treasure: my Panettone bread pudding.

I began serving this bread pudding during holiday gatherings years ago, and it has become a favorite tradition of mine to share with friends and family. (I've even gifted Panettone loaves with recipe cards to hard-core fans.) And with the typical ease that comes with making a bread pudding, the payoff is huge: wow appeal coupled with truly good eating. I like that kind of return in any endeavor, especially one so near to my heart--and taste buds.

Now, I'm excited to share my tradition with you. Enjoy & Happy Eating!

P.S. I'd love to know what makes your holidays special.

Panettone Bread Pudding

Ingredients:

1 pound Panettone, cut into 1-inch cubes

5 eggs

3/4 cup light brown sugar, firmly packed

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups milk

2 cups heavy cream

1/3 cup almond slices

Preheat oven to 350 degrees F. Butter a 9-by-13 inch baking dish.

Spread the bread cubes out on a large baking sheet and toast in the oven until golden, about 10 minutes.

In a large bowl, whisk together the eggs, brown sugar, vanilla and almond extracts. Slowly whisk in the milk and cream until well blended. Stir in the bread cubes and let stand to absorb the custard, 10-15 minutes. Stir again, then transfer the bread mixture to the prepared baking dish. Sprinkle almond slices on top.

Bake until a knife inserted into the center of the pudding comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let cool for at least 5 minutes. Serve warm or at room temperature.

Recipe adapted from Williams-Sonoma

When Food Speaks for Itself: Eye Candy

2011-12-28T11:26:00.000-05:00

Source: Uploaded by user via Dawn on Pinterest

Wouldn't you like to sink your teeth into these beautiful, dreamy chocolates?! I would!

Happy National Chocolate Day!

Toast With This!: The Perfect Cup of Hot Chocolate

2011-12-21T13:16:00.000-05:00

If you're looking to turn up the cozy factor this holiday season--and beyond, I've got just the thing to warm your insides and leave you smiling from ear to ear: the perfect cup of hot chocolate. Hot chocolate is one of those drinks that brings out the kid in us all and allows us to indulge in sweet, chocolate-ty goodness with reckless abandon (well, almost).

Although I've settled for the package mix blended with hot water before, when I'm wanting to really get my hot chocolate fix and enjoy a special indulgence, I start with the best ground chocolate I can find and add in a few special touches. The yield is sweet, chocolate, creamy decadence in a cup.

It's the perfect cup of hot chocolate, the perfect indulgence, and worthy of a toast or two!

Happy Sipping!

The Perfect Cup of Hot Chocolate

Ingredients:

Single serving measure of your favorite ground chocolate (*Recommended: Ghirardelli or other fine chocolate mix)

1 cup of milk

1 cinnamon stick

1/4 teaspoon vanilla extract

1 1/2 teaspoons brown sugar

Whipped cream for garnish (optional)

Marshmallows for garnish (optional)

Add milk and cinnamon stick to a small pot. Slowly heat milk over a medium heat, allowing the cinnamon to infuse the milk. As the milk begins to come to a slow boil, reduce the heat and stir in the chocolate, vanilla and sugar. Stir to thoroughly blend all the ingredients and continue heating for another 1-2 minutes. Discard the cinnamon stick.

Pour into your favorite mug, garnish with whipped cream, marshmallows and a fresh cinnamon stick. Enjoy!

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My "Presidential" Linguine and Meatballs

2011-12-19T09:32:00.000-05:00

"Presidential" Linguine & Meatballs

One of my favorite recipes, and assuredly afavorite among friends and family, is my recipe for linguine andmeatballs. The homemade marinara, flavoredwith sweet onion, garlic, pepper flakes and a medley of herbs, creates a wonderful“bath” for my succulent turkey—yes turkey—meatballs that burst with the flavorsof fennel seed and sundried tomatoes and the freshness of basil.

This recipe is so special because it oozes a comforting casualness, while still serving up decadence, and can be whipped up in almost no time at all. I've served it to business colleagues withthe same success as with long-time friends and family. And it never fails to impress, to my delight. In fact, I am so confident in this recipe’sability to suit any occasion that, when once asked, I named it as the recipethat I would likely serve the President, if so given the honor. When I later recounted this story to somefriends one evening, they immediately piped up and said, “Hmmm, Presidentiallinguine and meatballs.” And the namehas stuck ever since!

Happy Eating!

Presidential Linguine and Meatballs

This dish keeps on the light and healthy side of the beloved pastaand meatballs dish, without sacrificing any of the savory delight that youwould expect. The use of turkey for themeatballs and the incorporation of fresh and dried herbs make it both heartyand light in the same bite.

Ingredients:

¾ lb. linguine, fresh or dried

1.5 lbs. dark ground turkey

1 tablespoon of your favorite seasoning or spice blend

Salt

½ teaspoon pepper

1 teaspoon fennel seed

¼ cup sundried tomatoes, chopped

¼ cup fresh basil leaves, rolled into a bundle and finelysliced

2 tablespoons of olive oil, plus a little extra fordrizzling

28 oz. can of crushed tomatoes, preferably San Marzano

1 medium onion, diced

3 cloves of garlic, minced

½ teaspoon red pepper flakes

½ teaspoon each of dried thyme, rosemary, basil and oregano

Sprinkling of sugar

Several dashes of Worcestershire sauce

Preheat oven to 400° F.

In a large bowl, combine the turkey, seasoningblend, a light sprinkle of salt, fennel seeds, sundried tomatoes, fresh basiland a drizzle of olive oil. Be carefulnot to overwork the meat while mixing. Next, form golf ball sized meatballs from the mixture and place them ona baking sheet.

Once all the meatballs are formed, place them inthe preheated oven and bake for 10-12 minutes.

Add the 2 tablespoons of olive oil to a largesauté pan or skillet and place over medium heat and preheat. Add in the onions and cook for 4-5minutes. Stir in the garlic and redpepper flakes and cook for another 1-2 minutes or until the onions aretranslucent. Pour in the crushedtomatoes, a sprinkling of salt, the pepper, each of the dried herbs, asprinkling of sugar and the Worcestershire sauce and stir to combine. Add in the meatballs, cover and simmer forabout 20 minutes or until the sauce has thickened and reduced. Stir occasionally.

While the sauce is simmering, bring a large potof water to a boil. Once it comes to aroaring boil, toss in a generous amount of salt (at least 2 tablespoons) andadd in the pasta. Cook the pasta accordingto the package directions and drain when done cooking.

Pour the drained pasta into a big serving bowland top with the marinara and meatballs. Toss to combine. For an addedfinish, sprinkle with fresh basil and freshly grated Parmesan. Serve and enjoy!

HOW TO EAT: Sauces

2011-12-14T12:04:00.000-05:00

I'm an undisputed sauce girl! And when I come across a sauce that I like, "more is more" is the mantra that applies. Sauces done right carry the perfect nuance of flavor and can elevate dishes single-handedly. Whether it's salty fish sauce, tangy hot sauce, smoky barbecue sauce, decadent gravy, or any other scrumptious, sauce-y concoction, when you indulge, it's the best thing ever. At least for me, anyway.

My latest tutorial in our "how-to-eat" series gives us the simple rules of the road for enjoying all things saucy.

Happy Eating!

Eating Sauces

Sauces may be poured over or beside meat. A forkful of food at a time may be dipped into the sauce.

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No. 246: A Review

2011-12-10T13:01:00.002-05:00

Last night I dined at the restaurant, No. 246, for the first time. It came across my radar a little while back and seemed like a place that would satisfy my penchant for indulging in delicious eats in beautiful settings. And the pedigrees of the chefs/owners, along with some local buzz, had me feeling sure that I'd love everything about it. Was I right? Well, yes and no.

While there was lots to love, there did happen to be one glitch of sorts in my experience. So here's the lowdown on my first take at this neat spot, broken down into a few key categories that matter to me in any dining experience.

The Food: No. 246 offers its own local take on Italian cuisine. The menu boasted of cheeses, charcuterie, salads, sides, pizzas and, of course, pastas--along with some special entree offerings. I scoured the menu online, in advance, (a habit of mine, I admit), and decided upon their Romana pizza. The description of this pizza--tomato, oregano, anchovies, chilies, garlic, black olives and olive oil--spoke to me and my palette in a mouth-watering way, and I couldn't wait to dive in when dinner time finally came around last night. Sometimes my choices change between my initial menu look and the actual restaurant visit, but this time it did not. It stuck--and happily so. I loved it.

Romana Pizza, No. 246

It was everything that I love about pizza. The crust wasn't too thick or too thin and was perfectly crispy. The ingredients--hearty tomato seasoned with garlic, chilies, olive oil, accompanied by the briny goodness of the olives and anchovies, made each bite so, so good. Our table also received some chili oil for drizzling and that was the coup de tat to make this one of the best pizzas I ever recall having. Seriously. And beyond all that, it was quite substantial and easily shareable depending on one's appetite, with maybe a salad or side dish tossed in to round things out. In fact, I have left overs that will shortly become lunch.

But it wasn't all good on the food front. I also scoped out the dessert menu in advance and knew that I had a date with their chocolate and candied hazelnut ice cream in a homemade waffle cone. Being the ice cream junkie that I am, I purposely limited my intake to two courses so that I could indulge in every last bite of this treat. The taste? Quite good. And the garnish of hazelnuts added the perfect crunch and texture contrast. (I make a similar gelato recipe at home.) However, it was served almost half melted! Not good for a frozen dessert, right? See what I mean in the shot below, which was taken right when it was delivered to our table.

Chocolate and Candied Hazelnut Ice Cream with a Homemade Waffle Cone

In hindsight, I should have sent it back and requested a fresh, truly frozen, dessert, but my reflex prevailed, and I dived in to prevent losing any further enjoyment from the fastly liquefying serving before me. It definitely took the star appeal out of what I anticipate is normally a rock star dessert.

The Ambiance/Decor: True to the depiction on its website, I found the decor to be beautifully understated, yet stunning, giving the space an equally rustic and modern look and feel. And the ambiance was casual and welcoming, bolstered by the low lighting that helped to offer up the feel of a special dining experience.

The Cost: I found the menus to be reasonably priced and likely suitable to most budgets, with the entree courses topping out around the mid-twenties, on the high end.

The Linger Factor: When you're dining out, this is typically the time you look forward to "letting your hair down", unwinding and catching up. And having the ability to linger for a bit after the courses have stopped flowing and the meal is over, to take everything in without the sometimes abrupt halt that can ensue, is a welcomed pleasure. No. 246 offers up plenty, so you'll be able to enjoy not only your food--but your company.

And finally...

Location, Location, Location: No. 246 is located in the heart of downtown Decatur, with convenient public parking close by. (I was wearing 'valet parking' heels, so the ability to find relatively convenient parking in that downtown area on a Friday night scores big with me.) It's a great part of the Atlanta Metropolitan area, replete with many other charming and noteworthy restaurants and shops.

All smiles from an enjoyable evening with a good friend & good eats

Final verdict? I'll be back!

Happy Eating!

People Who Love To Eat...

2011-12-06T12:05:00.001-05:00

Source: etsy.com via Dawn on Pinterest

Risotto with Roasted Butternut Squash

2011-12-05T15:10:00.000-05:00

Risotto with Roasted Butternut Squash

When you think decadent, comfort food, think risotto. This Italian delicacy has been (mis)labeled by many as difficult to make well. Sure, it's a labor of love, rather than a leave it and forget it type of dish, but the payoff is worth the all the effort.

When making risotto, patience, more than anything, is the name of the game. I use the traditional Arborio rice that yields the creamy, lusciousness that is risotto's trademark. Flavored with a base of onions, seasonings, wine, and bathed in stock throughout the cooking process, it comes out as a scrumptious bite again and again. You can keep it simple with a finish of freshly grated cheese--or you can use it as the base for incorporating everything from vegetables, to mushrooms, to shellfish, to whatever your tastes desire.

I've prepared it many ways, but last night I decided to go with roasted butternut squash (which carries undeniable, mouth-watering goodness all its own), as a hearty addition to this dish. The two paired deliciously well for a fulfilling and satisfying meal.

Like me, I'm sure that once you embrace risotto in your kitchen, there will be no turning back. (And who would want to, anyway?)

Happy Eating!

Risotto with Roasted Butternut Squash

Ingredients:

1.5 to 2 lbs butternut squash

1 cup Arborio rice

1 medium onion, chopped

1 tablespoon unsalted butter

1 tablespoon olive oil, plus more for drizzling

1/2 cup white wine

5 cups chicken stock*

Freshly grated Parmigiano Reggiano

Salt and Pepper

Preheat oven to 400 degrees F.

Peel and cut butternut squash (removing seeds and pith) into one-inch square pieces. Place squash on a lined-baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss together and roast in pre-heated oven for 35-40 minutes, until tender and caramelized. (Toss mid-way through cooking.)

In a saucepan, bring stock to a boil, then lower to a simmer.

Heat butter and 1 tablespoon olive oil over medium heat in a heavy-bottomed pan. Add in onion, season with salt and pepper, and cook until the onion becomes translucent, about 5-7 minutes. Add in rice and stir to coat it with the oil and butter. Add in wine and cook until the wine is absorbed. Add a ladle full of stock and stir until the stock is absorbed. Repeat and continue cooking for about 20 minutes.

Remove risotto from heat and add cheese and roasted butternut squash. Garnish with more cheese to taste, as desired. Enjoy!

*Cook's Note: Substitute vegetable broth or water for a vegetarian version.

Foodie Vocabulary: Bouquet Garni

2011-12-02T00:14:00.000-05:00

As the cooler temperatures settle in, there's nothing like hearty, warming dishes to knock off the chill and bring on the comfort. Soups, chili, stews, oven-roasted fare, and the like, make the kitchen a warm and cozy place to be--not to mention a delicious one. I love that these dishes also lend themselves well to the flavor explosions that herbs (dried and fresh) impart. In fact, when you're looking to up the savory quotient of a dish with the least amount of effort, herbs are a game changer. Here enters the bouquet garni.

A bouquet garni (French for "garnished bouquet") is a bundle of herbs used to flavor soups, stews, sauces, stocks, meats, vegetables--you name it! Selected herbs are gathered together--in a sachet of cheesecloth or similar fabric for dried herbs and bundled with kitchen twine for fresh herbs--to form the "bouquet". The bouquet is placed in the dish during the cooking process to infuse flavor and removed, as a whole, once the cooking process is complete. And the mission of flavorful, hearty fare is accomplished.

So the next time you're looking to infuse some herbaceous goodness into your eats, consider a fresh or dried bouquet garni--and let it do all the work for you. I purchased my first bouquet garni (multiple jars in fact) during my last trip to Paris a few years ago, and I haven't stopped using them since, although today I definitely make my own! To help you indulge, below are two recipes perfectly suited for this special touch.

Lentil Soup

Roasted Chicken and Vegetables

Enjoy & Happy Eating!

My Thanksgiving 2011 Highlights {In Photos}

2011-11-26T13:31:00.002-05:00

My Thanksgiving holiday proved to be another wonderful occasion to celebrate all the blessings that I am fortunate to enjoy--not the least of which are my family and dear friends. Known as a "foodie's dream holiday", Thanksgiving also represents the perfect opportunity to prepare some of the dishes that make the holiday season memorable--and delectable.

My family table always goes way beyond--with a bounty of both traditional and not-so-traditional fare. It's always a good time--made of great memories and good eats! My contributions to this year's family meal included Citrus & Herb Brined Roasted Turkey, Herb & Sausage Stuffing, and Scrumptious Carrot Cake.

I hope your holiday was all you hoped for--filled with lasting memories for years to come. I'd love to know how you celebrated and what dishes you brought to the table.

Happy Eating!

Carrot Cake

A View From the Top

The Main Event--Citrus & Herb Brined Roasted Turkey

Herb & Sausage Stuffing

One of my Aunt's lovely table settings

Special Touches: Champagne Vinaigrette & Herb-Garlic Butter

2011-11-20T08:36:00.002-05:00

In the grand scheme of a meal, a special dressing or butter may not seem like a big deal, but trust me when I tell you that it is. In fact, I think everything that brings a meal together--from the quality of the ingredients to the finishing touches--are quite special. They exemplify the effort (i.e. the heart and soul--and love, in my case) that goes into preparing a delectable meal.

In the case of a vinaigrette and compound butter, you can single-handedly elevate a dish from routine and ordinary to extraordinary and unforgettable. And recipes like my classic Champagne Vinaigrette and Herb-Garlic Butter will help you do just that.

When I share with others that I've been making my own dressings (Vinaigrettes, Blue Cheese, Caesar, etc.) for years, they often look amazed. (And I get it--especially with the non-foodie types.) However, I then share how easy they are to make, as well as the fact that with the home-made stuff you know--and control--exactly what you're eating. The added health benefits--along with the fun of creating something delicious on your own--means that you really have no reason not to make your own! This is equally true with compound butters.

The flavor profiles for vinaigrette and compound butter are as varied as your tastes and imaginations will allow, but for today's purposes, I'm sharing two of my all-time favorites that never fail to satisfy--and solicit the abundant "oohs and aahs" that every dedicated cook loves to inspire.

So whether you're looking to dress up salad greens and grilled vegetables, or wake up pasta, fish or roasted meats, adding these special touches will take you there--and beyond.

Happy Eating!

Champagne Vinaigrette

Ingredients:

3 tablespoons champagne vinegar*

1/2 cup extra virgin olive oil

1 garlic clove, minced

1 teaspoon dijon mustard

1/2 teaspoon honey

Kosher salt, to taste
Freshly ground black pepper, to taste

Add vinegar, garlic, mustard, honey, salt and pepper in a bowl and whisk to combine. Slowly drizzle the olive oil into the mixture while steadily whisking until the oil is fully incorporated and the dressing emulsifies. Store dressing in an airtight container in the refrigerator for on-going enjoyment.

*Cook's Note: If you don't have champagne vinegar on hand, you can substitute a good white wine vinegar for an equally delicious vinaigrette.

Herb-Garlic Butter

Ingredients:

1/2 cup (4 oz.) unsalted butter, at room temperature

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon Italian parsley, chopped

1/2 teaspoon fresh rosemary, chopped

1 large or 2 small garlic cloves, minced

1/4 teaspoon salt

Combine butter, herbs, garlic and salt. Refrigerate (or freeze) until butter has become firm again. Remove from refrigerator, serve and enjoy!

P.S. Tell me, what special touches do you like to add to your dishes?

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HOW TO EAT: Chicken, Duck and Turkey

2011-11-14T09:06:00.000-05:00

If ever there was a season for all things poultry, this is it. And I, for one, couldn't be more thrilled! Whether you're talking fried chicken, roasted turkey, Peking duck, or any other variation of these beloved eats, there is an excitement when they're on the menu.

Seasonally timed for your holiday meals, soirees--and beyond (think left overs), comes the latest installation in our "how to eat" series.

Happy (Poultry) Eating!

Eating Chicken, Duck and Turkey
Eat with a fork and knife. Fried chicken is only eaten with the fingers at a picnic or a casual family gathering.

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Cars & Cuisine: The Cadillac Culinary Challenge Test Drive

2011-11-07T08:44:00.000-05:00

BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens

On the heels of what was a most fun--and long overdue--return to my alma mater for our annual homecoming game and festivities on Saturday (we won!), came a beautiful Sunday afternoon indulgence of sleek, luxury cars and scrumptious, succulent cuisine aka The Cadillac Culinary Challenge Test Drive.

With the beautiful Fall weather as the backdrop, it was an afternoon of pleasure for the senses--especially the palette. The Cadillac sponsor wowed with its fleet of cars ready for the ooing and ahhing and test driving, while also bringing together world renowned chef, Marcus Samuelsson, and local culinary talent, Kenneth Bills, Chef Partner, Fleming's Prime Steakhouse & Wine Bar, Atlanta, for an engaging culinary challenge.

Despite its billing as a culinary challenge/competition, what actually took place was more of a lively (and friendly) celebration of each chef's cuisine, highlighting the secret ingredient, pecans, along with a big heaping of audience participation. The mutual respect and camaraderie of Chefs Samuelsson and Bills was also evident.

And the eats? They were phenomenal. Chef Samuelsson owned the savory side of the challenge with an amazing dish comprised of BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens. (I was one of two fortunate guests to land the full serving of this melt-in-your-mouth delicacy (pictured above), in addition to the tasting samples enjoyed by all the event goers.) On the sweet side of things, Chef Bills served a decadent Chocolate Pecan Turtle Pie that had self-avowed "non-pecan pie eaters" confessing their conversion! (Unfortunately, I managed to devour my pie before getting in a photo.) In the end, both chefs dished up good eats that showcased pecans deliciously.

To cap off the wonderful event, guests were given complimentary copies of Bon Appetit magazine and the recipes for each chef's creations. I can't wait to recreate them at home.

With a fully satiated appetite and a gorgeous sunset on the horizon, I was ready for my test drive spin in the new Cadillac Sedan. It was the perfect ending to a superb event--and weekend.

Happy Eating!

P.S. Enjoy additional photos from the day's festivities below--and let me know how you most like to serve up pecans.

Me and Chef Samuelsson of Red Rooster Harlem


Chef's Station

Chefs Marcus and Kenneth

Postcard From Italy: Dolce Vita

2011-11-04T13:14:00.000-04:00

A sweet photo memory from my travels through Italy. Featured here: a feast for the eyes (& taste) in Florence, Italy.

Potluck Etiquette

2011-11-02T08:32:00.000-04:00

With the holiday season right around the corner, there's no better time to brush up on your etiquette--your potluck etiquette, to be exact. With the plethora of gatherings and parties that this time of the year brings, you'll surely have ample opportunity to put what you learn to work.

Potlucks are a great way to share food and fellowship--without the entire burden falling to the host/hostess--but is it entirely free form? Are there "rules" or considerations that we can adapt to help us be on our best potluck party-going behavior?

This video, featuring Peggy Post (author of Emily Post's Etiquette), gives some pointers on the dos, don'ts and whatevers of this often overlooked form of dining and entertaining. It's potluck--elevated!

Happy Eating!

Spicy Goodness!: My Guest Chef Turn at Williams-Sonoma

2011-10-29T14:24:00.002-04:00

For many, the mention of spice connotes heat--and little more. And while spice can be a carrier of heat in some instances, it is only one facet of its many variations. In fact, the world of spice is a broad spectrum that encompasses sweetness, smokiness, depth, richness, intensity of flavor, and much more--along with that most familiar characteristic, heat.

And on last Saturday afternoon, I had the privilege of celebrating the world of spice during my guest chef event at Williams-Sonoma. With the Fall season upon us and the cooler temperatures in tow, I wanted to showcase recipes that resonate warmth, along with bold, delicious flavor. In short, I wanted to serve my own brand of spicy goodness! And I'm pleased to say that I did.

Serving up tasting samples and engaging the crowd

It was such a thrill for me to bring D.M.R. Fine Foods to the Williams-Sonoma customer base, as well as to my dear friends, clients, family and "fans" who came out, and to fulfill my passion for sharing all things culinary. I loved every moment of the event, most especially my interaction with the lively, inquisitive and fun group. From my cooking demonstration, to informal Q&A, to the tastings and immediate (positive) feedback, it was a grand time in keeping with Williams-Sonoma's tradition of grand cuisine.

As I purposed, we talked of--and tasted--the world of spice. And now I'm thrilled to similarly unfold that world to you here on DMRFF by sharing that day's recipes; ones that are sure to become favorites in your dining and entertaining repertoires. You can also check out a few additional photos from that day's event here.

So here's to spicy goodness (as featured below in three delicious recipes which were a big hit!)--and, as always, Happy Eating!

Spicy Three Bean Chili

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 bell pepper, diced

1 28-ounce can crushed tomatoes

1 8-ounce can tomato sauce

12 oz. water

1 ½ tablespoons chili powder

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon sweet paprika

1 ½ teaspoons cayenne pepper

Salt

2 chipotle peppers in adobo sauce, diced*

1 15oz. can chili beans

1 15oz. can black beans, rinsed and drained

1 15oz. can cannellini beans, rinsed and drained

1 ½ cups frozen corn kernels

Several splashes of Tabasco sauce (optional)

Instructions:

Pre-heat olive oil in a heavy bottomed pot under medium heat. Add the onion, bell pepper and ½ teaspoon salt. Cook until vegetables begin to soften, about 5-7 minutes. Add in garlic and cook for another minute.

Add crushed tomatoes, tomato sauce, water, spices and seasonings, chipotle peppers, 1 teaspoon salt and Tabasco. Stir until mixed thoroughly and bring to a boil. Cover, reduce heat to low and simmer for 25 minutes, stirring occasionally. Add in corn and beans and cook for an additional five minutes. Serve and enjoy!

*Cook's Note: If you want to temper the heat factor in this spicy chili dish, you can reduce the amount of chipotle peppers or, omit them altogether.

**This recipe converts perfectly into a turkey, chicken, or beef chili. Simply add in 1 1/2 to 2 lbs. of your meat of choice when you begin sauteing your onions and peppers and allow meat to brown thoroughly.

Sugar, Herbs and Spiced Nuts

Ingredients:

2 cups assorted nuts, roasted

1 1/2-2 tablespoons butter

¼ cup brown sugar

½ teaspoon cumin

½ teaspoon allspice

¾ teaspoon cayenne

½ teaspoon herbs de Provence

1 teaspoon sea salt

2 tablespoons water

Instructions:

Preheat oven to 350° F

Place nuts on a baking sheet and roast for 10 minutes. Remove from the oven and set aside.

Mix spices, salt and herbs and set aside. Put butter in a large skillet over medium heat and as it melts add in sugar, spice blend and water and stir together until a glaze forms, about 1-2 minutes.

Turn off heat and add roasted nuts to the skillet. Toss nuts until they are completely coated. Pour glazed nuts onto a foil-lined baking sheet and spread out into one layer to prevent clumping. Allow glaze to set for 10-15 minutes. Serve and enjoy!

*Note: Nuts should be stored in an airtight container to preserve freshness.

Hot Mulled Cider

Enjoy this warm and delicious sip from the DMRFF recipe archives: Hot Mulled Cider.

Go Green: The Perfect Green Smoothie Guide

2011-10-27T00:16:00.002-04:00

Source: None via Dawn on Pinterest

Link Love: Food Apps, Recipes + Lots of Other Goodness

2011-10-19T00:07:00.001-04:00

In today's post, I'm sharing some of my favorite links from around the web. Enjoy--and let me know your thoughts by leaving a comment or two.

Happy Eating!

1. Jacques Pepin's Take on Becoming a Great Chef + more...

2. 10 Food and Cooking Apps That Will Make You a Better Cook (for iPhone and iPad)

3. 20 Skinny Habits to Live By

4. Dive Into Food History!

5. Delectable Bites...Swiss Chard with Shiitake Butter

HOW TO EAT: Pasta

2011-10-13T11:25:00.000-04:00

If you've ever been guilty of cutting your noodles down to size or even using a spoon to assist in eating that universal delicacy known as pasta, then today's "how to eat" tutorial is just for you.

Beloved the world over, there are likely no shortages of ways people like to eat their pasta, and today we'll get you going in the right direction for some yummy--and proper--noshing.

Happy Eating!

Eating Pasta:

To eat spaghetti (or other long noodles), use your fork and separate a few strands. Hold the tip of the prongs against the plate and twirl the fork around to gather the strands onto it. Don't stir and don't use a spoon. Even in Italy the use of a spoon is frowned upon except at very informal, family-style meals. Small-sized pasta such as tortellini, ziti, and penne are eaten with a fork.

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Roasted Vegetable Baklava

2011-10-10T14:30:00.000-04:00

This past weekend I celebrated the birthday of a good friend by making dinner. The menu was vegetarian, by request, so I knew it called for a stellar entrée that was commandeering and substantial enough to hold its own as the star course. In chatting with my friend about options, I was reminded of the savory baklava dish that I had prepared a few years ago to ring in the New Year. This version, like its renowned sweet counterpart, scored high marks, and I was excited to bring it back into my cooking fold once again.

So along with a green salad, garnished with spiced nuts and dressed with a classic vinaigrette, and moist, melt-in-your-mouth citrus pound cake and ice cream, the roasted vegetable baklava made for a delectable indulgence, that kept the seconds--and thirds--flowing (to my delight), and marked yet another memorable celebration of the joys of friendship. It was a good day.

Like the traditional Greek dessert, this dish brings us the irresistibly, flaky phyllo dough. It serves as the perfect "casing" for hearty roasted vegetables, herbs, seasonings and a walnut mixture, that come together in the form of an elegant and scrumptious dish. I adapted my recipe from the original Gourmet recipe by adding some additional touches to amp up the flavor quotient. My final compliment of the night was that it was a "divine dinner".

Now that it's back on my radar, I'm confident that this recipe will find its way into my repertoire more often and help to serve up more great memories and loads of... Happy Eating!

Roasted Vegetable Baklava
Ingredients:
1/2 cup walnuts (2 ounces), toasted
1/4 cup fine dry plain bread crumbs
1/2 pound Yukon Gold potatoes
1/2 pound Sweet potatoes
2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
3/4 pound parsnips (3 medium), sliced diagonally 1/3 inch thick
1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
1 large onion, halved and sliced
3 garlic cloves, minced
Herbs de Provence
1/4 cup finely grated Gruyere cheese
Salt and Pepper
3/4 cup olive oil, divided
2/3 cup water
1/3 cup chopped dill
8 (17-by 12-inch) phyllo sheets, thawed if frozen

Equipment: a shallow 3-quart oval or rectangular baking dish

Preheat oven to 425°F with racks in upper and lower thirds.

Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).

Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil and a generous sprinkling of salt, pepper and herbs de Provence.

Roast vegetables, stirring and switching position of pans--and adding in minced garlic--halfway through, until softened and golden brown in spots, about 1 hour. Leave oven on with 1 rack in the middle.

Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds, dill and cheese.

Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoons of walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.

Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).

Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.

Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving. Enjoy!

Recipe adapted from Gourmet 2008

Join Me as Williams-Sonoma's Featured Guest Chef!

2011-10-04T10:36:00.000-04:00

I was recently invited to be Williams-Sonoma's featured Guest Chef on Saturday, October 22, 2011, from 2-4pm EST at Lenox Square Mall, Atlanta, Georgia--and I want you to be my guest!

I'm excited to collaborate with one of my favorite gourmet food brands to share my love for the world of food--including a cooking demonstration, recipes, tastings and more!

So mark your calendars and make plans to join me for a fun afternoon of yummy eats and inspiration.

I hope to see you there!

XO, Dawn

Venue Details:
WILLIAMS-SONOMA
LENOX SQUARE

3393 PEACHTREE ROAD NE

ATLANTA, GA 30326

(404) 812-1703

Toast With This!: Bloody Mary Mocktail

2011-10-01T09:07:00.000-04:00

The weekend is here! And if you're looking for something extra special to wash down the yummy breakfast and brunch eats you have on the menu, look no further than a delicious Bloody Mary mocktail. This drink packs a bold, savory punch as the flavors of tomato, horseradish, celery, worcestershire, garlic, and more, come together into an unforgettably scrumptious sip. Promise.

There are many variations on this classic, but I personally favor Ina Garten's recipe (sans the alcohol--and hence our mocktail version.) So as you relax, relate and release this weekend, don't forget to toast with this!

Happy Sipping!

Bloody Mary Mocktail

Ingredients:

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes Tabasco, or to taste

Cut the celery in large dices, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Chill. Serve over ice with a stick of celery.

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HOW TO EAT: Bread and Butter

2011-09-28T12:54:00.000-04:00

Today I'm serving up another tutorial in our "how to eat" series. This time it's for our beloved--or dare I say irresistible temptation--bread and butter. Just thinking of this satiating duo brings a smile to my face and, no doubt, yours, too. So whenever and however you choose to indulge, here's the "how to". Happy Eating!

Eating Bread and Butter
Do not pull the roll in half. Break off only one bite of your bread or roll at a time, then butter it with your butter spreader and eat. Do the buttering on your plate, not in your hand. When butter is passed, take a portion onto your butter plate with the butter server. If pats are used, pick them up with a fork and place on your plate.

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In Season: The Best Way to Shop and Eat

2011-09-22T00:08:00.000-04:00

There's something to be said for seasonal eats. When it comes to the benefits, there are two major ones that will matter to everyone: cost and taste. Simply put, buying food in peak-season yields cheaper costs and ultimate flavor.

And it only makes sense. To purchase tomatoes in the heart of winter is not the same experience as purchasing them during the summer months when the crop abounds. Similarly, looking for a pumpkin in the heat of summer likely won't be your most satisfying, or tasty, experience. So when the rubber meets the road, as we say in the South, you'll want to make sure you've covered your two main priorities: ~~good~~ great food at the best prices.

If you're now thinking, "great, but where do I start?", I'm glad you asked. I scoured this seasonal ingredient map on Epicurious.com which takes seasonal eating to the ultimate level by showing you what's in season in your state for each month of the year, along with recipes, tips and more. I love it and plan on getting good use out of it as I shop and plan meals in the days to come. I hope you'll also find it to be a great resource for the best in local, authentic, farm-to-table fare.

Happy (In Season) Eating!

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Elegant and Easy: Pan-Seared Chicken Breasts with Pan Jus

2011-09-20T15:10:00.000-04:00

I love how food can be elegant and easy at the same time. And my recipe for pan-seared chicken breasts with pan jus fits the bill perfectly. A cinch to prepare, this dish takes our favorite white meat and elevates it to 'star' status.

The seared crust, flavored with herbs, along with the bright and fresh pan jus, renders a moist, succulent chicken breast, bite after bite. I've served this for dinner parties and private dining, alike, and can tell you that although it's simple in preparation, you won't lack the wow appeal or flavor typically associated with more complicated fare.

So here's to elegant, easy--and delicious. Happy Eating!

Pan-Seared Chicken Breasts with Pan Jus

Ingredients:

2 tablespoons cooking oil
1 pound, skinless, boneless chicken breasts
Salt and pepper to taste

Several sprigs fresh thyme
Herbs de provence or other dried herbs
1 "pat" of butter

3/4 cup chicken stock
Juice of one lemon

3/4 cup white wine
1 tablespoon of drained capers or fresh Italian parsley (optional)

Instructions:

Coat bottom of frying pan/skillet with oil and heat over medium-high heat, add in thyme sprigs
Season chicken liberally with salt, pepper and dried herbs and add to the pan (don't overcrowd the pan!) and allow to brown nicely on one side (about 4 minutes); flip over and allow to brown on the other side

(Cook’s Note: you will know when it's time to flip the chicken when it naturally releases from the pan without sticking)
Remove chicken from the pan and set aside
Add chicken stock, lemon juice, wine and more black pepper and use to de-glaze the pan (i.e. scrape up browned bits from bottom of the pan); stir sauce and bring to a simmer
Stir in pat of butter and return chicken to the pan
Continue to cook chicken in sauce for another 4-5 minutes
Stir in capers or sprinkle fresh parsley at very end of cooking, if using
Serve chicken and drizzle with pan jus

HOW TO EAT: Oysters and Clams

2011-09-16T10:47:00.000-04:00

Photo: France Ruffenach

Today's "how to eat" installation was inspired by a request from a DMRFF reader. I love hearing from you, my readers--and fellow eaters--and once again am excited to share a tutorial on eating. This time on fresh oysters and clams.

Enjoy & Happy Eating!

Eating (Fresh) Oysters and Clams:
Use an oyster fork for oysters and clams served on the half-shell. Hold the shell with one hand and remove the oyster or clam whole with the fork. Dip it in the sauce, and eat it in one mouthful. Large oysters may be cut in half.

LADURÉE: My NYC Macaron Mission

2011-09-13T08:32:00.000-04:00

World-renowned Parisian macaron house, Ladurée, recently opened its first store state-side, and I had the good fortune of taking it all in during my latest jaunt to NYC.

The traipse across town from an afternoon of shopping in Soho to the Upper East Side where Ladurée resides, plus the approximate two-hour investment of standing in line, coupled with waiting for my order to be taken, was well....worth it! And given the line I encountered upon arrival--and the one that remained upon departure--I wasn't the only one excited to welcome Ladurée (or its perfectly scrumptious macarons, to be exact) to the NYC foodscape.

Beautifully decorated, the small storefront boasts exquisite window and interior displays of macarons and accompanying accessories.

When my time to order finally came around, I selected an assortment of pistachio, raspberry, coconut, salted caramel and lemon macarons for the ultimate sweet indulgence.

Word has it that plans for another location in NYC could be in the works--one that would include a tea salon and other special touches. I'll be keeping my ears and eyes peeled, but for now I'm content to get my macarons counter-side when they're this good.

In closing, check out a short video with a look inside Ladurée on that busy, bustling afternoon.

Happy Eating!

HOW TO EAT: Watermelon

2011-09-02T11:33:00.000-04:00

Juicy, sweet, refreshing (and figure-friendly). Add these tags and more to the yumminess that we call watermelon. As versatile as it is delectable, watermelon is one of my favorite fruits for everything from salads to drinks to plain 'ole snacking.

As the Labor Day weekend kicks off, you may already be thinking what I'm thinking: bring on the melon! So to give a boost to your eating on this front, check out my latest "how to eat" tutorial.

And as always, Happy Eating!

Eating Watermelon:

Eat with a fork unless cubed. Eat with a spoon when cut into small pieces and served in a dish. Use a fork and knife when served with the rind attached. Drop seeds into your cupped hand and place them on the side of your plate.

Grilled Steak Salad

2011-08-31T08:23:00.000-04:00

Although the Summer is winding down, there's still a place for lighter--yet hearty--fare like delicious salads. My grilled steak salad abundantly showcases the season's bounty of juicy, flavor-drenched tomatoes and peppers, along with the freshness of crisp romaine and hothouse cucumbers, topped with perfectly grilled skirt steak, garnished with blue cheese crumbles and dressed with a classic vinaigrette.

Now that's a salad! One that's as easy to pull together as grabbing the fresh produce from your fridge, grilling your steak and combining the ingredients into a scrumptious dish that can hold its own as a light and satisfying entree.

So while Summer may be on its way out, delicious and healthy eating is always on the menu.

Happy Eating!

Grilled Steak Salad

Ingredients:
Romaine lettuce
Fresh tomatoes
Red bell peppers
English cucumber
Fresh jalapeno pepper slices (optional)
Blue cheese crumbles
Grilled skirt steak
Vinaigrette or dressing of choice

Arrange the produce on a large plate or platter, top with the steak, and garnish with the cheese crumbles. Finally, lightly dress with the vinaigrette (or dressing of choice) and enjoy!

HOW TO EAT: Artichokes

2011-08-23T09:24:00.001-04:00

Social graces and dining are common bedfellows. Admittedly, the dining "do's and don'ts" are not always obvious. Everything from which fork goes with which course to "how to" eat ______ can confront the conscious eater. Which is why I'm excited to introduce the "How To Eat" series here on DMRFF.

The series will offer a quick snapshot of some of our favorite foods--and provide mini tutorials on the proper way to eat them, as advised in The Little Book of Etiquette.

First up on the menu are our beloved artichokes.

Happy Eating!

Eating An Artichoke:
Eat with your fingers. Remove each leaf separately, dip the soft end in sauce, and then pull it through your teeth to remove the edible portion. Discard the remainder of the leaf on the side of your plate. Secure the heart with a fork and scrape the thistle away with a knife. Then cut the heart into pieces and eat with a fork.

[Image Source}

The Perfect Nibble: Blue Cheese and Walnut Crackers

2011-08-19T11:26:00.000-04:00

Blue Cheese and Walnut Crackers

The other day I decided to shop my refrigerator. Translation: I did (a rather quick) once-over for inspiration and ideas for using up the myriad ingredients that were in store. Almost instantly, my eyes fell on the blue cheese I had bought a little while back and the walnuts that I typically keep on hand. And what happened next was pure decadence.

Marrying these two ingredients into a simple, yet indulgent, recipe was about to become a fete accompli--and the spawn of some satiating snacking. I had been wanting to bake these crackers since I discovered the recipe way back when, and now, with the star ingredients on hand, the time had come. In a matter of sheer minutes, I had the beautiful, sky blue, walnut-encrusted dough ready for its chill down. And since it was a late-night start, I baked them off the next day.

I've been trying to pace myself with each salty, tangy, nutty, buttery bite. While simple to make, these crackers carry a delicious intermix of flavors that makes each bite somehow more delectable than the last. And to add to their grandness, I serve them with a perfectly sweet offset of fig jam. It's the salty-sweet, crumbly-smooth, heavenly contrast that yields the perfect nibble.

Easily their own 'cheese and cracker' plate, they are a great addition for cocktail and tea parties, appetizer courses, or my own personal favorite--anytime indulgence.

Happy Eating!

Blue Cheese and Walnut Crackers

Ingredients:
1/4 pound (1 stick) unsalted butter, at room temperature
8 ounces blue cheese, crumbled, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon freshly ground black pepper
1 extra-large egg beaten with 1 tablespoon water for egg wash
1/2 cup roughly chopped walnuts

Instructions:

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and blue cheese together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. Store in an air-tight container to maintain freshness.

Recipe courtesy of Ina Garten

Happy Blogiversary!: D.M.R. Fine Foods, The Blog, Turns One!

2011-08-15T09:12:00.001-04:00

One year ago, today, I wrote my first blog post for D.M.R. Fine Foods. It was an exciting release for me, after months of thinking about it, but never quite stopping long enough to do it. And it made so much sense! I was already talking about my food, photographing it, and sharing it as often as I could. So starting this blog was the perfect outlet for me to share more--with you.

I didn't know who would care to share in my new journey, but hoped it would offer up the same infectious love for the world of food that I possess and, as I shared in that first post, "the endless possibilities that it affords". Now, one year later, I believe this blog has added a greater dimension to my expression as a foodie, writer, home chef, teacher, student, advocate and visionary. It has given enormously to me, the greatest gift being the opportunity I have to share with you again and again.

From recipe contests to blogger conferences to new business partnerships to exciting professional connections--and so much more--it has truly been a special year in food for me! And I'm looking forward to greater things to come.

I'm thrilled that I finally picked up my proverbial pen one year ago and fulfilled yet another measure of my passion for sharing the joys of all things culinary.

Happy Eating!

P.S. For a peek at that first post click here.

When Food Speaks for Itself: Grilled Cheese, Thyme Honey, Figs

2011-08-14T14:20:00.000-04:00


Beautiful Food Photography makes a bold statement in and of itself. I'm ever inspired by, intrigued and in love with the world of food.

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Food Love

2011-08-13T13:26:00.002-04:00

NOTE: This post was my very first D.M.R. Fine Foods blog post--originally published on Sunday, August 15, 2010. I tweaked it slightly today to add my great-grandmother into my homage to my family food heritage and thought the post would remain as the original when saved, but alas, it moved it to the top of the queue today, so play along with me and you can follow the content below. :)

XO, Dawn

Inaugural Post from 8.15.10
My earliest memories of food were associated with family and love. Food, eating, cooking and the entire culinary spectrum thrills me. I LOVE food--cooking it, eating it, learning about it, and to cap it all off--sharing it!

Food has always been a central part of my life--whether with family (I come from a long line of great cooks, starting with my great-grandmother), friends, clients, and even strangers, on occasion. It has always represented love and sharing and enjoyment, along with sustenance.

My personal love of food has grown exponentially over the past several years leading me to devour food tv, publications, incorporate it into my travels, study it, host dinner parties, launch a catering business, teach culinary courses, photograph my food on every turn--and now, blog about it. All of this allows me to share about one of my truest passions. Admittedly, I am 'that' foodie!

With this blog, I hope you'll be just as inspired as I am to dive into the 'world of food' and all the endless possibilities it affords.

Happy Eating!

P.S. Tuning in to the 'Next Food Network Star' finale!

Taste Makers: The Artisans' Market at Williams-Sonoma

2011-08-10T13:16:00.000-04:00

Honey from Savannah Bee Co.

Last weekend I dropped by the Artisans' Market at my local Williams-Sonoma and enjoyed some delicious bites from some of Atlanta's talented local artisans. Not only was it a pleasure to sample the tasty fare, but equally to my liking was the opportunity to meet the people behind the food.

From the Italian delicacies of Bella Cucina to the exquisite chocolates of Cacao Atlanta to the Southern delights of Phickles Pickles--and many more--it was a true foodie haven. Between sharing our passions for food, snapping pics, and hearing about all the new and exciting ventures that these taste makers have on the horizon, it was an indulgent way to spend a portion of my Saturday afternoon. And it felt good supporting our local producers so that they can continue to pursue their dreams and so that we can continue to enjoy the fruits of their labor.

I'm excited to see what's next for the many and varied local artisans who are making bold, delicious food statements. I'll be watching because surely it will fuel my Happy Eating!

More photo highlights from the Market:

Delicious teas from Braswell's

The ladies of Bella Cucina

Posing with culinary icon, Chef Virginia Willis

Click here to see all of the great photos from that day!

GAGA FOR GOURMET!

2011-08-05T08:16:00.003-04:00

When I began subscribing to food periodicals years ago, Gourmet instantly became my favorite of the lot. Getting my magazine each month was like unwrapping a beautiful gift filled with endless treasures that were nothing short of yummy, eye-pleasing and INSPIRING! The best the culinary world had to offer. In fact, when I would go on to launch my catering business in the fall of 2007, it was largely Gourmet, along with Bon Appetit, that served up the infectious desire to cook, bake, eat--and share--many of the confectionery delights from its pages to form my inaugural 'Sweets and Treats' Holiday Menu.

Therefore, it was no small rub when, instead of receiving my monthly treasure in the mail, I received the publisher's notice that my Gourmet subscription would be no more. What did they mean? Surely there was some mistake? But unfortunately, there was no mistake. And Gourmet was indeed retired as the beautiful, culinary icon and staple that it had been for decades prior. I truly missed it.

Sometime later I discovered the re-incarnation of the Gourmet brand, and I once again felt that spark of excitement that had been my monthly ritual in times past. I downloaded the entire Diary of a Foodie Series (that was a happy day!), bought (and continue to buy) the special edition collections that Gourmet publishes as an ode to the many delicious recipes of past issues, and most recently delved into the brilliant Gourmet Live blog and apps. What can I say? This foodie girl's gotta have it.

While I'll forever miss those monthly trips to wonderland (via my mailbox) from days gone by, I am embracing the new faces of this iconic brand--and all the wonderful delights it has been faithful to deliver--without interruption.

Happy Eating!

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Summer On a Plate: Delicious Roasted Pepper Salad

2011-07-27T12:36:00.001-04:00

Roasted Pepper Salad

I'm in love with the bright, fresh and delectable tastes of Summer. And this roasted pepper salad screams Summer on a plate. The beauty alone is enough to make you want to grab a fork and dive in, but the tastes are what will keep you coming back for more.

This simple, yet elegant, salad boasts of the wonderful sweetness of roasted peppers, fresh basil and grape tomatoes contrasted with the briny goodness of capers, seasonings and a light dressing of balsamic vinegar and extra virgin olive oil.

It's perfect as a light vegetarian meal or as an elegant side dish or appetizer course. And it's a cinch to pull together, with little more fuss than turning on the broiler and gathering your ingredients. So let the tastes of Summer come alive in your kitchen with this recipe...and Happy Eating!

Roasted Pepper Salad
Ingredients:
2 bell peppers
Fresh basil leaves, torn
1 tablespoon capers
1/4 cup grape tomatoes, halved
Salt and pepper, to taste
Drizzle of balsamic vinegar and extra virgin olive oil

Instructions:
Pre-heat broiler to high.
Place peppers on a lined baking sheet and place under pre-heated broiler. Broil until the skin of the peppers is charred, about 15-20 minutes, rotating peppers occasionally to ensure all sides are charred.
Transfer roasted peppers to a bowl, cover with plastic wrap, and allow them to steam and cool for 15-20 minutes. (This will make removing the skin a cinch.) Peel the skin from the cooled peppers, remove the seeds and stem, and slice the peppers into thick strips.
Arrange the peppers on a plate and garnish with the basil, tomatoes, capers, vinegar, and olive oil. Season to taste with salt and pepper and serve at room temperature or chilled. Enjoy!

Check Out My Cooking Channel Webisode....& More!

2011-07-23T11:13:00.002-04:00

After springing the news of my contest win on you earlier this week, I'm happy to share that my webisode is now available for your viewing--and sharing--pleasure! I had my first peek on yesterday and it took me right back to that awesome day I experienced in the Food Network/Cooking Channel Studios.

(As a note, all the winning webisodes are located in a single video file, so you'll not only have the chance to see my taco webisode, but the other 12 category winners also. They are posted in the order of the category air date on the The Perfect 3 television series that debuts today at 4 p.m. EST on the Cooking Channel. Mine is 3rd in the bunch, following cakes (which airs today) and pancakes, which airs next Saturday.) I just wanted you to know what to expect... UPDATE: Click on the 'Videos' tab and they're individually listed--or watch right here on DMRFF. Just visit our new Videos page!

And speaking of air dates, The Perfect 3 taco episode will air on Saturday, August 6, 2011 and footage from my webisode will be linked to the show towards the end, so be sure to TUNE IN!!! (or set your DVRs.) Check your local listings for station/channel details in your area.

Thanks again for all the kind and heart-warming feedback and congratulations that you've poured on me since my announcement. It has meant so much to me.

Final marching orders: watch the webisode, watch the taco episode, make the recipe, share the news with family and friends--and let me know what you think!

Happy Eating!

About That Recipe Contest....I Won!

2011-07-18T19:09:00.000-04:00

Perfect 3 Host, Kelsey Nixon, and Me on Set

You might remember some rumblings from me a couple of months back about a recipe contest I had entered--and more than a couple of solicitations for votes. Well the day, the hour, has finally come when I can share what has felt like the biggest secret for the last while: I won the Cooking Channel's Perfect 3 Recipe Contest! The contest was divided into thirteen categories, each of which produced a winning recipe. My category of choice was tacos--and my recipe for Grilled Steak Tacos with Chipotle Cream and Chimichurri was the ultimate winner.

The winning dish

You can likely imagine the sheer thrill I experienced upon receiving the news. I was so honored and excited and couldn't wait to spread the news far and wide, but it would be a while yet (now to be exact) until I was able to scream my delight into the blog and social media sphere. My competition had included the likes of professional, seasoned chefs and food authorities, so this was no small feat in my eyes. And I know that the support of the many who took the time to vote for me/my recipe in the final days of the competition surely played a part in my win. So to you--each and every one of you--I say THANK YOU!! Your support has meant so much to me, truly.

If you'll indulge me, I'll give a bit of background on the contest, before I came knocking for votes. It all started with me entering my recipe into the contest. A few weeks or so later, I received a notice that my recipe had been selected as a finalist. There were three of us, however, so more work remained. I then had to create and submit a short video of me demonstrating my recipe. Once my video was done and submitted, I then realized I needed to solicit some votes! So I hit my loyal networks and asked for support--which I obviously got. In the end, everything came together to make mine the winning recipe. Glory to God!

Now onto the prize...(my favorite part!)

The grand prize for each winner was to be flown to NYC to film a webisode of our recipe at the Food Network/Cooking Channel studios with Kelsey Nixon, the host of the soon-to-premier The Perfect 3 Cooking Channel television series. Can you say, Awe-mazing?! If you asked me what my dream prize would be, I couldn't have planned it any better. NYC, Food Network/Cooking Channel and me. It doesn't get any better! And the Cooking Channel team made it the dream experience I was expecting. From the time I arrived in NYC--car awaiting at the airport of course :)--until I returned home three days later, it was one of the grandest, most special experiences I have ever had the privilege of enjoying.

My three day, expense-paid trip included a stay in the fabulous Meat Packing District--home to Chelsea Market--which is home to the Food Network/Cooking Channel. Sweet, huh?

My shoot was perfectly arranged for late afternoon of Day 2 of my visit. I arrived to the studios and took that step I had always wanted to take--into the doors of the Food Network studios. After being greeted by my guide and right-hand woman so-to-speak, I was given the privilege of touring the studio, including a stop by the Food Network kitchens, themselves, where chefs were making my recipe in preparation for my shoot! Check out some photo highlights from that grand day below.

Home of the Food Network/Cooking Channel

The Next Food Network/Cooking Channel Star...

Those kitchens!

Meeting the chefs who were preparing my recipe; we're holding the marinated steak!

One Happy Girl!

After my tour, I was escorted to the green room where I had finishing touches done by the resident make-up artist and waited for a bit while the pie category winner wrapped her shoot. Then...it was showtime! I was mic-ed up (and down, frankly) and entered the set where I met Kelsey and the team on-hand who were directing our shoot. Kelsey was the best. She was so warm and friendly, so I was able to relax and feel at home during the shoot. And I even had my own "kitchen genies" who would come and replace food or clean-up items, etc., on cue. (Now if I can just find a way to duplicate that at home.) It was a fun shoot, that I'll never forget, and I'm so excited to see--and to have you see--the final version once it's published online. I also can't wait to see all the other winning recipe webisodes.

After the shoot, I grabbed an ice cream cone and took a stroll at the beautiful High Line Park to watch the sunset and take it all in.

So I'll keep you posted on when it's finally available to watch. Late summer is my likely guess. But, I'll let you know, don't worry. In the interim, you can check out The Perfect 3 television series for yummy inspiration.

Finally, you have to make the recipe and let me know what you think. P.S. If you love steak and bold, delicious flavors, you'll LOVE these tacos!

I think success is sweetest when shared, so thank you for allowing me to share this very special honor with you.

Happy Eating!

Summer Party Essentials

2011-07-16T16:39:00.000-04:00

There's nothing quite like the Summer season to wake-up the host or hostess in us all. The warmer weather beckons for casual gatherings al fresco, where delicious bites and cool, refreshing sips are par for the course.

And let's not forget about that other all important staple for entertaining: ambiance. With the proper lighting, table settings, music and what-nots, you'll be all set to host an affair to remember and make memories that will endure long after the party has ended.

To help kick-off your soiree in style, we're sharing some favorite tips and resources on Summer Entertaining from Epicurious. And once you've soaked up all the inspiration, entertaining will never look the same again.

So here's to all the delicious, beautiful, and fun delights that Summer brings--and to Happy Entertaining!

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I Scream For Ice Cream!

2011-07-08T09:04:00.000-04:00

Ice cream is my hands down, absolutely favorite sweet treat. It's always been that way; always will be. No matter the weather--smoking hot or freezing cold--or the seemingly limitless incarnations, such as sundaes, splits, floats, pies, cakes, affogato, semifreddo, gelato and more--I am always in the mood for ice cream.

So now that July, the National Ice Cream Month, itself, has arrived, there's one more reason (as if one was needed) to partake in that dreamy, creamy, perfect creation known the world around as ice cream! To help you kick-off this not-to-be missed month-long affair, I'm sharing a few of the best ice cream recipes I've come across lately.

Grilled Banana Splits With Hot Fudge and Rum Caramel

Butterscotch Nut Sundae

Turtle Ice Cream Pie

And alas, if the thought of making your own frozen cream seems a bit too daunting, consider a visit to some of the nation's top ice cream joints, grab a spoon and dig in!

Happy Eating!

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Soup's On!: Rosemary White Bean Soup

2011-06-29T00:17:00.000-04:00

With the summer season officially upon us, eating lighter, yet tasty, fare is often top of mind. So when I recently wanted to take advantage of the fresh rosemary I had on hand, this favorite recipe for Rosemary White Bean soup was the perfect light and tasty meal.

It's a simple, satisfying soup that gives a nod to what I love about Italian cuisine. And once you've tried it, it will likely become a regular in your soup repertoire, no matter the season.

I had forgotten how much I enjoyed it until recently, but was happily reminded. I'm so glad that the simple things in life are often the best.

Happy Eating!

Rosemary White Bean Soup

Ingredients:
1 pound dried white cannellini beans
4 cups sliced yellow onions (2 to 3 onions)
1/4 cup olive oil
2 garlic cloves, minced
1 large or a few medium branches fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt, plus more to taste as desired
1/2 teaspoon freshly ground black pepper, plus more to taste as desired

Do Ahead: Place beans in a medium bowl, cover with water and refrigerate for at least 6 hours or overnight. Drain before use.

In a large stockpot over low to medium heat, saute the onions with the olive oil and a generous sprinkling of salt until the onions are translucent. Add the garlic and cook over low heat for 2-3 minutes longer. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil and simmer for 30 to 40 minutes, or until the beans are very soft.

Remove the rosemary branch(es) and the bay leaf and puree slightly to a coarse consistency. Season with salt and pepper to taste and enjoy!
Recipe adapted from Ina Garten.

Toast With This!: Refreshing Strawberry, Lemon, and Basil Soda

2011-06-17T16:53:00.001-04:00

When the heat is on and the weekend is on your heels, what could be better than a refreshing mocktail to cool things down?

This Strawberry, Lemon, and Basil Soda, courtesy of Bon Appetit, couldn't be more timely, giving a nod to the strawberry season that's upon us, the brightness of fresh lemon and the delicate sweetness of basil. A perfect trifecta in my book.

So here's wishing you a weekend full of rest, relaxation--and Happy Sipping!

Ingredients

2 tablespoons fresh lemon juice
1 tablespoon raw sugar
6 fresh basil leaves
5 small strawberries (or 3 large strawberries, quartered) plus 1 thin slice for garnish
1 pinch kosher salt
3/4 cup soda water

Preparation

Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-oz. glass filled with ice cubes and garnish with a strawberry slice.

A Newfound Love: Chelsea Market (In Photos)

2011-06-13T19:15:00.000-04:00

New York City is one of my absolute favorite cities, and during my latest visit, I posted up in the chic, perfect for shopping and eating, MeatPacking district. And nestled among the renowned restaurants, eateries and first-class shopping found there, is the treasure that is Chelsea Market. The wonderful Chelsea Market. The one I had heard about many times before, but that somehow never made it into my NYC tours of duty. Until now. With little more than a few footsteps separating Chelsea Market and my hotel, it was a date with destiny.

When I say that there was seemingly no end to the bakeries, delis, specialty shops for everything from cupcakes to chocolates to sea salts to gelato to cheeses and more, restaurants (yes, farm to table, seafood, etc.), food markets, and more and more and more, I'm truly not exaggerating. If there's a culinary mecca to be found, Chelsea Market fits the bill.

I'll confess that I found myself fighting back slight notions of envy at those fortunate enough to embark upon Chelsea Market daily, weekly or even monthly. What a treasure to have in your "own back yard". Although words could never do it justice, maybe my photo memories, while clearly not exhaustive of all the Market has to offer, will take you further in sensing the grandness that is Chelsea Market.

And the next time you're anywhere near Manhattan, I hope you'll make the effort to get acquainted with it on your very own.

Happy Eating!

The (fabulous) Lobster Place

My lunch of Steamed Lobster--Yum!

Neat Finds - they have almost everything a foodie could want!

Gelato, Gelato, Gelato

Even though you won't have the fun of tasting beforehand, you can order their goodies online, too

Olive Oil Tasting ala The Filling Station

Where I indulged in sea salt tastings before settling on Sel Gris (Grey Salt) & White Truffle Salt

Look at the beautiful colors of the salts!

Jacques Torres Chocolates!

In addition to my gelato fix, I had one of the best chocolate ice cream cones ever from this place

Sweet Somethings: Decadent Sticky Buns

2011-06-06T19:00:00.000-04:00

If getting your day off the ground has ever been a challenge, I've got just the antidote: flaky, sweet, nutty sticky buns. Perfect for breakfast, with your favorite cup of coffee or tea, or as the sweet note to a brunch menu, these sticky buns made with puff pastry, caramelized pecans, raisins, and spices make for pure succulence, bite after bite.

I love the "head-start" that using puff pastry gives, making this recipe an easy one to bring together. In fact, the hardest thing about making these sticky buns is waiting for them to finish baking and cooling so you can dive into this sweet treasure. To keep myself from over-indulging, I share them with family and friends. (That's my usual escape plan and one that works to everyone's satisfaction!) I'll warn you in advance that you'll want to get your own "I won't eat every last one of these by myself" plan in place, too, because they really are that good.

So here's to getting your morning, afternoon, or whatever your pleasure, off to a sweet start...and Happy Eating!

Sticky Buns

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (2 sheets) frozen puff pastry, defrosted

For the filling:

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup raisins

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Recipe courtesy of Ina Garten

Foodie Vocabulary: Compound Butter

2011-05-27T11:33:00.001-04:00

Compound butter is a treasure to me. Reason being: it can single-handedly elevate a dish's flavor quotient and scrumptiousness, and all that with the same minimal effort it takes to add plain butter to a dish. Well almost. But trust me, the additional effort is so slight, you'll have no qualms about "compounding away".

As the name implies, compound butter is plain butter (I typically use unsalted) compounded with additional flavors. And there's virtually no end to the flavors the creative cook can create. From blue cheese to herbs and garlic to orange marmalade to chili spices and lime zest, the compound butter frontier knows no bounds. And it stores like regular butter, so once you make it, you'll have a little treasure awaiting in your fridge whenever you want it--or until you run out.

So the next time you want to spice up that pasta dish or add a zing to some steamed fish or wake up that piece of toast, consider substituting your plain butter allotment for a kicked-up compound butter. Since you're planning to use the butter anyway, you might as well get the most bang for your foodie buck.

To get you started with this most delectable foodie delight, I want to share my recipe for Herb-Garlic Butter. I can't make garlic bread without it, and I also love it on my Fish en Papillote. Making that simple tweak to my dish was a mouth-watering revelation! And once you try it, I trust you'll agree.

Happy Eating!

Herb-Garlic Butter
Ingredients:
1/2 cup (4 oz.) unsalted butter, at room temperature
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon Italian parsley, chopped
1/2 teaspoon fresh rosemary, chopped
1 large or 2 small garlic cloves, minced
1/4 teaspoon salt

Combine butter, herbs, garlic and salt. Refrigerate (or freeze) until butter has become firm again. Remove from refrigerator, serve and enjoy!

My Whirlwind Week in Food: A Recipe Contest, Food Bloggers' Conference and Oodles of Inspiration

2011-05-22T21:58:00.000-04:00

WHAT A WEEK!

Last week around this time, I had just recently completed the edits for my cooking video submission for the Cooking Channel's Perfect 3 Recipe Contest. It was a simultaneous rush of relief and excitement: relief for getting it done and keeping myself in the running for the amazing grand prize and excitement that my recipe for Grilled Steak Tacos with Chipotle Cream and Chimichurri qualified me as a finalist! I have to admit that I'm still on a high from that one and eagerly awaiting the final verdict on the matter.

I hope you'll take the time to make the recipe and drop me a note letting me know what you think. It comes together easily, so with a little advance preparation, you can enjoy it as a quick, weeknight meal--or anytime you fancy. And if I say so myself, it's quite good! Finally, a big 'thank you' to those who took the time to support me by voting for my recipe.

I rode the momentum and excitement from the recipe contest into the latter part of the week and the kickoff of the BlogHer Food '11 Conference. My first blogger conference, I wasn't totally sure of what all it would entail. The session titles and descriptions sounded compelling, yet practical enough to have true relevance for my benefit. The added bonus of having it in my own backyard/hometown was the final "sign" that this was a not-to-be-missed event. While I only had one day to spare for personally attending, I will definitely soak in the live blogging session recaps that BlogHer Food wonderfully provided.

Me (on the right) and Fellow BlogHer Food Attendees

I looked forward to personally meeting fellow food bloggers, whose talent and professional generosity continue to inspire, along with industry leaders and great brands. And my experience didn't disappoint. I did all of the above--and them some--enjoying instruction on everything from working with media and brands, to vlogging, to advice on taking the mobile leap, while also soaking in personal stories of triumph and making great connections. All of this with great noshing sprinkled throughout the day, no doubt.

My natural high exploded exponentially as the day drew to a close, and I relished what a great one it had been. As I made the trek home, I reflected on the great impartation I had the good fortune to receive. Now I must do a deep dive into all I learned and be a good steward of this treasure. I'll also be sharing some nuggets here on DMRFF, so stayed tuned. Beyond that, the weekend brought personal blessing and inspiration as I witnessed a dear cousin fulfill his dream of becoming a medical doctor.

So as I wind down and prepare for the start of yet another week, I wish you Happy Eating and your own boat load of inspiration.

A Mother's Day Celebration

2011-05-06T16:20:00.000-04:00

I've often said (jokingly) that Mother's Day is the most important holiday, right after Christmas and Easter. Although I've said it in jest, there is a large measure of truth to it. And for good reason: we're celebrating our moms and those who have brought motherly love and influence into our lives. I don't suspect that there is any argument that this is one of the most precious gifts we can receive in life.

So when celebrating the icon, who is mom, there's nothing quite as heartfelt as celebrating over a delicious meal. I'd like to share a few recipes from the DMRFF archives that you can bring to the table for your most delectable Mother's Day celebration yet.

Wishing all moms a Happy Mother's Day....and Happy Eating!

BREAKFAST/BRUNCH:

Herbed-Baked Eggs

LUNCH:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Basil Lemonade

DINNER:

Crostini with Lemon and Oregano

Roasted Chicken and Vegetables

DESSERT:

Apple Turnovers

Photo Credit: Williams-Sonoma

My Easter Dinner

2011-04-26T18:50:00.000-04:00

I endeavor to live a life where my faith is front and center, and Easter is a day where I especially take stride in expressing my deep gratitude for and celebration of my Christian heritage. This year was no exception and that celebration flowed into the preparation of my special Easter dinner.

Interestingly enough, the main course of my dinner was the same as the one I prepared last year. I haven't decided whether this menu will become a standing tradition or not, so you'll have to check back in with me next year to see where I land.

Grilled Lamb Chops with Minted Pea Puree

My main course of grilled lamb chops, served with a minted pea puree, seemed to perfectly embrace the Easter tradition and Spring all-in-one. The lamb shined with the accents of garlic, lemon and rosemary and the pea puree was bright, fresh and, to my chagrin, gone too soon. They melded in perfect harmony for a simple, yet indulgent, bite.

Apple Turnovers

And then there was dessert. Apple Turnovers made with flaky puff pastry and tart Granny Smith Apples. With the help of store bought puff pastry, these gems came together in no time flat and succeeded as the perfect ending to my special meal. How sweet!

To be clear, you don't need a special occasion to enjoy this menu. All together or on their own, each dish is great and should be enjoyed as often as you like. That's my plan, anyway.

Happy Spring and Happy Eating!

Grilled Lamb Chops with Lemon, Rosemary & Garlic
Ingredients:
1.5 lbs. lamb chops
Olive Oil
Salt
Pepper
Fresh rosemary, chopped
4 garlic cloves, minced
Zest of 1 lemon

Drizzle olive oil on the lamb chops and season on both sides with salt and pepper. Combine the rosemary, garlic and lemon zest into a mixture and, along with the lamb chops, add to a resealable bag. Rub the mixture into the chops and place in the refrigerator to marinate for 2-4 hours.

Remove chops from the refrigerator at least 20 minutes prior to grilling to allow meat to come to room temperature. Preheat grill (or grill pan) and grill chops until medium-well or preferred level of doneness. Remove chops from grill and allow to rest for at least 10 minutes prior to serving.

Minted Pea Puree
Ingredients:
1 lb. frozen green peas
2 garlic cloves
Salt
Sour cream
Fresh mint

Bring a pot of cold water to a boil, then add salt, green peas, and garlic and cook until the peas are tender. Drain the peas and put peas and garlic in a blender. Add 3-4 tbsp. of sour cream, several sprigs of mint and blend until pureed. Remove from blender and check for seasoning. Season further, as desired, and return to the pot. Cover to keep warm until serving.

Apple Turnovers
Adapted from Ina Garten

Ingredients:
1 sheet thawed puff pastry
3/4 lb. Granny Smith Apples
Juice of 1 lemon
3 tbsp. dried cranberries
2 tbsp. sugar, plus more for sprinkling
3/4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg + tbsp. water (for egg wash)

Preheat oven to 400 degrees F.

Peel and slice apples and place in a bowl; toss with lemon juice to prevent browning. Add in sugar, cranberries, flour, cinnamon and nutmeg and mix together to coat the apples. Beat together egg and water in a separate bowl.

On a lightly floured board, roll out the puff pastry to approx. 12x12 in. and cut into 4 squares. Fill the center of each square with 1/3 cup of apple mixture. Brush the edges of the pastry with the beaten egg wash and fold one end over diagonally and seal the edges. Brush the top of the pastries with egg wash and sprinkle with sugar. Insert two small slits on top to allow steam to escape.

Bake for 20 minutes or until golden brown. Serve and enjoy!

Pastry Chef's Baking Tips

2011-04-21T19:18:00.000-04:00

If you've ever asked questions like, "what constitutes a bad egg?" or "my recipe calls for cake flour, but I only have all-purpose, what to do?", then you're not alone. In the world of baking, often equated to a science, there is no dearth of "do's and don'ts". And because each "rule" is significant to the final outcome, you don't want to side-step or break any. Like a typical science project, one false step could cost you dearly.

So, not to worry, your help has arrived. These pastry chef tips, courtesy of Williams-Sonoma, will answer some of your most pressing baking questions and put you on the road to baking rockstardom!

Now....start your ovens and, of course, Happy Eating!

Pastry Chef's Baking Tips

If you are unable to find cake flour, you can substitute all-purpose flour. It is heavier, however, so you need to adjust the amount. Use 3/4 cup sifted all-purpose flour plus 2 tbsp. cornstarch for every 1 cup cake flour.
To test if butter is at room temperature, lightly press on it with a clean fingertip. If it leaves an imprint, the butter is ready to use.
If you are unsure about the freshness of your eggs, put them in a bowl of cold water. If the eggs sink to the bottom and lie on their sides, they are fresh. If they float or stand on one end, the eggs are at their prime.
To bring cold eggs up to room temperature quickly, put whole eggs in a bowl of lukewarm water (hot water might cook them) for 30 minutes.
If tiny egg shell fragments fall into the bowl of egg whites or yolks, use an emptied shell to scoop up the fragments, which will readily cling to the shell. This technique is more effective than using your fingers or a spoon or knife tip.
Salt helps to bring out the flavors in sweet baked goods.
Cream of tartar is used in angel food cakes primarily to stabilize the egg whites, but it also lowers the pH of the batter, resulting in a whiter crumb.
A dark pan absorbs heat more readily than a light-colored one and can cause delicate cakes to overbrown. If using a dark pan, watch the cake closely as it bakes. You may need to reduce the oven temperature or shorten the baking time.
Don't open the oven door during the first 15 minutes of baking any cake. Changes in the air pressure or temperature can prevent the cake from rising properly.
If the parchment paper used to line the pan sticks to the bottom of the cake, dip a pastry brush in warm water and lightly brush the paper. The water should loosen it, making it easier to remove without damaging the cake.
To protect the top of a cheesecake when covering it for chilling, invert a large plate over the top of the pan before wrapping in plastic wrap.

Toast With This!: Arnold Palmer Special

2011-04-18T19:15:00.000-04:00

If I had to claim one beverage as my drink, the Arnold Palmer would surely top the list. A great mocktail that simply combines the beloved drinks of iced tea and lemonade to become one all its own, I can't think of anything not to love about it. Cool. Refreshing. Perfectly suited to accompany a casual day-time bite and hold its own at an evening meal. So my thoughts went rather to how to make it a bit more special. Nothing too over the top. Nothing to take away from what made me love it in the first place. But just a little extra love. And thus, Arnold Palmer Special was born. Basically as easy and simple as before, with a little added twist.

Check out the recipe below to discover what puts the 'special' into this beloved drink. And once you've tasted it, I'm sure you'll love this twist as much as I do.

Arnold Palmer Special

One Serving

4 oz. sweetened iced tea

4 oz. basil lemonade (aka 'the twist') - recipe follows

Ice cubes for serving

Basil leaves for garnish (optional)

Combine the iced tea and lemonade, pour over ice, garnish with basil and enjoy!

Basil Lemonade
1 cup fresh squeezed lemon juice
2 1/2 cups cold water
1 bunch of basil
1 cup of sugar

Combine basil, sugar and 1/2 cup of water in a small saucepan and simmer until the sugar dissolves. Once the sugar has dissolved, remove from the heat and cool, allowing the basil to steep in the syrup. (Note: I like to allow the basil to steep for at least an hour, if time permits). Strain syrup into a container and chill in the refrigerator. Discard used basil.

Add the lemon juice, 2 cups of water and basil simple syrup to a pitcher and stir to combine. Serve over ice and enjoy!

Linguine With Shrimp Scampi

2011-04-15T17:51:00.000-04:00

I love when a recipe is a cinch to pull together, is equally great for entertaining or enjoying alone and, most importantly, tastes GOOD. This recipe for Linguine with Shrimp Scampi fits the bill on every count. I've whipped it up for a lunch course and also when the time has escaped me and I want to get something fast--and yummy--on the table for dinner.

Made with ingredients that you typically have on hand, it's really at the top of the pack for "go to meals". Oh yeah, and did I mention how good it is?!

Happy Eating!

Linguine With Shrimp Scampi
Note: Serves 6, but I've scaled it down to lesser servings when needed.

Ingredients:
1 1/2 pounds linguine
6 tablespoons (1/4 stick) unsalted butter
5 tablespoons olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
2 teaspoons, plus more for seasoning pasta water
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/4 cup dry white wine (optional)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add a generous amount of salt and the linguine, and cook according to package directions.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 minute. Add the shrimp, 2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, wine, lemon slices and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and immediately add it to the shrimp and sauce. Toss well, serve and enjoy!
Adapted from Ina Garten

Upcoming Events and Foodie Haps

2011-04-13T17:06:00.000-04:00

If you live in or near the Atlanta area (or not), you'll want to know about a few upcoming events that will be taking place...just in time for Spring!

75th Atlanta Dogwood Festival--an Atlanta Tradition, featuring an artist market, exhibitions, entertainment, classic festival foods & more. April 15-17, 2011. More info. & details here.

Metropolitan Cooking & Entertaining Show, featuring Food Network Stars Paula Deen, Giada De Laurentiis and The Neelys, along with talented local chefs, workshops & more! April 30-May 1, 2011. More info. & ticket details here.

Farm, Fete, Feast--Around the Maypole, featuring some of Atlanta's most acclaimed chefs. May 1, 2011. More info. & ticket details here.

Atlanta Food & Wine Festival, celebrating the cuisine of the South! May 19-22, 2011. More info. & ticket details here.

Mark your calendars now & enjoy!

Foodie Vocabulary: Crostini vs. Bruschetta (Know the Difference?)

2011-04-05T17:47:00.000-04:00

Photo Credit: Martha Stewart

In the world of food, there's no shortage of 'foodie jargon'--language that belongs squarely within the culinary spectrum. But even still, there are times when some of these words get tossed around so loosely, that it can leave even the most devoted foodie with question marks. One such example is my encounters with the use of the terms crostini and bruschetta. Seeing them used in what appeared to be almost identical applications, I couldn't quite discern the real difference. So, while I continued making the delightful bites, the question mark still remained. Until recently, that is, when I decided to slow down and answer this question once and for all.

Crostini (translated "little toasts" in Italian) is made from thin slices of grilled or toasted bread with toppings. They are served as appetizers and even as garnishes for soups. They can be dressed simply with olive oil, salt and pepper and/or herbs or a variety of meats, cheeses, vegetables.

Bruschetta, on the other hand, is made from thicker slices of bread that are grilled or heated over coals, first being rubbed with garlic cloves and often served charred. Like crostini, its most basic preparation includes a simple dressing of olive oil and seasonings, but more traditionally it's served with toppings of tomato and basil, and/or a host of other toppings.

So you can see that they really are much more alike than they are different, but alas subtle differences do exist justifying their individuality. And no matter how you slice it (literally), I love these great bites.

For the road.....

Crostini with Lemon and Oregano
My favorite way to enjoy crostini is simply toasting or grilling some bread and seasoning with olive oil, salt and pepper. When I want to "take it up a notch", with no additional fuss, I add a squirt of fresh lemon juice and a sprinkle of dried oregano. So good!

Ingredients:
Baguette, or other thin bread slices
Olive oil
Salt
Pepper
Juice of a lemon
Dried oregano

Preheat the oven to 350 degrees F.

Slice baguette into thin slices. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 6-8 minutes until crispy and golden. Remove from oven, spritz with lemon juice and sprinkle with dried oregano. Serve warm and enjoy!

P.S. What toppings do you like to use?

Star Ingredient: Herbs

2011-04-01T19:37:00.000-04:00

Periodically, I'll be dedicating my blog space to a new series entitled, "Star Ingredient". In this series, I'll take a key, or star, ingredient and feature it in different ways. And to kick off our new series, I'm starting with the star ingredient, herbs.

Enough can't be said about herbs. The way they impart life and flavor and freshness and beauty to dishes literally takes food to another level. They're the perfect finish for most savory courses and even shine brightly in desserts and drinks. I can't imagine my kitchen--or my cooking--without them. Simply put, I love herbs! And I hope you'll have a greater appreciation for them, too, as you dive into the featured recipes for Herbed-Baked Eggs and Tuna Pitas with Herbs.

Happy Eating!

Herbed-Baked Eggs

Herbed-Baked Eggs
Serves 4
If you're looking to switch up your breakfast or brunch eggs course, this recipe is the ticket! Easy, yet elegant, it packs superb flavor with a medley of herbs, garlic, cheese and more!

Ingredients:
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking in these) without breaking the yolks. (Note: It's important to have all the eggs ready to go before you start cooking.)

Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot.
Recipe by Ina Garten

Tuna with Dill and Herbed Pita

Tuna Pitas with Herbs
Serves 1
Dill wakes up this tuna recipe and takes it from ordinary to extraordinary, while the dried oregano does similar duty on the pita.

Ingredients:
One 5 oz. can of tuna
1 tablespoon, plus 2 teaspoons dijon mustard
1 1/2 teaspoons mayonnaise
1/4 teaspoon salt, plus extra for sprinkling
1/4 teaspoon freshly ground black pepper, plus extra for sprinkling
1/4 teaspoon sugar
1 tablespoon cider vinegar
2 tablespoons minced fresh dill leaves
Dried oregano
Olive oil
Mixed greens

Preheat oven to 350 degrees F.

Combine together tuna, mustard, mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper, sugar, vinegar and dill in a bowl. Set aside.

Cut pita bread in half and season each half with a drizzle of olive oil and a sprinkle of salt, pepper and oregano. Bake in preheated oven for 5-6 minutes.

Fill baked pita pockets with mixed greens and tuna. Serve and enjoy!

Bon Appetit Giveaway!

2011-03-29T17:51:00.000-04:00

D.M.R. Fine Foods recently launched its official presence on Facebook and to celebrate we're giving away a complimentary subscription to Bon Appetit magazine to one of our new Facebook fans! Simply follow the entry rules below for your chance to win!

Entry Rules:

1. Comment on this post to let us know you're entering

2. "Like" D.M.R. Fine Foods on Facebook

3. (After you "Like" us on Facebook), Get Extra Chances to Win when you:

Follow us on Twitter

Tweet about this giveaway and include @dmrfinefoods

Comment on our other blog posts

Blog about this giveaway and share the link via comments

Note: If your username for these entries is different than the one you submitted here, please let us know.

**The giveaway will end at 11:59 p.m. EST on April 15th. All the entries will be put into a raffle and one fabulous winner will be selected at random. The winner will be announced here on April 16th and subsequently contacted by email. The winner will have 48 hours to respond to claim their prize, after which another winner will be selected.**

Mussel-Artichoke Tart

2011-03-21T20:11:00.000-04:00

Mussel-Artichoke Tart

Most people who know me know that Marcus Samuelsson is one of my favorite chefs. Having had the pleasure of meeting and (briefly) cooking with him, as well as feasting on his signature cuisine, have all made for life-time memories that I'll cherish and provided great inspiration for me as a food lover.

After adding his latest cookbook, New American Table, to my cookbook collection, the first recipe I made was the Mussel-Artichoke Tart. From the homemade buttery tart shell to the decadent mussels, and everything in between, it was love at first bite--and every bite thereafter.

The recipe comes together nicely, however you'll want to allow yourself ample time to allow the tart dough to chill (about an hour and a half total) before filling or baking.

Get ready to add a new favorite to your repertoire!

Happy Eating!

Mussel-Artichoke Tart
8 Servings (Makes One 10-inch Tart)

Ingredients:
2 tomatoes cut into quarters
5 tablespoons olive oil, plus more for the sheet pan
1/2 teaspoon crushed red pepper flakes
One 14-ounce can artichoke hearts cut into 1/4-inch thick slices
3 red onions, sliced
4 garlic cloves, chopped
2 cups canned crushed tomatoes
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
2 poblano chiles, seeds and ribs removed and chopped
Juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buttery Tart Shell (see recipe below)
1 pound fresh buffalo mozzarella cut into 1/4-inch-thick slices (*you can replace the mozzarella with creamy goat cheese for an equally delicious tart)
One 6 1/2-ounce can preserved mussels
4 basil leaves torn into small pieces
1 cup baby arugula

1. Preheat oven to 2oo degrees F.

2. Place the quartered tomatoes on a lightly oiled sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the red pepper flakes. Bake for 1 hour, or until the tomatoes are dried and wrinkled. Set aside. Increase the oven temperature to 450 degrees F.

3. To prepare the filling, heat 2 tablespoons of the olive oil in a large saute pan over high heat. Add the artichokes and saute until golden brown and crispy, about 2 minutes on each side. Remove the artichokes with a slotted spoon and transfer to paper towels to drain excess oil.

4. Using the same pan, add the remaining 1 tablespoon olive oil and heat over medium heat. Add the onions and garlic and saute until onions are translucent, about 4 minutes. Stir in the crushed tomatoes, sugar, oregano, and chiles. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the lemon juice, salt, and pepper and simmer until the filling begins to thicken, another 20 minutes.

5. To assemble the tart, spread the tomato mixture over the bottom of the prebaked tart shell. Cover with a layer of mozzarella slices and arrange the artichokes and oven-dried tomatoes on top. Bake until the mozzarella is golden and begins to bubble, about 20 minutes. Remove from the oven.

6. Place the mussels on top of the tart and sprinkle with the basil and arugula. Let sit for 5 minutes before cutting into wedges to serve.

Buttery Tart Shell
(Makes One 10-inch Tart Shell)

Ingredients:
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 tablespoons ice water, or more as needed
1/4 cup freshly grated Parmesan cheese

1. To make the dough by hand, combine the flour, salt, and Parmesan in a large bowl. Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture resembles coarse meal. Add the water, stirring with a fork just until the dough starts to come together. If necessary, add a little more water, about 1 teaspoon at a time. To make the dough in a food processor, combine the flour and salt in the processor and pulse once or twice to mix. Cut the butter into 1-inch pieces, scatter the pieces over the flour, and pulse just until the mixture resembles coarse meal. Add the water, pulsing just until the dough starts to come together. If necessary, add a little more water, about 1 teaspoon at a time.

2. Turn the dough out onto a sheet of plastic wrap and shape it into a disk. Wrap it in plastic and refrigerate for at least 1 hour hour before rolling.

3. On a lightly floured work surface, roll out the dough to a 12 1/2-inch round. Fit the round into a 10-inch fluted tart pan with a removable bottom, being careful not to stretch the dough. Trim the edges of the dough. Refrigerate for 30 minutes before filling or baking.

4. Preheat the oven to 375 degrees F. To prebake the tart shell, line the tart shell with parchment paper and fill it with dried beans, uncooked rice, or pie weights. Bake for 15 minutes, then remove the parchment and weights. Sprinkle with Parmesan cheese. Bake for another 8 to 10 minutes, or until golden brown. Let cool on a wire rack.

A Baker's Lesson: Macarons & Whoopie Pies

2011-03-12T14:37:00.000-05:00

Macarons

I've never met a macaron I didn't like. And until my recent baking class, I had only been exposed to genuine Parisian macarons that I enjoyed during my trips to Paris. The beautiful, even artful, and delicate bites are truly a feast to the eyes and the mouth. And now that they've become increasingly popular, even threatening to take over the cupcake throne, I thought the time had definitely come for me to roll up my sleeves and master the technique involved in making the perfect macaron.

Then there's the whoopie pie. It has also seen a surge in popularity of late, it seems, appearing on party menus and being featured in notable cooking publications.

Whoopie Pies

So when I happened upon a class at the Viking Cooking School, that was going to provide instruction on both, I could only think how great it would be to learn some secrets of the trade and enhance my baking repertoire even further. I'm sure my D.M.R. Fine Foods clients will also thank me when they make their way onto my 'Sweet and Treats' menu.

It was a good night filled with baking--and lots of eating!

Soup's On!: Lentil Soup

2011-03-10T19:11:00.000-05:00

Lentil Soup

Whenever I want something warm and comforting, there's nothing quite a like a delicious bowl of soup to satisfy me. Lentil soup is one of my favorites because it comes together easily. That's the beauty of lentils, unlike many other dried beans, which must be soaked overnight usually.

So if you're wanting something to knock the chill off, or just to warm your insides, this simple, yet yummy recipe, will do the trick.

Happy Eating!

Lentil Soup

Ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt, plus more to taste at end of cooking
Freshly ground pepper
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken (or vegetable) broth
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 bouquet garni (bouquet of dried thyme, basil, fennel, parsley and lavender)

Place the olive oil into a large pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and saute until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and bouquet garni and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Remove the bouquet and using an immersion blender, puree to your preferred consistency. Check for seasoning and season further to taste with salt and pepper, as desired. Serve and enjoy!
Adapted from Alton Brown

Foodie Vocabulary: Flexitarian

2011-03-01T19:23:00.000-05:00

Flexitarian. I stumbled upon this interesting word used to describe, in my own words, a more well-rounded eater, while recently reading through a Bon Appetit issue. So strangely odd, yet somehow familiar, I had an intuition about what it could mean, but needed to read more to be sure. And so I did.

A flexitarian is one who embraces the vegetarian, omnivore and vegan diets combined into one all its own. And according to Bon Appetit, it is touted as the diet of the moment. As the name implies, it is likely the easiest, most sensible--and flexible--diet around, focusing mostly on plant-based foods, but also including meat, poultry and fish in smaller amounts than typical.

Bowl of Roasted Vegetables--A Great Base for the Flexitarian Meal

As a flexitarian, one also benefits health-wise, as the diet proclaims to be one that is high in vitamins, nutrients and fiber. Ultimately, I see this genre of eating as a perfect depiction of "less is more" when it comes to those things, like meat and dairy, that we can sometimes, no often, overdo. It's not deprivation, but a rearranging of sorts, of what and how much we eat.

So now that you have the 411, will you give the flexitarian way of life a try? If you answered "yes", here are a few recipes from the DMRFF archives that will cover your ominvore, vegetarian and vegan bases--and quite deliciously so:

Roasted Chicken and Vegetables (Omnivore)
Potato and Kale Cakes (Vegetarian)
Roasted Butternut Squash Salad with Warm Cider Vinaigrette (Vegan-simply omit the cheese).

Happy-Flexi-Healthy Eating!

All About Chocolate

2011-02-26T23:39:00.000-05:00

I started today in the world of all things chocolate. Not a bad way to start, for sure. The occasion was a networking/social affair with several ladies from my corporate gig. And when I received the invite, I knew I'd be down for checking out a local chocolatier, while connecting with new and old colleagues, alike. (Note: it doesn't take much to get me interested in most things involving the world of food.)

Chocolate Bark, Candy Mold & Truffles!

So, as planned, we met at the quaint and cozy venue, Chamberlain's Chocolate Factory, and dove into the fun and always fascinating world of chocolate. We were introduced to the chocolates of the day (white, milk, semisweet (56%) and bittersweet (72%)) by way of scrumptious samples. This allowed us to acquaint our palettes, so to speak, with the flavors we'd want to use--and possibly reuse or mix--throughout our various chocolate "projects". Personally, I loved them all, but tended to lean towards my long-standing favorites of milk and semisweet.


Chocolate-Dipped Strawberries

We had the place all to ourselves for a morning of uninterrupted candy-making and didn't waste any time diving into the action. We started off by painting molds with colorful chocolates, which were then filled with our choice(s) of the white, milk, semisweet or bittersweet varieties. We followed with chocolate bark, chocolate dipped strawberries and chocolate truffles. It was chocolate, chocolate and more chocolate!

I chose my favorite: the butterfly mold

Besides the fun of making the delicacies, while "tasting" my way through the morning, one of the best parts was the ease of it all. Unlike when I make my chocolate fare at home, there was no having to chop or measure or make the ganache for the truffles or temper the chocolate for the strawberries--or anything else. It was all ready to go for us to simply enjoy. Now if I could only find a way to duplicate that in my kitchen.

Some more highlights:

One of the instructors prepares the ganache

So, if you're looking to indulge your sweet tooth, while trying something fun and different, I'd recommend planning an outing. It would be great for a fun girls' night out, kids' parties and any other occasion you want to tag for the fun of it. And if all else fails, you really don't need an excuse when it comes to chocolate. It pretty much speaks for itself.

Happy Eating!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

2011-02-17T19:57:00.000-05:00

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This salad has become a favorite of late. It takes one of my best-loved winter vegetables, butternut squash, and makes it a genuine star. And although the backdrop is a salad, it's anything but boring or unfulfilling. To the contrary, it's full of flavors and textures that will keep your taste buds popping.

Combine the sweet, maple-roasted squash with the crunch of toasted walnuts, the slight tartness of dried cranberries, the zing of Parmesan cheese and the brightness of cider vinaigrette, and you've got one flavor-texture explosion after another. And besides the time it takes to roast the squash, it comes together rather quickly.

I like it so much, in fact, that it's made its way to my table as a satisfying entree, as well as a decadent side dish during the holiday season. Give it a try; I think you'll become an adoring fan, too.

Happy Eating!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed field greens
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Instructions:

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 30 to 35 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the field greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*Recipe Adapted from Ina Garten

Happy Valentine's Day!

2011-02-14T17:20:00.000-05:00

Photo Memory from Legendary Chez Black, Positano, Italy

xoxo!

Fish en Papillote

2011-02-09T18:23:00.000-05:00

Fish en Papillote

With all the glorious comfort food recipes that we naturally gravitate towards this time of the year, I thought a (brief) departure of sorts was in order. And if I'm stepping away, it better be well worth it. And it is.

Fish en Papillote (fish baked in parchment) is the loveliest recipe, and it hits all the right notes. Easy--check. Healthy--check. Elegant--check. Quick--check. Dinner party worthy--check. Dine on a dime--check. Relatively foul-proof--check. Open for interpretation--check!

With all these credentials, it's not hard to imagine how taking in a delicious piece of fish, accompanied with varied flavors of vegetables, herbs, seasonings, a splash of wine and, yes, a little butter, steamed in a neat little pocket, could be anything other than the proverbial "no brainer". And a yummy one, at that.

While great by its lonesome, I recommend pairing with a favorite side or two (flash fried purple potatoes are my current favorite for the nice contrast of texture), and you've got a meal that comes together--and tastes--like no other.

Happy Eating!

Fish en Papillote

4 Tilapia fillets or other white fish
1/2 red bell pepper, julienned

1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Preheat oven to 375 degrees F.

In a bowl, mix together the peppers, carrot and garlic. Add the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
Adapted from Melissa D'Arabian