tag:blogger.com,1999:blog-36050066289642929042024-03-13T07:32:46.921-07:00Art and AioliA blog about art, food and the art of food. My Culinary Art Studio.Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-3605006628964292904.post-57776778929164044992013-01-19T11:02:00.003-08:002013-01-19T11:02:49.720-08:00Deconstruction – A Salad with a Twist<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-l6-gDRdSvug/UPrmqkCuetI/AAAAAAAABc0/5hmXzyNEQPQ/s1600/deconstructed+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://4.bp.blogspot.com/-l6-gDRdSvug/UPrmqkCuetI/AAAAAAAABc0/5hmXzyNEQPQ/s400/deconstructed+salad.jpg" width="400" /></a></div>
I am going to dedicate this post to my friend Cathy in New York. She was asking about my blog and when I was going to get back to it. It is something I really loved and yet time seems to be a challenge and then days weeks and months go by and I forget about how enjoyable it is to blog; to write about food; to express myself. So here's to you Cathy! Thank you for suggesting I write. I hope you have a chance to read this, enjoy the post and maybe try out the dish!<br />
<br />
Last night my sisters and I got together to help my mother celebrate her 70th birthday. There is a bigger party coming but we just had a little family get together for now. Whenever we do something like this we all pitch in and bring something. My sister asked me to bring a salad. We deliberated over what kind. She was in the mood for a vinaigrette with blue cheese and avocado. I rather thought a good blue cheese dressing sounded better. Then there is the issue that so often happens at get togethers... you toss the salad and half of is not eaten. You cannot save salad after it has been dressed. It just becomes a soggy mess as we all know.<br />
<br />
So I got to thinking.... what about a deconstructed salad? But my youngest sister is so picky about wanting her salad tossed. So I opted to do a sort of combo. I took some of the ingredients and tossed them with olive oil and lemon juice. In this case I used romaine lettuce, blue cheese crumbles, red onion, red bell pepper, tomatoes and avocado. Then I tried to artfully place all the vegetables I was using on a large platter putting my signature blue cheese dressing in the center for those would wanted it. And flanking the dressing, I placed the pre-tossed salad. I think the display came out very nicely. And it worked well for a small to medium size group of people. I will definitely try this again! And the best thing is, all the left overs are in great shape and I have a good amount of my favorite blue cheese dressing left over for my get together today with friends.<br />
<br />
<b>Blue Cheese Dressing</b><br />
<br />
1 cup mayonaisse<br />
1/2 cup half and half<br />
4 oz. blue cheese (crumbled)<br />
1 tsp. grated onion (I use a little more)<br />
1-3 garlic cloves (diced fine)<br />
1 Tbls. fresh lemon juice<br />
black pepper, salt and cayenne pepper to taste<br />
<br />
Whisk together all the ingredients in a medium size bowl. Add more lemon juice to taste. I often also add a splash of Worschester Sauce. It adds just a little something to the flavor.<br />
<br />
For best results, refrigerate for at least one hour before using. This allows the flavors to truly marry and come together. Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com4tag:blogger.com,1999:blog-3605006628964292904.post-85328883719926398042012-04-04T13:37:00.012-07:002012-04-04T15:57:13.991-07:00OCWS Wine Extraordinaire!<a href="http://4.bp.blogspot.com/-vjEDXS7y_v0/T3y6cK25E0I/AAAAAAAABbA/Gyi8ucLEaJ4/s1600/wine%2BOCWS%2Bgraphic.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 586px; height: 344px;" src="http://4.bp.blogspot.com/-vjEDXS7y_v0/T3y6cK25E0I/AAAAAAAABbA/Gyi8ucLEaJ4/s400/wine%2BOCWS%2Bgraphic.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657819222119234" border="0" /></a>A few weeks ago, I had the great pleasure to attend the annual <span style="font-weight: bold;">Wine Extraordinaire</span> hosted by the <a href="http://www.ocws.org/index.php"><span style="font-style: italic;">Orange County Wine Society</span></a>. This fabulous event featured over 85 small wineries. While most of the wineries were California based, there were a few from as far away as Australia! In addition to all the exciting wines to be tried, there were a variety of food samples from local restaurants, a silent auction, raffle prices, boutique shopping and a souvenir Riedel wine glass!<br /><br />The venue for the Wine Extraordinaire was the esteemed <a href="http://www1.hilton.com/en_US/hi/hotel/SNAAHHH-Hilton-Anaheim-California/index.do">Hilton Hotel in Anaheim</a> which not only boasts luxury accommodations and all the necessary amenities but it is located adjacent to the Anaheim Convention Center and only steps away from the one and only Disneyland, making it the perfect location for business and recreation alike!<br /><br /><a href="http://www.hiltonanaheimhotel.com/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 199px; height: 178px;" src="http://2.bp.blogspot.com/-vUFtvDwjbcY/T3y6dNCLaNI/AAAAAAAABbY/V5qibSI6rM0/s400/Hilton_Anaheim.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657836986198226" border="0" /></a><br />Many of the featured wineries are new winemakers or small lot producers. Each winemaker at the extraordinaire produces less than 35,000 cases a year. The event is important in that it enables some of these new or low-production wineries the chance to showcase their amazing products to a large group of oenophiles while at the same time funds are being raised toward scholarships for wine-related educational programs at several California universities.<br /><br />In addition to providing exposure to new and small wineries, the event is just a whole heck of a lot of fun! I attended along with my good friend and her husband. We had high aspirations to taste a majority of the wine labels being offered and then go back to our favorites. Well this was a lofty goal which I don't think anyone could realize! There were just so many wines. And so many REALLY good wines! To list them all would be a feat in and of itself.<br /><br /><a href="http://www.jburk.net/Wine/OCWS.html"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-FZU6rMSs4nk/T3y6R-9ThQI/AAAAAAAABak/JQtKg-qL-BQ/s400/Extr_11_M-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657644229100802" border="0" /></a>The first rule we had to adopt at the event was to taste and then pour out the majority of the glass. There is just no way you can consume every taste! Or at least no way to consume it all and still remain standing! However, with some of our favorite wines, we did consume the whole taste and we even went back for another... just to make sure it was our favorite of course!<br /><br /><a href="http://www.jburk.net/Wine/OCWS.html"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-5kHsmHMw5N8/T3y6RCPu_ZI/AAAAAAAABaM/5zrKai7SLYc/s400/Exta_12_M-50.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657627931835794" border="0" /></a>And of course, what good wine event doesn't come with some fine food pairing? There were booths of cheese, meats, cold cuts, sweets, a chocolate fountain, salads and more! My favorite <a href="http://www.traderjoes.com/">Trader Joe's</a> was there serving up cheese and meats and fruit. Local restaurants showed off their specialties. Boutique companies featured a special product or salad dressing. But the favorite in the food arena had to be <a href="https://www.madmikesstore.com/">Mad Mike's Gourmet Sausages</a>! The bratwurst and the garlic chicken sausages were to die for! If you have a chance, taste some of these! Or better yet, go ahead and order them to be delivered. You won't be sorry!<br /><br /><a href="http://www.jburk.net/Wine/OCWS.html"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-0iX98EhYuH8/T3y6RbgSaEI/AAAAAAAABac/5kZMHjyE67Q/s400/Extr_11_M-13.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657634712152130" border="0" /></a>My biggest regret is not taking a small notebook and writing more down. I have brochures and business cards from many of the wineries we really liked. But I wish I had written more detailed notes for myself. Many of the wineries offered instant discounts if you purchased at the event and all offered free shipping if you ordered that day.<br /><br />To name a few favorites though.... the 2007 Syrah from <a href="http://occidentalroadcellars.com/">Occidental Road Cellars</a> was rich, complex and rather full or big for a Syrah and would pair nicely with so many dishes. I highly recommend it! We had a lot of fun with the <a href="http://www.witchcreekwinery.com/">Witch Creek Wines</a> too and I intend to head to their tasting room in nearby Carlsbad to learn more. The wines were intriguing to say the least! One of the wineries had an amazing Barbera! I just loved it. Barberas are so hard to find and there are not many growers here in California that produce this grape. But I have no idea which winery it was. Darn it! So here is case-in-point as to why I wish I had taken good notes!<br /><br />When it comes to white wine, I always gravitate toward a Chardonnay. And the butterier, the better in my book! I adore a true, full, buttery Chardonnay! In fact... while I usually prefer reds, if I can FIND one of these whites, I just drool! Pure heaven. And we did in fact find such a wine from <a href="http://maldonadovineyards.com/">Maldonado Vineyards</a>! In fact there wasn't just one that I liked but two! <span style="font-style: italic;">(This was one of the winery tables we went back to by the way.)</span> The two Chardonnays were close but different... like sisters or cousins. Both had a full round and buttery note. And both stayed in your mouth like the last wisps of a summers day. At first I thought I preferred the 2009 Sonoma Chardonnay. Then I decided I liked the 2008 Napa Valley varietal. And back and forth I went. In the end... I think I was leaning toward the Napa but like with good friends... do you have to choose just one? NO! I think not! I think I can like both equally for different reasons and paired with different food! What do you think?<br /><br /><a href="http://www.jburk.net/Wine/OCWS.html"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-nn8CcQUJDP4/T3y6SOvSJOI/AAAAAAAABaw/DtCAqcDw2gI/s400/Extr_11_M-8.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657648465257698" border="0" /></a>All in all the day was a great success. We learned about some new wineries. Tasted some amazing wines not to mention food and got to engage in some very educational and exciting conversations about wine, the process and the results. The people at the event were all enthusiasts and it is always a great time to meet with and engage in conversation with like-minded individuals!<br /><br />And now I know for next year... TAKE A NOTEBOOK! For certainly I must go back to this event next year and take better notes and tell you all about the newest producers to hit the scene.<br /><br />For more information on the Wine Extraordinaire or the Orange County Wine Society, go to <a href="http://www.ocws.org/index.php">www.ocws.org</a>.<br /><br />And if you don't live nearby or don't want to drive home (wise idea), book a room at the Anaheim Hilton and stay to watch the Disneyland fireworks sparkle into your room as you sip the last of the bottle you purchased from your favorite winery.<br /><br />Cheers!<br /><br /><a href="http://www.hiltonanaheimhotel.com/index.aspx"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 547px; height: 420px;" src="http://2.bp.blogspot.com/-fyyR58moIfg/T3y6c2lMxqI/AAAAAAAABbM/vq4eIckHWsw/s400/Hilton%2BFireworks.jpg" alt="" id="BLOGGER_PHOTO_ID_5727657830959072930" border="0" /></a>*All photos aside from that of the hotel are credited to <a href="http://www.jburk.net/Wine/OCWS.html">Jim Burk, the OCWS photographer</a>.Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com0tag:blogger.com,1999:blog-3605006628964292904.post-43391300581356299492012-03-15T18:03:00.010-07:002012-03-16T12:38:17.957-07:00Oscar Party 2012<a href="http://2.bp.blogspot.com/-dH63neqTfBU/T2KS9wYuLDI/AAAAAAAABZo/6VhC16kptcM/s1600/DSCN2725.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 573px; height: 429px;" src="http://2.bp.blogspot.com/-dH63neqTfBU/T2KS9wYuLDI/AAAAAAAABZo/6VhC16kptcM/s400/DSCN2725.jpg" alt="" id="BLOGGER_PHOTO_ID_5720296066372217906" border="0" /></a>I know... I know... Long time no see right? Yes. It has been a while. Why you ask? Well.... this, that, the other thing... AKA... LIFE! LIFE is happening. Kids, work, school, housework, dishes, bills, divorce, cleaning, dinner, soccer, t-ball, homework... It takes TIME and leaves me little time or energy for this blog. But I miss it. I miss all of you. But the good news is I have cooked a few times, thrown a few parties and gone out with some good friends! Life is nice...<br /><br />And so... I had my annual Oscar Party! I really didn't get the best photos. But here it is. The idea was to go all black and white including the food but that was NOT an easy task. The dessert table was pretty easy... Cheesecake with blackberries, Oreo "Cake", popcorn, black and white candy... with a little red too!<br /><br /><a href="http://3.bp.blogspot.com/-1BL149PJkhQ/T2KSMELaTJI/AAAAAAAABZA/4BK5dcAqgN4/s1600/DSCN2740.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-1BL149PJkhQ/T2KSMELaTJI/AAAAAAAABZA/4BK5dcAqgN4/s400/DSCN2740.jpg" alt="" id="BLOGGER_PHOTO_ID_5720295212691639442" border="0" /></a>The other food was more difficult. I decided on a <a href="http://www.lanascooking.com/2010/10/08/spicy-white-bean-dip/">white bean dip</a> with pita bread and black tortilla chips. But it wasn't that white. I also did my <a href="http://artandaioli.blogspot.com/2008/10/silky-subtle-sexy-soup.html">Cream of Leek Soup</a> which you can find <a href="http://artandaioli.blogspot.com/2008/10/silky-subtle-sexy-soup.html">here</a>! One of my sisters brought a cheese tray with black olives and purple grapes. The other brought a crisp and fresh cauliflower salad. A friend brought chicken cakes with horseradish dipping sauce. I made simple pomegranate martini's and there was of course plenty of wine!<br /><br /><a href="http://2.bp.blogspot.com/-6eKvrCN68vU/T2KSMZUUN2I/AAAAAAAABZQ/qRSlvVWXaAM/s1600/DSCN2761.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-6eKvrCN68vU/T2KSMZUUN2I/AAAAAAAABZQ/qRSlvVWXaAM/s400/DSCN2761.jpg" alt="" id="BLOGGER_PHOTO_ID_5720295218366134114" border="0" /></a>The other dish I thought would be good was a sort of dirty black rice with creole shrimp! I looked at a few recipes here and there but pretty much just threw stuff together. It was closest to <a href="http://www.mrbsbistro.com/recipes_shrimp.php">this recipe </a>though. It ended up really pretty good and even better the day after! But hey, with that much butter.... how could it not?<br /><br /><a href="http://3.bp.blogspot.com/-Q96T93YGi18/T2KS9vsMDLI/AAAAAAAABZc/_XZXJ66ojh8/s1600/DSCN2778_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="http://3.bp.blogspot.com/-Q96T93YGi18/T2KS9vsMDLI/AAAAAAAABZc/_XZXJ66ojh8/s400/DSCN2778_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5720296066185432242" border="0" /></a>The main ingredients are butter (a lot!), garlic, fresh lemon juice, Worcester sauce and Creole Seasoning. I then served it over the black rice I made! Do give this a try sometime. It really was easy and sooooo delicious! Have some French bread handy to soak up the seasoned butter sauce!<br /><br /><a href="http://4.bp.blogspot.com/-M2uQMOUJeA0/T2KSLSX-rDI/AAAAAAAABYs/ZMDkoZ3H7CA/s1600/DSCN2731.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-M2uQMOUJeA0/T2KSLSX-rDI/AAAAAAAABYs/ZMDkoZ3H7CA/s400/DSCN2731.jpg" alt="" id="BLOGGER_PHOTO_ID_5720295199322582066" border="0" /></a>Set up took some time but I was lucky to get to borrow some linens, serving pieces and a few decorations from the Hilton! A friend of mine is an event manager there and was so kind as to help me out for the decor! Thanks Leah! I also found a red carpet at Home Depot and had real movie lights in the front of the house and a few inside to set the mood of the red carpet event!<br /><br /><a href="http://2.bp.blogspot.com/-lOY7aNOzTHQ/T2KSK1oCgbI/AAAAAAAABYg/V81NJ0fehRQ/s1600/DSCN2730.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-lOY7aNOzTHQ/T2KSK1oCgbI/AAAAAAAABYg/V81NJ0fehRQ/s400/DSCN2730.jpg" alt="" id="BLOGGER_PHOTO_ID_5720295191605313970" border="0" /></a>It is a lot of work to host a part in style but it is so fun! I just love it! Stay tuned for an update on the gourmet group and a food and wine event I will be attending this weekend!<br /><br /><a href="http://3.bp.blogspot.com/-40Wq5ygIVJk/T2OVlGjtoYI/AAAAAAAABZ0/7oX7MXx_mqs/s1600/me%2Bagain.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-40Wq5ygIVJk/T2OVlGjtoYI/AAAAAAAABZ0/7oX7MXx_mqs/s400/me%2Bagain.jpg" alt="" id="BLOGGER_PHOTO_ID_5720580416338764162" border="0" /></a>Happy cooking! Merry Entertaining! Cheers!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com0tag:blogger.com,1999:blog-3605006628964292904.post-78497218368685390772011-07-21T11:12:00.000-07:002011-07-21T11:57:18.181-07:00The Femme Foodie Group<a href="http://3.bp.blogspot.com/-BuVpgjNqYKA/TihskkLCZsI/AAAAAAAABXc/uSLnph58TpQ/s1600/DSCN1853.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 587px; height: 439px;" src="http://3.bp.blogspot.com/-BuVpgjNqYKA/TihskkLCZsI/AAAAAAAABXc/uSLnph58TpQ/s400/DSCN1853.jpg" alt="" id="BLOGGER_PHOTO_ID_5631870709467866818" border="0" /></a>Lately, as I am sure you are aware, my attention has not been on blogging or documenting any culinary adventures. But this doesn't mean that I have not been cooking, dining out from time to time and enjoying gourmet delights. Actually in an effort to pursue my passion for food with like-minded girl friends, I have helped to start up a gourmet group! Planning and coordinating schedules in our busy lives is the tricky part. But the hope is to meet every other month and rotate the host. I thought a cute name would be "Femme Foodies" or "The Gourmet Gals". What do you think? Any suggestions?<br /><br />We had our first official get together last week. I hosted and since it was Bastille Day, I chose a French theme. Everyone brought a dish or some wine.<br /><br />I made a tomato tart which was a sort of combination of <a href="http://www.staceysnacksonline.com/2009/07/easiest-summer-tomato-tart.html">Stacey's Recipe</a> (from Stacey Snacks) and that of the famed <a href="http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/">David Lebovitz</a>. For the tart crust I used <a href="http://www.food.com/recipe/martha-stewarts-pate-brisee-basic-pie-crust-229387">Martha Stewart's Pate Brisee recipe</a>. In addition I once again made <a href="http://www.aworldinapan.com/mostrar.php?id=131#recipe">Laura's Veloute of Prawns</a> and grilled up some fresh vegetables.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-gvWNwJEawD0/TihskMIfBoI/AAAAAAAABXM/gPHKt-RZPG4/s1600/DSCN1848.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-gvWNwJEawD0/TihskMIfBoI/AAAAAAAABXM/gPHKt-RZPG4/s400/DSCN1848.jpg" alt="" id="BLOGGER_PHOTO_ID_5631870703014708866" border="0" /></a>Others dishes that friends brought were: a cheese platter, a trio of tapenades (olive, tuna fish and eggplant), Gruyere puffs, light green salad, lemon tart, chocolate mousse, palmiers with fruit and whipped cream, and apricot pastries. And of course some very nice wines!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-9Y07jbeiyYA/TihskYpi_eI/AAAAAAAABXU/SFjzcuTFMbI/s1600/DSCN1851.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-9Y07jbeiyYA/TihskYpi_eI/AAAAAAAABXU/SFjzcuTFMbI/s400/DSCN1851.jpg" alt="" id="BLOGGER_PHOTO_ID_5631870706374606306" border="0" /></a>It was a really fun evening with some great women and fabulous food! I can't wait until the next one. While it is the host's job to come up with a plan or a theme, I thought I would look around for suggestions from other gourmet groups as to how they plan or structure the group. What themes are fun? What tips or recommendations do you have? We are open and looking for ideas. We have also thought that in the off months, we might plan to go out to a new restaurant or wine bar or something of that nature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Tos9No4amUs/Tihsji3VL_I/AAAAAAAABXE/0A1gif9rZGg/s1600/DSCN1850.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-Tos9No4amUs/Tihsji3VL_I/AAAAAAAABXE/0A1gif9rZGg/s400/DSCN1850.jpg" alt="" id="BLOGGER_PHOTO_ID_5631870691936907250" border="0" /></a>Thank you again to all my friends for a wonderful night and helping with the food and wine! Until next time!<br /><br />Cheers!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com0tag:blogger.com,1999:blog-3605006628964292904.post-43313788009615127032011-03-01T14:44:00.001-08:002011-03-03T11:20:50.612-08:00Red Carpet Ready!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-blFu01FxVpA/TW15M2AJWEI/AAAAAAAABO4/OQ9rlgmDpIY/s1600/DSCN1211.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 588px; height: 440px;" src="http://4.bp.blogspot.com/-blFu01FxVpA/TW15M2AJWEI/AAAAAAAABO4/OQ9rlgmDpIY/s400/DSCN1211.jpg" alt="" id="BLOGGER_PHOTO_ID_5579248774943430722" border="0" /></a>One of my favorite days of the year is Oscar Sunday. The glitz and glamour of it all is so exciting. The dresses, the stars, the thrill of the movies... all an escape into another world. The other world of the movies themselves and that of the actors and this life of glitter in the spotlight.<br /><br />For many years now my mom and I have termed this day to be OUR "Superbowl" since we really have no interest whatsoever in the Superbowl itself. And several years back before I met my husband and started a family I had begun a tradition of having an Academy Awards Party. I had had about 2 or 3 before we got married then one the first year when I was pregnant with my daughter and then after that.... Well it seemed so hard with the little ones. I got lazy. Lazy about planning... lazy about inviting people... not enough friends in my "new life". My husband isn't into it or wanting to really participate and so I just blew off the party. I still watched of course! And usually made some good food to go along with the show too.<br /><br />But now, I am ready to get back to some of the things I love to do and have put aside for so many years. I am designing a lot but now starting to read again and ready to put more parties and entertaining and dining out into the mix. I miss it so much. To ensure I went through with the Oscar party, I emailed a save-the-date. And if there is one thing I hate is flakiness and failure to go through with something you said you were going to do. So then I was obligated. I sent out the invitations. The party was ON!<br /><br />I began thinking of a menu and how to decorate. I didn't want to spend too too much money and did not want anything that would tie me to the kitchen while my guests were here and the show was rolling. So the key was good home created food and decorations with a touch of Hollywood sparkle.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-iTgJDuBG-Gs/TW15oC96sDI/AAAAAAAABPQ/oulWptUCP_0/s1600/DSCN1223.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/-iTgJDuBG-Gs/TW15oC96sDI/AAAAAAAABPQ/oulWptUCP_0/s400/DSCN1223.jpg" alt="" id="BLOGGER_PHOTO_ID_5579249242280210482" border="0" /></a>It began with the menu.... I started to think about the films that had been nominated for best picture. The stage began to appear and set in my mind. And I came up with the following!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Black Swan</span> Bean Soup<br /><span style="font-style: italic;">simple and healthy black bean soup</span><br /><span style="font-style: italic;">garnished with cilantro, bell peppers, sour cream and tortilla strips</span><br /><br /><span style="font-weight: bold;">The King's</span> Salad<br /><span style="font-style: italic;">the El Torito salad!</span><br /><span style="font-style: italic;">romaine lettuce with bell peppers, pepitas, cotija cheese</span><br /><span style="font-style: italic;">tortilla strips and cilantro pepita dressing</span><br /><br /><span style="font-weight: bold;">True Grit</span> Taco Bar<br /><span style="font-style: italic;">flour and corn tortillas with carne asada and pollo asada</span><br /><span style="font-style: italic;">with garnishes of cilantro, onion, tomato, cheese, guacamole and salsa</span><br /><br />Jalapeño <span style="font-weight: bold;">Fighter</span> Dip<br /><span style="font-style: italic;">spicy jalapenos and green chilis in a creamy cheese concoction </span><br /><span style="font-style: italic;">with a panko crust and tortilla chips for dipping </span><br /><br /><span style="font-weight: bold;">Inception</span> Cocktail<br /><span style="font-style: italic;">part margarita-part champagne</span><br /><span style="font-style: italic;">this sexy cocktail is made with a refreshing blend</span><br /><span style="font-style: italic;">of lime juice, tequila, mint and champagne</span><br /><br /><span style="font-weight: bold;">Winter's Bone</span> Brownies<br /><span style="font-style: italic;">a decadent marbled brownie<br />with rich chocolate and a cream cheese swirl</span><br /><br /><span style="font-weight: bold;">Toy Story</span> Snack Bar<br /><span style="font-style: italic;">all the favorites!<br />popcorn, red vines, licorice, cinnamon bears,<br />m&m’s, hot tamales and gourmet gumballs</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-hSNz5vmZAXU/TW15NLxNalI/AAAAAAAABPA/Srws5fDR6Ic/s1600/DSCN1219.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-hSNz5vmZAXU/TW15NLxNalI/AAAAAAAABPA/Srws5fDR6Ic/s400/DSCN1219.jpg" alt="" id="BLOGGER_PHOTO_ID_5579248780786362962" border="0" /></a>I decorated the Toy Story bar with my kids toys! Fun fun fun!!!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-JSjcWUcm07k/TW15Lg6V43I/AAAAAAAABOo/c4m24qkfyyI/s1600/DSCN1196.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-JSjcWUcm07k/TW15Lg6V43I/AAAAAAAABOo/c4m24qkfyyI/s400/DSCN1196.jpg" alt="" id="BLOGGER_PHOTO_ID_5579248752102073202" border="0" /></a>I made wine charms for the glasses with the various Oscar award categories.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-JaHw16LUT14/TW15McfqeiI/AAAAAAAABOw/Ucp5bn-CLVk/s1600/DSCN1209.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-JaHw16LUT14/TW15McfqeiI/AAAAAAAABOw/Ucp5bn-CLVk/s400/DSCN1209.jpg" alt="" id="BLOGGER_PHOTO_ID_5579248768096303650" border="0" /></a>My daughter helped out by cutting stars from gold paper I had lying around and strewing beads around on the tables. The night was a success! Just so much fun and I am thankful that I dipped back into the entertaining game and for all the friends that joined me for grand evening.<br /><br />And of course... you will need to start with the perfect invitation! I have created one just for the occasion!<br /> <div style="text-align:center;line-height:150%"><a href="http://www.zazzle.com/hollywood_glamour_invitation-161801580208147162?gl=NicChic&rf=238107809673207995"><img src="http://rlv.zcache.com/hollywood_glamour_invitation-p161801580208147162fha4l_325.jpg" alt="Hollywood Glamour Invitation invitation" style="border:0;" /></a><br /><a href="http://www.zazzle.com/hollywood_glamour_invitation-161801580208147162?gl=NicChic&rf=238107809673207995">Hollywood Glamour Invitation</a> by <a href="http://www.zazzle.com/nicchic*">NicChic</a><br />More <a href="http://www.zazzle.com/oscars+invitations?rf=238107809673207995">Oscars Invitations</a></div><br /><br /><div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">Cheers!</span><br /><br /><span style="font-style: italic;">Stay tuned for my black bean soup recipe!</span><br /></div>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com5tag:blogger.com,1999:blog-3605006628964292904.post-23665277967116264462010-07-10T14:11:00.000-07:002010-07-10T14:11:26.595-07:00Wine Lover Business Card from Zazzle.com<a href="http://www.zazzle.com/wine_lover_business_card-240339200618143349?rf=238107809673207995"><img id="page_sharedialog_link-image" src="http://rlv.zcache.com/wine_lover_business_card-p240339200618143349xeym_325.jpg" alt="Wine Lover Business Card profilecard" style="border: 0pt none;" /></a><br /><a href="http://www.zazzle.com/wine_lover_business_card-240339200618143349?size=business&media=thick_plainwhite&front=business_front_horz&back=business_back_horz&mode=fit&gl=nicchic&rf=238107809673207995">Wine</a><a href="http://www.zazzle.com/wine_lover_business_card-240339200618143349?size=business&media=thick_plainwhite&front=business_front_horz&back=business_back_horz&mode=fit&gl=nicchic&rf=238107809673207995"> </a><a href="http://www.zazzle.com/wine_lover_business_card-240339200618143349?size=business&media=thick_plainwhite&front=business_front_horz&back=business_back_horz&mode=fit&gl=nicchic&rf=238107809673207995">Lover Business Card from Zazzle.com</a><br /><br />Do you have a food or wine blog? How about profile cards to promote it? Check out one of my more popular wine designs! The invitations are a hit but these business cards are one of my favorites! They look amazing on the premium pearl or gold paper too!<br /><br />But maybe you have something else in mind. Let me know what your blog is about or your design ideas and I can work something up for you!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com1tag:blogger.com,1999:blog-3605006628964292904.post-52830330068562102932010-07-05T14:50:00.000-07:002010-07-05T14:59:46.349-07:00The Colors of Summer!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/TDJVQZogofI/AAAAAAAABME/sC7z_xnT9pc/s1600/DSCN0417.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 354px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/TDJVQZogofI/AAAAAAAABME/sC7z_xnT9pc/s400/DSCN0417.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5490544635965121010" /></a><br /><br />I just loved the look of these peaches in a crate and wanted to share them with you. The colors were so beautiful. The fruit looked so fresh. It just screamed summertime!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com2tag:blogger.com,1999:blog-3605006628964292904.post-72335523256394535482009-10-09T11:19:00.001-07:002009-10-11T08:28:06.910-07:00It's Almost Halloween!<div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 110px; height: 80px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Ss-CERvmooI/AAAAAAAABKM/pFFOgZK3Zvc/s400/mNn_halloween_ad_small.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5390670288979927682" /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#993399;"><b><a href="http://www.zazzle.com/missnnick*">Boo, Cackle, Trick or Treat! It's almost Halloween on each spooky street!</a></b></span></div><div style="text-align: center;"><br /><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Are you looking for some tasty morsels to serve at your Halloween bash? If you are planning a buffet style for a large or even a smaller group, my I suggest one or both of the following dishes. </span></div></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Ss-CDPYjCsI/AAAAAAAABJ8/hEq_Zg27il4/s400/DSC06682.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390670271166483138" /><span class="Apple-style-span" style="font-size:medium;">The first is my "famous" antipasti platter! I have talked about this one before </span><a href="http://artandaioli.blogspot.com/2009/04/welcome-to-open-house-night.html"><span class="Apple-style-span" style="font-size:medium;">here</span></a><span class="Apple-style-span" style="font-size:medium;">. Basically, <span class="Apple-style-span" style=" ;font-size:16px;">I like to make a pretty platter with a variety of tasty items that all go together. I often vary what I put on the platter but I almost always place roasted red and yellow bell peppers, a mixture of tomatoes, basil, olive oil and garlic, salamis, prociutto, and olives. Other options are different meats, marinated mushrooms, artichokes, or different cheeses. Be creative. Use what is on hand and play with the color to make an attractive arrangement. I serve with fresh baguette slices or Italian ciabatta. This dish is really popular with my family and friends. I am asked to make it for many parties. The above platter was for a friend's 40th! It is a pretty large platter and I did one other one for that party at just the same size. </span></span><div><br /></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" ;font-size:16px;">But the STAR of the platter is the <a href="http://www.epicurious.com/recipes/food/views/Spicy-Marinated-Mozzarella-with-Oregano-and-Capers-106102">Spicy Marinated Mozzarella with Oregano and Capers from Bon Appetit</a> in the center! This is an amazing recipe and SO easy! I make it all the time.</span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" ;font-size:16px;"></span></span><span style="font-size:100%;"><span style="font-weight: bold; ">Spicy Marinated Mozzarella with Oregano and Capers<br /><br />Ingredients</span></span><ul id="ingredientsList"><li>12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices</li></ul><ul id="ingredientsList"><li>6 tablespoons extra-virgin olive oil</li><li>2 garlic cloves, minced</li><li>1/4 teaspoon dried crushed red pepper</li><li>1 tablespoon minced fresh oregano</li><li>1/4 teaspoon coarse salt</li><li>1/4 teaspoon ground black pepper</li><li>2 tablespoons capers, chopped</li></ul><div id="preparation" class=""><p>Overlap cheese slices on medium platter.</p><p>Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices.</p></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Ss-CCtN95eI/AAAAAAAABJ0/xZvcHgK1BRY/s400/DSC06678.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5390670261995300322" /><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-size:medium;">This next dish (above) I want to introduce you to is from a 1995 issue of <a href="http://www.marthastewart.com/">Martha Stewart Living</a>. Once again, I have made this dish a couple times and each time it did not disappoint. In fact it was just SO good, I could barely stop eating it and rice, especially cold rice, is not even a big favorite of mine. It is just so fresh and tangy and light yet flavorful. The orange and lime juices just sing. The cilantro provides zing and the saffron the allure of far off places. The colors make it even that much more gorgeous both to the eye and the taste buds!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-size:medium;">While this salad calls for squid/calamari, I chose to put shrimp in it instead. It was a bit easier and I felt that it would appeal to more people. The whole dish comes together in a snap and is so versatile. It can be a side dish, a main course, a picnic item or an appetizer.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><b><a href="http://www.marthastewart.com/recipe/paella-salad">Paella Salad</a></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-size:medium;"><span class="Apple-style-span" style=" color: rgb(61, 63, 63); font-weight: bold; font-family:Arial, Helvetica, sans-serif;font-size:13px;"><span class="Apple-tab-span" style="white-space:pre"> </span>Ingredients</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;font-size:100%;color:#3D3F3F;"><span class="Apple-style-span" style="font-size:12px;"><ul style="margin-top: auto; margin-right: auto; margin-bottom: auto; margin-left: auto; padding-top: 0px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; width: 396px; "><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1/2 teaspoon saffron</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1 cup long-grain white rice</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">3 teaspoons salt</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">4 tablespoons fresh lime juice</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">2 tablespoons fresh orange juice</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">2 tablespoons extra-virgin olive oil</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1 small garlic clove, minced</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1/4 teaspoon freshly ground pepper</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1 teaspoon ground cumin</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1 pound cleaned squid, bodies cut into 1/4-inch rings</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1 1/2 cups quartered cherry tomatoes (12 ounces)</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">3 celery stalks, peeled and chopped into 1/4-inch dice</li><li style="list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; ">1/4 cup tightly packed cilantro leaves, roughly chopped</li></ul></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" color: rgb(61, 63, 63); font-family:Arial, Helvetica, sans-serif;font-size:12px;"><div class="ms-col2-recipe-directions" style="background-image: url(http://images.marthastewart.com/images/assets/module/ms-col2-recipe-content-pot.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 14px 20px; "><ol style="padding-top: 0px; padding-right: 42px; padding-bottom: 0px; padding-left: 26px; margin-left: 26px; "><li style="font-family: georgia, serif; font-size: 13px; font-weight: bold; color: rgb(61, 63, 63); padding-top: 6px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; "><span style=" color: rgb(61, 63, 63); font-weight: normal; font-family:arial, sans-serif;font-size:12px;">Crumble saffron into 2 cups of cold water in a medium saucepan with a tight-fitting lid. Stir in rice and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 12 to 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice and transfer to a bowl to cool.</span></li><li style="font-family: georgia, serif; font-size: 13px; font-weight: bold; color: rgb(61, 63, 63); padding-top: 6px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; "><span style=" color: rgb(61, 63, 63); font-weight: normal; font-family:arial, sans-serif;font-size:12px;">Whisk together lime and orange juices, olive oil, garlic, 1 teaspoon salt, pepper, and cumin. Pour over cooled rice and mix to combine.</span></li><li style="font-family: georgia, serif; font-size: 13px; font-weight: bold; color: rgb(61, 63, 63); padding-top: 6px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 0% 100%; "><span style=" color: rgb(61, 63, 63); font-weight: normal; font-family:arial, sans-serif;font-size:12px;">Bring a saucepan of cold water to a boil. Add remaining teaspoon salt and squid. Cook until squid is completely opaque, about 30 seconds. Drain and plunge into a bowl of ice water. Drain again, pat dry, and add to rice. Toss with remaining ingredients and serve.</span></li></ol></div></span></span></div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 116px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Ss-DZm247bI/AAAAAAAABKc/c9RJ90HPDSk/s400/LogoBanner_halloweenfinal_small.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5390671754936511922" /><div style="text-align: left;">Don't forget, if you are looking for Halloween items or invitations, you can find many cute and festive things in my <a href="http://www.zazzle.com/missnnick*">Zazzle Gallery</a>! <a href="http://www.zazzle.com/missnnick*">http://www.zazzle.com/missnnick*</a> Please come on in and have a look. There are also many other designers in the forum with fun, witty and amazing art and gifts!</div><div style="text-align: left;"><a href="http://www.zazzle.com/custom/bags?rf=238107809673207995"><img src="http://asset.zcache.com/assets/graphics/_zletter/2009/banners/2009_newbagstyles/2009_newbagstyles_468x60.gif" alt="New Bag Styles" /></a></div></div>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com13tag:blogger.com,1999:blog-3605006628964292904.post-84743298455021725832009-08-16T11:27:00.000-07:002009-08-16T11:37:26.347-07:00Blog Cards, Profile Cards, Business Cards<div style="text-align: center; line-height: 150%;"><a href="http://www.zazzle.com/cute_cupcake_calling_card_business_card-240656471411895499?rf=238049720938275708"><img src="http://rlv.zcache.com/cute_cupcake_calling_card_business_card-p240656471411895499xhyg_500.jpg" alt="Cute Cupcake Calling Card profilecard" style="border: 0pt none ;" /></a><br /><a href="http://www.zazzle.com/cute_cupcake_calling_card_business_card-240656471411895499?rf=238049720938275708">Cute Cupcake Calling Card</a> by <a href="http://www.zazzle.com/missnnick*">MissNNick</a><br />Design <a href="http://www.zazzle.com/businesscards?rf=238049720938275708">custom business cards</a> on Zazzle.com</div><br />Do you need a business card? Mommy card? Profile card? Blog Card? Come check out my <a href="http://www.zazzle.com/missnnick">Zazzle store</a> and check out the <a href="http://www.zazzle.com/missnnick/gifts?cg=196772623852465197">selection!</a> Or if you don't see what you had in mind, send me a note and I will work with you to design something for free and add it to the site. Then all you have to do is click and order! It is that simple. And I will continually be adding cards and designs to the store as well so keep checking back!<br /><br />And again, I know I have been rather MIA but life is busy. As a quick update, I have been out playing with the kids this summer, working on a new line of photo cards, setting up more and more product on the <a href="http://www.zazzle.com/missnnick">Zazzle Store</a>, have my computer crash sooooo bad that it took over a week to recover all the data and I still lost some. Mostly photos of all things. But my family photos were mostly backed up on Kodak. But the food photos... those I have been saving to share with you... the fish on the grill from Bon Appetit, the friendship bread, weekday dinners and who knows what... GONE! GONE, GONE, GONE forever! You know what that means???? #1) I REALLY don't have much to share at the moment. AND #2) I better get in the kitchen and start cooking up more dishes, photos and memories!<br /><br />I want you to know that I miss you and blogging but some other things are just taking precedence. I hope you will excuse me. And I hope to be back soon.Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com4tag:blogger.com,1999:blog-3605006628964292904.post-75659829960669821642009-06-17T08:33:00.000-07:002009-06-17T09:14:38.899-07:00Wedding Food Highlights<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkRk62UXDI/AAAAAAAABJk/pm6CtooOvLk/s1600-h/DSC00997.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkRk62UXDI/AAAAAAAABJk/pm6CtooOvLk/s400/DSC00997.jpg" alt="" id="BLOGGER_PHOTO_ID_5348325358449220658" border="0" /></a>My cousin's wedding reception was at the <a href="http://www.balboabayclub.com/?src=ppc_google_brand">Balboa Bay Club</a> just over a week ago. Now I have a particular soft spot for this place as it is not only near my beloved water and Newport Beach but it is also where I had my reception! So my husband and I took a couple photos outside for memory's sake. How do you like my yacht? Don't I wish... But I did want to share my new shoes I am just loving!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SjkPFYJD9wI/AAAAAAAABJc/S02_9esPMS4/s1600-h/DSC01023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 356px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SjkPFYJD9wI/AAAAAAAABJc/S02_9esPMS4/s400/DSC01023.jpg" alt="" id="BLOGGER_PHOTO_ID_5348322617533396738" border="0" /></a>Now check out these flower arrangements and the CAKE! Have you ever seen anything so gorgeous? It was truly a spectacular wedding. One of the most beautiful I have ever seen!<br /><br />Now onto some food highlights. Unfortunately I started to eat this before taking a shot of it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkPEjy5-sI/AAAAAAAABJE/W8YsDAnW_Js/s1600-h/DSC01002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkPEjy5-sI/AAAAAAAABJE/W8YsDAnW_Js/s400/DSC01002.JPG" alt="" id="BLOGGER_PHOTO_ID_5348322603481823938" border="0" /></a><span style="font-weight: bold;">Wild Mushroom Agnolotti with Pancetta and Asparagus</span><br /></div>This was to DIE for! And for once I was rather happy my husband is such a picky eater. I got his too! Not that I needed that much but oohhhhh.... It was so amazing.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkPE-W4tDI/AAAAAAAABJM/Eo8ZVz2rWMg/s1600-h/DSC01008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkPE-W4tDI/AAAAAAAABJM/Eo8ZVz2rWMg/s400/DSC01008.JPG" alt="" id="BLOGGER_PHOTO_ID_5348322610612057138" border="0" /></a><span style="font-weight: bold;">Tower of Red and Yellow Heirloom Tomatoes with Fresh Mozzarella and Arugula</span><br /></div> I think this one speaks for itself. Absolutely delicious and beautiful to look at as well.<br /><br />Now I am really bummed as I forgot to take a photo of the main course. I was just too busy eating, drinking, talking, laughing and having fun. But it was a duo of Pistachio Crusted Sea Bass with Beurre Blanc Chardonandnay Herb Grilled Filet Mignon with Port Sauce. Good? You could say that!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkPFLvztFI/AAAAAAAABJU/zsnu_NA92nA/s1600-h/DSC01017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SjkPFLvztFI/AAAAAAAABJU/zsnu_NA92nA/s400/DSC01017.JPG" alt="" id="BLOGGER_PHOTO_ID_5348322614206248018" border="0" /></a>And check this out. BEFORE the cake was cut, this warm bread pudding à la mode was served.<br />Now bread pudding isn't my favorite dessert. It is fine but I usually don't waste the calories. But THIS! Oh me, oh my! I ate almost the whole thing! As as you see from above, I was already stuffed to the gills. It was warm mixed with cold. Doughy and cakey mixed with creamy and just so delicious.<br /><br />What a fun night! We all had a blast and the food was just to die for. A big congratulations to Erica and Ronnie! You are a beautiful couple and I wish you all the best!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com22tag:blogger.com,1999:blog-3605006628964292904.post-78277396111948555232009-06-02T13:40:00.000-07:002009-08-08T08:29:12.666-07:00My Miss 'N Nick Zazzle Store<embed wmode="transparent" src="http://www.zazzle.com/utl/getpanel?zp=117762444678986426" flashvars="feedId=117762444678986426" type="application/x-shockwave-flash" height="300" width="450"></embed><a href="http://www.zazzle.com/">buy unique gifts</a> at <a href="http://www.zazzle.com/">Zazzle</a><br /><br />Hello Everybody!<br /><br />How are you? I hope this email finds you well and enjoying the end of spring. Summer is nearly here! I cannot believe how time flies.<br /><br />This quick post is to let you know about a new store/gallery I have opened. It is a print on demand site called <a href="http://www.zazzle.com/missnnick">Zazzle</a>. There are a number of different products I have put the <a href="http://missnnick.com/">Miss 'N Nick</a> style/my designs on from t-shirts to tennis shoes! Hats, buttons, mouse pads, onsies and even actual postage stamps can all be created and customized to my (or your) specifications. Please check out some of the designs I have created so far. <a href="http://www.zazzle.com/missnnick">http://www.zazzle.com/missnnick</a><br /><br />Also, if you have a need for something in particular like shirts for your child's soccer team, hats for your company picnic, buttons for your new born baby or personalized gifts, I would be happy to work with you and illustrate something for FREE! I will then add it to the gallery and all you have to do is customize it with the text or sizes you need and order! Everything ships within 24 hours! It is that simple.<br /><br />Once again please check out the site. <a href="http://www.zazzle.com/missnnick">http://www.zazzle.com/missnnick</a>. Let me know if there is something you would like to see and tell your friends. Keep checking back too as I have a ton of ideas and designs I have yet to load into the gallery. This will be slowly happening as time permits. If you have a blog or website and want to help me promote it, I would be so happy to have you copy or share this flash piece or the web link on your site. Let me know.<br /><br />Thanks for stopping by and taking a look!<br />Best,<br />Nicole<br /><a href="http://missnnick.com/">http://missnnick.com/</a>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com2tag:blogger.com,1999:blog-3605006628964292904.post-69349891503463347692009-05-16T08:08:00.000-07:002009-05-16T10:23:44.135-07:00The Best Blueberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Sg7XX1W1oTI/AAAAAAAABIw/7cPGuX2MewA/s1600-h/DSC05848.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 600px; height: 388px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Sg7XX1W1oTI/AAAAAAAABIw/7cPGuX2MewA/s400/DSC05848.JPG" alt="" id="BLOGGER_PHOTO_ID_5336439412940448050" border="0" /></a>Whenever I go to the market with my children I try to get them to pick a new fruit or vegetable. This tactic seems to work just a teeny tiny bit better for getting them to try new things and have healthy options. So one day, not too long ago, my daughter started jumping up and down and begging for the blueberries. They looked good. The price still wasn't that low. But....<br /><br />Me: Will you eat them?<br />Danielle: Yes!<br />Me: Promise?<br />Danielle: Yes! I love them!<br />Me: Are you sure?<br />Danielle: <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mommmmmmyyyyyy</span>... I want blueberries. They are <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sooooo</span> yummy and I am going to eat all of them all up as soon as we get home.<br />Me: Okay then. You better eat them!<br /><br />Flash forward an hour or so. Danielle eats one. She makes a face and pushes the basket away. I throw back a few. Nicholas wouldn't try them. And forget my husband. He is the worst!<br /><br />You see last summer in Vermont, Danielle at a gazillion blueberries from a wild bush but the commercial variety do not seem to appeal to her too much. They are plump and pretty but do not have that same sweet and sour taste. So they sat in the refrigerator. And sat. And sat. And finally... there was only really one thing to do with them!<br /><br />The problem was. I am not the biggest fan of muffins. They always taste just okay to me and after eating them I feel more bloated than if I ate a whole pizza! And YES, I have eaten a whole pizza once or twice in my life! The muffins just seem to sit in my stomach like a ton of bricks. But others like muffins so I could always bring some to my mom, grandmother, kid's teachers etc... Right?<br /><br />WRONG! These turned out <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sooooo</span> good that a couple made it to my mom's house and that was it! We gobbled them up for 2 days and then I froze just a couple for some special morning when I really wanted a sweet confection. Really these are probably THE best muffins I have ever had. You must give them a try. <span style="font-size:100%;"><br /></span><h2> <span style="font-size:100%;">Blueberry Muffins Recipe<br /><a href="http://elise.com/recipes/archives/001412blueberry_muffins.php"><span style="font-weight: normal; font-style: italic;">(Adapted from Simply Recipes)</span></a><br /></span></h2> <div id="recipe-ingredients"><p><span style="font-size:100%;">3 cups of all-purpose flour<br />1 Tbsp baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt</span></p> <p>1 1/4 stick of unsalted butter, softened<br />1 cup sugar<br />2 large eggs<br />1/2 cup heavy cream<br />1 cup Greek style yogurt<br />1 tsp. vanilla<br />1 teaspoon grated lemon peel</p> <p>1 1/2 cups blueberries<br />1 Tbsp flour (if using defrosted frozen berries)</p><p>cinnamon sugar mixture<br /></p> </div> <div id="recipe-method"><p><b>1</b> Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.</p> <p><b>2</b> Whisk together the flour, baking powder, baking soda, and salt and set aside.</p> <p><b>3</b> In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.</p> <p><b>4</b> Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.</p> <p><b>5</b> Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Sprinkle with a little cinnamon sugar mixture. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ce</span><span style="font-size:100%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">nter</span> of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.</span></p><p><span style="font-size:100%;">Just perfect! And <span class="blsp-spelling-error" id="SPELLING_ERROR_5">soooo</span> moist. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Delish</span>!<br /></span></p> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sg7Xgxb6pII/AAAAAAAABI4/ppJybpWBFlY/s1600-h/DSC05868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 599px; height: 449px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sg7Xgxb6pII/AAAAAAAABI4/ppJybpWBFlY/s400/DSC05868.JPG" alt="" id="BLOGGER_PHOTO_ID_5336439566506828930" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;">P.S. </span>If you think I am missing or MIA recently and possibly continue to forget to visit or post now and then it is just because with the warm, summer-like weather we have had here in So. Cal., I have been inspired to get off the computer and play with the kids, go for long walks, go to the pool (our community pool is now heated again), exercise, take the kids to Disneyland (with our passes), go to the pool, go out to eat, make margaritas, drink wine outdoors, go skating, go to the pool, make black bean soup, make cilantro <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pepita</span> dressing, make cocktails, go to the pool, go to the beach, make more play dates, sign the kids up for camp, go to the pool, watch movies, have friends over for dinner, make food out of nothing, teach a friend from Romania how to make Mexican food, go to the pool, help plan a cousin's wedding, make birth announcements, go to the pool, go shopping, go to sushi, buy clothes, go to the pool, make mini tuna crab cakes in little mini tortilla bowls and take them to friends at the pool (I am so mad I didn't take a picture of this yesterday! They were GOOD, cute and I didn't even think I had anything for lunch before envisioning it), meet up with old friends you now talk to on <span class="blsp-spelling-error" id="SPELLING_ERROR_8">FB</span>, go to a museum, order pizza with friends, have more friends over, did I say go to the pool? </span><br /><br /><span style="font-style: italic;">Needless to say my kids are progressing by leaps and bounds in their swimming skills. They are great. I am proud. We are fat, VERY tan and happy. So if you do miss me... I think you know where to find me! AT THE POOL! So come on down and join us! Bring some sunscreen.<br /></span>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com26tag:blogger.com,1999:blog-3605006628964292904.post-19305854876325063072009-04-21T07:55:00.000-07:002009-04-21T08:54:06.724-07:00Left-over Gruyère and Cider Fondue Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Se3ed3mWa3I/AAAAAAAABIY/c0uYWokUGzM/s1600-h/DSC06308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/Se3ed3mWa3I/AAAAAAAABIY/c0uYWokUGzM/s400/DSC06308.JPG" alt="" id="BLOGGER_PHOTO_ID_5327158538971540338" border="0" /></a>This post is in honor of Kathy's <a href="http://paninihappy.com/the-grilled-cheese-pageant/">Grilled Cheese Pageant</a> at her blog <a href="http://paninihappy.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Panini</span> Happy</a>.<br /><br />She gave plenty of time for all to enter. I had some great thoughts and ideas. Who doesn't love grilled cheese. And it is SO easy! But with my own "Open House", Easter etc... Time danced quickly away from me and the last minute was nearing. I didn't have everything I needed to make a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Croque</span> Monsieur like I wanted. I didn't have fresh mozzarella so my favorite tomato, basil, mozzarella was out. Plus that is fairly common. The good news? I had some left-over cheese fondue. Maybe I could do something with that. And I had some homemade bread. But when I woke up, there was NOT much of that even left! Paul had eaten some for breakfast.<br /><br />So what you see above is ALL of the bread left in the house! The filling is left over fondue from Easter. I had made <a href="http://www.epicurious.com/recipes/food/views/Gruyere-and-Cider-Fondue-351555"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Appetit's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Gruyère</span> and Cider Fondue</a> from the March issue for an Easter appetizer. It was fantastic on Easter and I hated to throw away the left-overs, but each time I stared at the sad lump of cheese in my refrigerator, I was uninspired. The pageant was a good opportunity to use it. It was a more spreadable texture given the alcohol it was cooked with. And it did not look very appetizing at first. As it cooked though, the cheese gained back some of its sheen and melted around my <span class="blsp-spelling-error" id="SPELLING_ERROR_5">panini</span> press. Still it didn't look all that pretty. I paired it with bacon as originally I served it with sausage and thought it was a nice change yet complimentary. It was good. But something seemed missing. Maybe the bacon should have been inside?<br /><br />I wish I had taken photos of the original fondue. It was great paired with bread (of course), small potatoes, green apples and kielbasa sausage. But we were so busy with the Easter egg hunt, scavenger hunt, jumping on the trampoline, eating candy, visiting with relatives, swimming, two big birthdays (my sister's 40th and my cousin's 30th, and eating more treats and goodies than anyone needs, that I totally got sidetracked and forgot!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Se3q5W8i-zI/AAAAAAAABIo/K0u4CiXAMD4/s1600-h/Easter+Montage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 363px; height: 575px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Se3q5W8i-zI/AAAAAAAABIo/K0u4CiXAMD4/s400/Easter+Montage.jpg" alt="" id="BLOGGER_PHOTO_ID_5327172205382138674" border="0" /></a><span style="font-style: italic;">Yes! My son opened all of his Easter eggs and candy onto the trampoline and began to eat and then jump, eat and then jump. Everyone was cracking up! He is SUCH a Dennis the Menace!<br /><br />Click on the collage to see the images better if you like!<br /></span>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com18tag:blogger.com,1999:blog-3605006628964292904.post-75587061017693801762009-04-14T09:07:00.000-07:002009-04-14T14:48:24.281-07:00Welcome to Open House Night!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SeS43JXHKJI/AAAAAAAABHQ/Fz-QjMizy4I/s1600-h/OpenHouse+banner.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 321px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SeS43JXHKJI/AAAAAAAABHQ/Fz-QjMizy4I/s400/OpenHouse+banner.jpg" alt="" id="BLOGGER_PHOTO_ID_5324583917003942034" border="0" /></a>Welcome to the Open House Night! This is a sort of belated blogoversary celebration for me. It has been just over a year since beginning the blog. And what a fun ride it has been. I have learned so much from the new dishes I created and from all of you. Mostly, I am grateful for the new friends I have made and finding such a warm and generous community of fellow foodies!<br /><br />A big thank you to those who participated in the party and brought something to share. I really appreciate the time and effort. Not to mention the delicious recipes! YUMMY!<br /><br />As with any party, real or virtual, I would like to start by offering you a drink! <a href="http://kalofagas.ca/2009/04/10/skinos-on-the-rocks/">Here is a Greek Skinos on the rocks with a slice of lemon.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SeS43gH5TdI/AAAAAAAABHo/rxH8UVeu8zI/s1600-h/Peter_drink.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 333px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SeS43gH5TdI/AAAAAAAABHo/rxH8UVeu8zI/s400/Peter_drink.jpg" alt="" id="BLOGGER_PHOTO_ID_5324583923114134994" border="0" /></a>This beverage is brought by my good friend <a href="http://kalofagas.ca/">Peter at Kalofagas</a>. If you you aren't familiar with Peter and his cooking, you are missing out! I highly recommend heading over and sampling some great Greek cuisine. It is all to die for! Today Peter brought the <a href="http://kalofagas.ca/2009/04/10/skinos-on-the-rocks/">Greek liquer, Skinos</a> which is made from mastic gum. He grabbed a tumbler, threw in some ice and poured us a good shot which is garnished with a slice of lemon. Let's sip and savour this one slowly! It is a sweeter drink, perfect for after dinner. For more on the drink or Peter head <a href="http://kalofagas.ca/2009/04/10/skinos-on-the-rocks/">here</a>.<br /><br />How about a cookie to go with your drink? Check out these adorable <a href="http://cookingontheside.com/butterfly-sugar-cookies/">Butterfly Sugar Cookies</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SeS6PK1WnkI/AAAAAAAABII/MHtJr2S7Vdk/s1600-h/Kathy_cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 333px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SeS6PK1WnkI/AAAAAAAABII/MHtJr2S7Vdk/s400/Kathy_cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5324585429227707970" border="0" /></a>These were brought over from <a href="http://cookingontheside.com/about/">Kathy</a> at <a href="http://cookingontheside.com/">Cooking on the Side</a>. Not only are they delicious looking and cute but I love that they fit in with my stationery style at <a href="http://missnnick.com/">Miss 'N Nick Designs</a>! How fun is that! Kathy is one ambitious and talented young mother. Not only does she stay at home with her toddler but she manages to now have two fabulous food blogs with a ton of followers. <a href="http://paninihappy.com/">Panini Happy</a> is Kathy's first blog and is devoted to panini sandwiches. <a href="http://cookingontheside.com/">Cooking on the Side</a> is her newest. It explores the recipes which are printed on packages we all have at home. How creative is that! Read the recipe and more about these darling <a href="http://cookingontheside.com/butterfly-sugar-cookies/">butterfly cookies here</a>!<br /><br />Are you more in the mood for chocolate? Try some of these <a href="http://canelakitchen.blogspot.com/2009/04/walnut-chocolate-mini-balls-confites-de.html">Walnut & Chocolate Mini Balls</a>!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SeS5l90qN6I/AAAAAAAABIA/_dM9LHVSlYo/s1600-h/Gloria_dessert.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 333px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SeS5l90qN6I/AAAAAAAABIA/_dM9LHVSlYo/s400/Gloria_dessert.jpg" alt="" id="BLOGGER_PHOTO_ID_5324584721360500642" border="0" /></a>Coming all the way from <a href="http://canelakitchen.blogspot.com/">Canela's Kitchen</a> in Santiago, Chile, these little spheres of goodness should tame even the fiercest of sweet tooths. I know they are fantastic as <a href="http://canelakitchen.blogspot.com/">Canela</a> certainly knows her way around a kitchen especially in the baked goods department. Note: She is as sweet as her sweets too! Check out her blog for a healthy dose of yum and some beautiful music to listen to as you read. For the how to and ingredients for the <a href="http://canelakitchen.blogspot.com/2009/04/walnut-chocolate-mini-balls-confites-de.html">Chocolate balls, click here</a>.<br /><br />Still not rich and chocolatey enough for you? Dive on into this <a href="http://dineanddish.net/2009/04/standing-ovation-recipe-chocolate-covered-oreo-cookie-cake/">Chocolate Covered Oreo Cookie Cake</a>! Talk about sinful! With this around you KNOW it is a special occasion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SeS432TIX5I/AAAAAAAABHw/y1jtxfKqjSc/s1600-h/Oreo+Cream+Cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 333px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SeS432TIX5I/AAAAAAAABHw/y1jtxfKqjSc/s400/Oreo+Cream+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5324583929066839954" border="0" /></a>This amazing tower of goodness is brought over from <a href="http://dineanddish.net/">Kristen at Dine & Dish</a>. Kristen is a multi-talented, multi-tasking mom of three wows me with all she can accomplish. Imagine pulling off this cake with three young ones! Oh but wait, she is also in her third trimester and expecting a fourth soon! How she manages to maintain such an amazing site, writing and cooking while raising these kids is beyond me. It must be the organizational skills coupled with an amazing attitude. At present she is even organizing the third round of <a href="http://dineanddish.net/">Adopt a Blogger</a>! Check it out on her site. <a href="http://dineanddish.net/2009/04/standing-ovation-recipe-chocolate-covered-oreo-cookie-cake/">Click here</a> for the recipe on this <a href="http://dineanddish.net/2009/04/standing-ovation-recipe-chocolate-covered-oreo-cookie-cake/">chocolate masterpiece</a>.<br /><br />Had your fill of sweets? Would you prefer to start with the savory? Step on over here and try some of this amazing <a href="http://aloshaskitchen.blogspot.com/2009/04/art-and-aioli.html">White Bean Dip with Pita Chips</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SeTQm3AJa7I/AAAAAAAABIQ/KwWuiV7LpoU/s1600-h/Melissa+dip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 333px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SeTQm3AJa7I/AAAAAAAABIQ/KwWuiV7LpoU/s400/Melissa+dip.jpg" alt="" id="BLOGGER_PHOTO_ID_5324610025476942770" border="0" /></a>This white bean hummus is a perfect appetizer for just about any occasion. <a href="http://aloshaskitchen.blogspot.com/">Melissa at Alosha's Kitchen</a> pitched this one in and I couldn't be happier with how well it complimented all the other dishes. Now if you haven't sat down over at Melissa's blog yet, you must. Melissa <span style="font-style: italic;">claims</span> she only started cooking a few years ago but you wouldn't know it when you look at the dishes this witty writer pulls out from her oven! Wow! She looks like a pro to me. Go<a href="http://aloshaskitchen.blogspot.com/"> check it out</a> and see what you think. For the <a href="http://aloshaskitchen.blogspot.com/2009/04/art-and-aioli.html">recipe</a> on the white bean dip made with cannellini beans pop <a href="http://aloshaskitchen.blogspot.com/2009/04/art-and-aioli.html">over here</a>.<br /><br />I made a few made a couple dishes myself too. The first is a <a href="http://en.wikipedia.org/wiki/Spanish_tortilla">Spanish Tortilla</a> (often called <em>tortilla de patatas</em> or <em>tortilla española). </em>I have really been wanting to make one of these for a while. It is basically just potatoes and eggs cooked in a pan until browned. Who wouldn't love that? I read about them in many blogs and magazines and for some reason had never tried it. Even when I was in Spain one time. I thought this party was the perfect occasion to give it a go.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SeS5lsS8ejI/AAAAAAAABH4/fp5xreWxZwU/s1600-h/Spanish+Tortilla.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SeS5lsS8ejI/AAAAAAAABH4/fp5xreWxZwU/s400/Spanish+Tortilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5324584716655688242" border="0" /></a>I based my recipe on a very simple one I found at the <a href="http://www.foodnetwork.com/recipes/tylers-ultimate/spanish-tortilla-recipe/index.html">Food Network site</a>. But I combined ideas and techniques from a few other recipes I read as well.<br /> <span style="font-size:100%;"><span style="font-weight: bold;"><br />Spanish Tortilla<br /><br />Ingredients</span></span><div class="body-text"> <!--concordance-begin--> <ul><li>4-6 medium-small yukon gold potatoes, sliced thin<br /></li><li>1 medium onion, sliced thin<br /></li><li>1/2 teaspoon salt </li><li>2 tablespoons olive oil, plus 2 tablespoons</li><li>4 extra large eggs</li><li>a few splashes of half and half or milk (about 1/8 cup)<br /></li></ul> <!--concordance-end--><p>Slice the potatoes evenly and fairly thin. I used a mandolin set at 1/8". Slice the onion in the same fashion. </p><p>Heat 2 tablespoons of the oil in a large non-stick frying pan. Cook the potatoes and onions on medium to low heat until they begin to soften. Some may begin to color or turn golden. Continue cooking and turning until the potatoes are cooked through but not falling apart or breaking. Remove the potatoes from the pan and drain in a collindar.<br /></p><p>Meanwhile break the eggs into a medium bowl. Add salt and pepper to taste. Whisk in milk. Add the potatoes and onions to the eggs mixture and toss until coated and evenly mixed.<br /></p><p>Wipe out the frying pan and return to stove. </p><p>Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to make it lie evenly. Fry until golden brown on the bottom side. Turn down the heat and allow to cook for a couple minutes more to set the inside. The top may still be a bit runny. Continue to cook until the bottom is browned.<br /></p><p>Slide the tortilla onto a large plate. Place the pan onto the plate and using oven mitts, flip the tortilla so the top side is now on the botttom. Return the pan to the stove and fry the other side until golden brown. </p> </div>Slice into wedges and serve. DELISH!<br /><br />Now I needed something to go with the Spanish tortilla. I opted for my famous <span style="font-style: italic;">(in my family)</span> antipasto platter. The star of this platter is <a href="http://www.epicurious.com/recipes/food/views/Spicy-Marinated-Mozzarella-with-Oregano-and-Capers-106102">Spicy Marinated Mozzarella with Oregano and Capers from Bon Appetit</a>. The first time I made it, I knew it was a keeper. And now it is one of my favorite go-to recipes for parties. EVERYONE loves it! I mean EVERYONE!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SeS43KvSxVI/AAAAAAAABHY/Azwl-oWQQjM/s1600-h/antipasto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SeS43KvSxVI/AAAAAAAABHY/Azwl-oWQQjM/s400/antipasto.jpg" alt="" id="BLOGGER_PHOTO_ID_5324583917373801810" border="0" /></a><span style="font-size:100%;"><span style="font-weight: bold;">Spicy Marinated Mozzarella with Oregano and Capers<br /><br />Ingredients</span></span> <ul id="ingredientsList"><li>12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices</li></ul> <ul id="ingredientsList"><li>6 tablespoons extra-virgin olive oil</li><li>2 garlic cloves, minced</li><li>1/4 teaspoon dried crushed red pepper</li><li>1 tablespoon minced fresh oregano</li><li>1/4 teaspoon coarse salt</li><li>1/4 teaspoon ground black pepper</li><li>2 tablespoons capers, chopped</li></ul> <div id="preparation" class=""><p> Overlap cheese slices on medium platter. </p> <p> Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices.<br /></p><p>I like to make a pretty platter with a variety of tasty items that all go together. I often vary what I put on the platter but I almost always place roasted red and yellow bell peppers, a mixture of tomatoes, basil, olive oil and garlic, salamis, prociutto, and olives. Other options are different meats, marinated mushrooms, artichokes, or different cheeses. Be creative. Use what is on hand and play with the color to make an attractive arrangement.<br /></p><p>Serve with fresh bread. In this instance I once again made <a href="http://www.artisanbreadinfive.com/">Artisan Bread in Five Minutes a Day</a>.<br /></p></div>_________________________________________________________________<br />But wait! Don't forget! There is a giveaway too! The winner can be found <a href="http://missnnick.com/blog/2009/04/and-winner-is.html">at this post</a> on the<br /><a href="http://www.missnnick.com/blog/">Miss 'N Nick Design Blog</a>! Or leave a comment here asking me and I will reply posthaste!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com20tag:blogger.com,1999:blog-3605006628964292904.post-80446449782127662042009-04-10T15:06:00.000-07:002009-04-13T10:11:24.635-07:00Don't Forget!!! The Virtual Open House Extravaganza + a Giveaway!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdvBU3OH6FI/AAAAAAAABGY/l46--1JHUCc/s1600-h/Open+House.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 334px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdvBU3OH6FI/AAAAAAAABGY/l46--1JHUCc/s400/Open+House.jpg" alt="" id="BLOGGER_PHOTO_ID_5322059948833106002" border="0" /></a><br />You are ALL invited! In honor of Art and Aioli's ONE year anniversary, I am hosting a <span style="font-weight: bold; font-style: italic;">VIRTUAL</span> Open House night with food, wine, art and great company!<br /><br />I would love for you to participate! <span style="font-weight: bold;">Bring an appetizer, beverage, or dessert to share.</span> <span style="font-style: italic;">Or send me some artwork to hang on the wall. </span>I will need your food and art submissions by 6am April 13th.<br /><br /><span style="font-weight: bold; font-style: italic;">Please send </span><span style="font-weight: bold; font-style: italic;">entries to <span style="color: rgb(153, 0, 0);">missNnick [at] gmail [dot] com</span>.</span><span style="font-weight: bold; font-style: italic;"> Include "A and A Open House" in the subject line. Make sure your photos are at least 150 x 150 pixels (square). You will need to include your name, blog name and URL, the name of your entry (dish), the permalink to your entry, and a link back to Art and Aioli! </span><br /><span style="font-style: italic;">(Note: There are TWO "N"s in the email address)</span><br /><br /><div style="text-align: center;">Don't forget the giveaway too!<br /><span style="font-size:100%;"><a style="color: rgb(255, 102, 102);" href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html"><span style="font-weight: bold; color: rgb(255, 102, 102);">2 Individuals (drawn at random) </span></a></span><a style="color: rgb(255, 102, 102);" href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html"><span style="color: rgb(255, 102, 102);">will each </span></a><br /></div><div style="text-align: center; color: rgb(153, 51, 0);"><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(255, 102, 102);"><span style="font-size:100%;"><a style="color: rgb(255, 102, 102);" href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html"><span style="color: rgb(255, 102, 102);">receive </span><span style="color: rgb(255, 102, 102);">2</span><span style="color: rgb(255, 102, 102);"> boxes of the invitation of their choice*</span></a></span></span></span><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(255, 102, 102);"><span style="font-size:100%;"><a style="color: rgb(255, 102, 102);" href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">Plus free typesetting</a></span></span></span><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(255, 102, 102);"><span style="font-size:100%;"><a style="color: rgb(255, 102, 102);"><span style="color: rgb(255, 102, 102);">All from Miss 'N Nick Designs</span></a></span></span></span><br /></div><br /><div style="text-align: left; color: rgb(0, 0, 0);">In order to be eligible for the drawing to win the invitations, you must pop on over to my <a href="http://missnnick.com/blog/">Stationery Blog</a> at <a href="http://missnnick.com/">Miss 'N Nick</a> and leave a <a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">comment there</a>. You can reach the proper post here: <a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html</a><br /><br />Tell a blog buddy!<br /><br /></div></div>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com7tag:blogger.com,1999:blog-3605006628964292904.post-82647942708840570652009-04-08T23:01:00.000-07:002009-04-09T00:27:49.959-07:00Onion Soup - Comfort Food at its Best!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sd2RDl9c4-I/AAAAAAAABG4/RqVevGLtLsc/s1600-h/DSC05422.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 598px; height: 461px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sd2RDl9c4-I/AAAAAAAABG4/RqVevGLtLsc/s400/DSC05422.JPG" alt="" id="BLOGGER_PHOTO_ID_5322569825537287138" border="0" /></a>Spring has been a little funny this year. We have had a few warm days, some mild days and a few down right chilly days (for California that is). I also have read that a lot of you in different parts of the country or the world are facing a really cold spring, possibly some snow even. I really cannot imagine. But given the pending rain in the next day or two here, I thought I would offer up one of my very favorite comfort foods which is perfect for a chilly night. Although, unless temperatures are over 85°, I am happy with it any time.<br /><br />French Onion Soup! Simple and so easy to make and it never fails to make me happy. You can look around at recipes and may have a favorite of your own. Frankly they all seem pretty similar to me. If you taste and add as you go, you should get it just right for your taste. Here is what I put in.<br /><br />French Onion Soup <span style="font-style: italic;">(adapted from </span><a style="font-style: italic;" href="http://www.thejoykitchen.com/">The Joy of Cooking</a><span style="font-style: italic;">)</span><br /><br />Ingredients<br />2 Tbls unsalted butter<br />2 Tbls olive oil<br />5-6 onions sliced thinly<br />1-3 cloves of garlic diced<br />1-2 Tbls. fresh chopped thyme (tarragon also works really well)<br />1/4 cup dry sherry, cognac, or wine (I use sherry usually)<br />4 cups beef stock (or more to taste)<br />salt and pepper to taste<br /><br />French Bread (stale or toasted works best)<br />Cheese <span style="font-style: italic;">(I prefer a good Swiss cheese such as Gruyère or Emmenthaler. Bu</span><span style="font-style: italic;">t Mozzarella or provolone also work well. I also think it sometimes melts faster when grated but is prettier if you slice it before putting it under the broiler.)</span><br /><br />Melt the butter with olive oil in large stock pot. Add onions, thyme or tarragon and garlic. Cook on medium to low heat until the onions begin to color and turn golden. This will take some time. Stir occasionally and allow at least 20 minutes or more. At this point you can put a lid on the pot and allow the onions to continue their slow cook until brown. Check it often and stir occasionally. Once again, this may take time. Up to another 30 minutes to an hour.<br /><br />When the onions are the desired color add the alcohol and cook down for a minute or two. Add your stock and bring to a boil.. Reduce the heat and simmer uncovered for 20 minutes or more. Season with salt and pepper.<br /><br />Spoon into individual bowls or cruets. Place a piece of toast or bread onto the soup, top with the cheese and place under the broiler until cheese is browned. Serve right away.<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">BE CAREFUL! </span>I know you are aware that things from the oven are hot but something about these bowls with cheese under the broiler. REALLY hot and easy to burn yourself on. It is also very hot when you take that first bite. I don't know how many times, my tongue has been numbed with burns from onion soup!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sd2QPsq0NII/AAAAAAAABGo/CsufcxAVkBU/s1600-h/DSC05408.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sd2QPsq0NII/AAAAAAAABGo/CsufcxAVkBU/s400/DSC05408.JPG" alt="" id="BLOGGER_PHOTO_ID_5322568933984973954" border="0" /></a>To take comfort to an even more comfortable level (especially with little ones). On this particular evening I paired the soup with a simple burger. The kids love theirs with mustard. Normally I want my hamburger with the works but with such a substantial soup, good meat and....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sd2QPZsuZeI/AAAAAAAABGg/H-Lc72uYFVM/s1600-h/DSC05404.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 615px; height: 383px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sd2QPZsuZeI/AAAAAAAABGg/H-Lc72uYFVM/s400/DSC05404.JPG" alt="" id="BLOGGER_PHOTO_ID_5322568928892708322" border="0" /></a>Freshly made rolls created from the <a href="http://www.artisanbreadinfive.com/">Artisan Bread in Five Minutes a Day</a> recipe, simple was just right!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sd2RD1dsb7I/AAAAAAAABHA/TJH4dkhm704/s1600-h/DSC05416.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sd2RD1dsb7I/AAAAAAAABHA/TJH4dkhm704/s400/DSC05416.JPG" alt="" id="BLOGGER_PHOTO_ID_5322569829699055538" border="0" /></a>And to make the children (and big adult kids) happy, I worked up a batch of homemade fries as well. Remember when I said I was going to blanch a bunch of potatoes and freeze them in <a href="http://artandaioli.blogspot.com/2009/02/fries-fries-fries-hurray-for-les-pommes.html">this post</a>? Well let me tell you! I did it. I must have cut and blanched about 15 or more potatoes in my deep fryer. When they had cooled enough I put them in ziplock bags and placed them in the freezer. The result was a much quicker homemade fry on the night desired and it was SO crispy! It is my new method. If I have any potatoes and spare time, I will blanch and freeze for the future. The kids love them. I know fries aren't very healthy but it has to be better than fast food right?<br /><br />________________________________________________________________<br /><a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><span style="font-weight: bold;">Don't forget to RSVP</span></a> to my <a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html">virtual Open House</a> and <a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">stationery give away</a>! The deadline has been extended until April 12th. Just email a good party recipe to missNnick [at] gmail [dot] com (missNnick@gmail.com) and include your name, blog address, permalink to the entry and a link back to me! Can't wait to see you there! <span style="font-style: italic;">(Note: There are TWO "N"s in the email address.)</span><a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><br /><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 125px; height: 168px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sd2iieoqt4I/AAAAAAAABHI/OzSoopSNitw/s400/Open+House.jpg" alt="" id="BLOGGER_PHOTO_ID_5322589047844681602" border="0" /></a><a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><br /></a>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com14tag:blogger.com,1999:blog-3605006628964292904.post-36480762284061698602009-04-01T18:12:00.000-07:002009-04-06T12:28:10.809-07:00Caramel Rolls- A breakfast treat, dessert or indulgent snack<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdQTEyCmUHI/AAAAAAAABGQ/EpiCy8mepLQ/s1600-h/DSC05897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 598px; height: 449px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdQTEyCmUHI/AAAAAAAABGQ/EpiCy8mepLQ/s400/DSC05897.JPG" alt="" id="BLOGGER_PHOTO_ID_5319898032704475250" border="0" /></a><span style="font-weight: bold; color: rgb(204, 0, 0);">WARNING!</span> Proceed with caution and continue reading at your own risk. If you are an individual who has chosen to sacrifice something for lent such as sweets, sugary substances, pastries, junk food, dessert, over indulgences or carbohydrates-- discontinue reading now and come back April 12th or later. In the event that you do choose to continue reading, note that <span style="font-style: italic;">Art and Aioli</span> and all associated with this blog are in no way responsible in any way, shape or form for you breaking any resolutions, diets or promises to yourself or anyone else. I am in no way to be held liable for what you may or may not do with this recipe and the final product.<br /><br />Are you still reading? I owe <a href="http://dineanddish.net/2008/11/caramel-rolls-a-welcome-gift/">this recipe</a> to <a href="http://dineanddish.net/welcome/">Kristen</a> over at <a href="http://dineanddish.net/">Dine and Dish</a>. And at this point I don't know whether to thank her with the biggest hug ever or to be very angry as these things are so addicting and delicious, I could not stop eating them. And the thing is they are so easy to make. Aside from needing just a little patience for the rising time, it came together in minutes! It was so much easier than when I made these <a href="http://artandaioli.blogspot.com/2008/04/bloggin-on-brunch-part-2-cinnamon-rolls.html">cinnamon rolls</a>! Do you remember them? Oh yes. They were great! But a little time consuming. And you know what? These are ALMOST as good if not just as good and so very very simple. I couldn't believe it. I've got to hand it to <a href="http://dineanddish.net/">Kristen</a> for always finding simple and utterly scrumptious recipes. Go check out her site!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdQTExJWvdI/AAAAAAAABGI/I9drdojJyf8/s1600-h/DSC05904.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdQTExJWvdI/AAAAAAAABGI/I9drdojJyf8/s400/DSC05904.JPG" alt="" id="BLOGGER_PHOTO_ID_5319898032464379346" border="0" /></a><strong><a href="http://dineanddish.net/2008/11/caramel-rolls-a-welcome-gift/" target="_blank">Mom’s Caramel Rolls</a> <a href="http://www.recipezaar.com/Moms-Caramel-Rolls-61932">(from Sidd on Recipezaar)</a></strong> <p>Like Kristen did, I halved this recipe since it was just for my family and it yielded PLENTY. 12 very decent sized rolls! Kristen used her bread maker for much of the beginning but I just used my hands. Sometimes it is soothing and really, it was just so simple.</p><p>Actually I halved MOST of the recipe. I did go ahead and make ALL of the topping and felt it was the right amount. We love that gooey, drippy, luscious stuff and if you are going to be this bad, you might as well go all the way! I also added nuts to the topping of one pan of rolls. I just love nuts with this kind of thing. But my kids prefer it without. Next time I think I will roll some nuts up inside the rolls when I sprinkle the cinnamon sugar onto the dough.<br /></p><p></p><p id="time">2½ hours | 2 hours prep</p> <p id="servings" class="servings">SERVES 18</p> <div class="ingredients"> <ul><li> 2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=459">warm water</a> (not hot)</li><li>2 (1/4 ounce) packages <a>yeast</a> (2 T bulk)</li><li> 1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=139">sugar</a></li><li> 2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=359">salt</a></li><li> 4 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=141">butter</a> (let sit out until soft)</li><li> 1 <a href="http://www.recipezaar.com/library/getentry.zsp?id=142">egg</a></li><li> 6 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=64">flour</a></li><li> <a>cinnamon-sugar mixture</a></li></ul> <h4>Topping</h4> <ul><li> 1 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=375">brown sugar</a></li><li> 3/4 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=141">butter</a></li><li> 3 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=459">water</a></li></ul> </div> <div class="steps"> <ol><li><span class="recipetext">Mix water and yeast and wait 5 minutes.</span></li><li><span class="recipetext">Stir in sugar, salt and 2 cups of flour.</span></li><li><span class="recipetext">Add egg and butter and mix.</span></li><li><span class="recipetext">Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.</span></li><li><span class="recipetext">Let raise until dough is double in size.</span></li><li><span class="recipetext">Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.</span></li><li><span class="recipetext">Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.</span></li><li><span class="recipetext">Roll dough from the long side, it should look like a log.</span></li><li><span class="recipetext">Cut into 1 inch pieces.</span></li><li><span class="recipetext">Should be 18 pieces.</span></li><li><span class="recipetext">Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.</span></li><li><span class="recipetext">Stir in 3 T water.</span></li><li><span class="recipetext">Divide mixture into 3 pans (8-inch cake pans).</span></li><li><span class="recipetext">Place 6 pieces in each pan.</span></li><li><span class="recipetext">Let raise for about 45 minutes.</span></li><li><span class="recipetext">Bake for 20 minutes in a 325°F oven.</span></li><li><span class="recipetext">When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.</span></li><li><span class="recipetext">If you can, let them cool slightly and enjoy them when they are still warm.</span></li></ol> </div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdQTEoz7o7I/AAAAAAAABGA/JvuusiyUCcY/s1600-h/DSC05894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdQTEoz7o7I/AAAAAAAABGA/JvuusiyUCcY/s400/DSC05894.JPG" alt="" id="BLOGGER_PHOTO_ID_5319898030227039154" border="0" /></a>It is killing me to even write this post. I want one so bad. Perhaps I should make these for Easter Sunday! YUM! My extended family would love them.<br /><br />Thanks Kristen!<br /><br />Don't forget to RSVP to my <a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html">virtual Open House</a>! Just email a recipe to missNnick [at] gmail [dot] com and include your name, blog address, permalink to the entry and a link back to me! Can't wait to see you there! <span style="font-style: italic;">(Note: There are TWO "N"s in the email address.)</span><a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><br /><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 110px; height: 150px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SdEPFOGNiEI/AAAAAAAABF4/mnHetoMGFyQ/s400/Open+House.jpg" alt="" id="BLOGGER_PHOTO_ID_5319049217259178050" border="0" /></a>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com37tag:blogger.com,1999:blog-3605006628964292904.post-74749217904226338742009-03-30T10:23:00.000-07:002009-03-30T15:05:14.860-07:00DEALS and STEALS! A guide to eating out for less in Orange CountyYou love food. And maybe you are a good cook but who doesn't love to eat out now and then? I know I do. But it is just a little harder for everyone, no matter what your situation may be. In the current economy we are all cutting back.<br /><br />I have some great news though! You don't have to <span style="font-weight: bold;">blow </span>your budget every time you eat out. You can have your <span style="font-weight: bold;">cake</span> and <span style="font-weight: bold;">EAT</span> it too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SdEGR563YEI/AAAAAAAABFw/vcVIK8oi3O0/s1600-h/DSC05984_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 187px; height: 223px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SdEGR563YEI/AAAAAAAABFw/vcVIK8oi3O0/s400/DSC05984_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5319039539576528962" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(153, 51, 0);">Get Happy at Happy Hour!</span><br />Many restaurants offer happy hour deals. If your job is flexible or you are able to get out early, you can still enjoy some very good food at prices that are up to half off the regular menu prices. Check your local favorite spots for happy hour times and prices.<br /><br />And check THIS out! Here in Orange County <a href="http://happyhourweek.com/"><span style="font-weight: bold;">Happy Hour Week</span></a> is coming up! April 12th-18th, many fabulous OC eateries are offering special <a href="http://happyhourweek.com/">happy hour menus all day, all week</a>! You HAVE to check it out! What a deal! Nearly a steal. If you aren't in Southern California, maybe you can Google around and find a site with restaurant deals in your neighborhood.<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(153, 51, 0);">Kids Eat Free!</span><br />Now for the real STEAL! Yes, it is true. You can take the kids out for FREE! Many restaurants are trying to help out people with families. In Orange County and probably in your area as well, restaurant all over are choosing a day to offer free kids meals with the purchase of an adult meal. Here are some sites that feature the deals around this town:<br /><a href="http://www.lilaguide.com/forums/t/138.aspx">http://www.lilaguide.com/forums/t/138.aspx</a><br /><a href="http://fastfood.freedomblogging.com/2008/07/22/kids-eat-free-in-the-oc/">http://fastfood.freedomblogging.com/2008/07/22/kids-eat-free-in-the-oc/</a><br /><a href="http://www.ocfamily.com/t-EatUp_OC_restaurants_kids_eat_free0908.aspx">http://www.ocfamily.com/t-EatUp_OC_restaurants_kids_eat_free0908.aspx</a><br /><br />I hope you can find some great deals in your area as well.<br /><br /><div style="text-align: center; font-weight: bold;">Now for a quick bite from the Art and Aioli test kitchen.<br /></div><div style="text-align: center;">Just add some special sauces to snazz it up!<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SdEC0iIvdKI/AAAAAAAABFg/FMTgO0Yv8-U/s1600-h/DSC05947.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 285px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SdEC0iIvdKI/AAAAAAAABFg/FMTgO0Yv8-U/s400/DSC05947.JPG" alt="" id="BLOGGER_PHOTO_ID_5319035736441189538" border="0" /></a>We had my son's 3rd birthday over the weekend. Since it was at a park, I needed to think simple and easy to transport. My sister suggested <a href="http://www.togos.com/">Togo's</a>. Well their sandwiches are okay but they don't thrill me too much. I decided to just make my own.<br /></div></div><br />First up was purchasing good bread. That is a MUST. I made two kinds of sandwich. One was a fairly classic Italian Sub. I just mixed up my own sort of vinaigrette sauce. Don't forget to offer peppercinis!<br /><br />The other sandwich I offered was a turkey sandwich with an avocado basil aioli. Let me tell you, the aioli came out GREAT!<br /><br />Have fun with your sandwiches and play around with sauces and ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SdECz5k0HHI/AAAAAAAABFY/gtqzmlW2NYM/s1600-h/DSC05944.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SdECz5k0HHI/AAAAAAAABFY/gtqzmlW2NYM/s400/DSC05944.JPG" alt="" id="BLOGGER_PHOTO_ID_5319035725553081458" border="0" /></a><br /><span style="font-weight: bold;">Avocado Basil Aioli</span><br /><br /><span style="font-style: italic;">Ingredients</span><br />1/2 recipe of <a href="http://tastewiththeeyes.blogspot.com/2008/08/grilled-swordfish-homemade-mayonnaise.html">this homemade mayonnaise</a> (I added 3 cloves of garlic)*<br />1 1/2 avocados cut up<br />large handful of basil<br /><br />Put your mayonnaise in the food processor. Add the avocado and basil and blend to the desired consistency. Quick and easy. It is ready to go!<br /><br />* If you don't want to make the homemade mayonnaise, use 1 to 1/2 cups of good quality commercial mayonnaise.<br /><br />** Mix it up. Add cilantro instead of basil... or try some tarragon and roasted garlic... how about roasted red peppers and oregano... lemon zest and rosemary. I could go on and on. The possibilities are endless!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SdEFBwWYmrI/AAAAAAAABFo/1wn_py1Z-yw/s1600-h/DSC06025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 233px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SdEFBwWYmrI/AAAAAAAABFo/1wn_py1Z-yw/s400/DSC06025.jpg" alt="" id="BLOGGER_PHOTO_ID_5319038162618063538" border="0" /></a><br />Don't forget to RSVP to my <a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html">virtual Open House</a>! Just email a recipe to missNnick [at] gmail [dot] com and include your name, blog address, permalink to the entry and a link back to me! Can't wait to see you there!<a href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><br /><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://artandaioli.blogspot.com/2009/03/youre-invited-open-house-extravaganza.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 110px; height: 150px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SdEPFOGNiEI/AAAAAAAABF4/mnHetoMGFyQ/s400/Open+House.jpg" alt="" id="BLOGGER_PHOTO_ID_5319049217259178050" border="0" /></a>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com7tag:blogger.com,1999:blog-3605006628964292904.post-36526466078577198462009-03-24T09:33:00.000-07:002009-04-11T09:25:55.783-07:00You're Invited!!! A Virtual Open House Extravaganza + a Giveaway!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdvBU3OH6FI/AAAAAAAABGY/l46--1JHUCc/s1600-h/Open+House.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 316px; height: 429px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SdvBU3OH6FI/AAAAAAAABGY/l46--1JHUCc/s400/Open+House.jpg" alt="" id="BLOGGER_PHOTO_ID_5322059948833106002" border="0" /></a><br />You are ALL invited! In honor of Art and Aioli's ONE year anniversary, I am hosting a belated blogoversary bash! As a culinary art studio, it will be an Open House night with food, wine, art and great company I hope! Stop by any time on Tuesday April 14th to check it out.<br /><br />But I would love for you to participate as well! Bring an appetizer, beverage, or dessert to share. Or send me some artwork to hang on the wall. It must be tasteful and suitable for audiences of all ages. I will need your food and art submissions by April 8th to make sure I have time to hang it and set it all out on the buffet table. I do want to make a nice presentation for the very first Art and Aioli Open House night.<br /><br />Please send entries to missNnick [at] gmail [dot] com. Include "A and A Open House" in the subject line. Make sure your photos are at least 150 x 150 pixels (square). You will need to include your name, blog name and URL, the name of your entry (dish), the permalink to your entry, and a link back to Art and Aioli!<br /><br />In addition to a wonderful party spread, I am going to do a new giveaway!<br /><br /><div style="text-align: center; color: rgb(153, 51, 0);"><span style="font-size:130%;"><a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">2 Individuals (drawn at random) </a><a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">will each </a><a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html"><br /></a><a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">receive 2 boxes of the invitation of their choice*</a><a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html"><br /></a><a href="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">Plus free typesetting</a><br /></span></div><br /><div style="text-align: center;"><a style="color: rgb(153, 51, 0);" href="http://missnnick.com/">All from Miss 'N Nick Designs</a><br /></div><br />But here is the catch! While I would love for you to leave a comment on this post and gladly welcome any thoughts, in order to be eligible for the drawing to win the invitations, you must pop on over to my <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=fd58b8d489adc9c662773e8fe0c16793&url=http%3A%2F%2Fmissnnick.com%2Fblog%2F" target="_blank" title="http://missnnick.com/blog/">Stationery Blog</a> at <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=d8e3f3cc9497002baca5c98e5275f720&url=http%3A%2F%2Fmissnnick.com%2F" target="_blank" title="http://missnnick.com/">Miss 'N Nick</a> and leave a <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=e07d90379602bb1a8a426cc6c9d23975&url=http%3A%2F%2Fmissnnick.com%2Fblog%2F2009%2F03%2Fspring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">comment there</a> telling me why you prefer traditional invitations in the mail as opposed to Evites or emails etc... You must leave the comment by midnight on April 10th in order to be in the drawing. You can reach the proper post here: <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=e07d90379602bb1a8a426cc6c9d23975&url=http%3A%2F%2Fmissnnick.com%2Fblog%2F2009%2F03%2Fspring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html"><span>http://missnnick.com/blog/</span><wbr><span class="word_break"></span><span>2009/03/spring-celebratory</span><wbr><span class="word_break"></span>-giveaway.html</a><br /><br />I am so excited. I just know we'll have a great turn out. Don't forget the deadline is April 8th for recipe entries and April 10th for <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=e07d90379602bb1a8a426cc6c9d23975&url=http%3A%2F%2Fmissnnick.com%2Fblog%2F2009%2F03%2Fspring-celebratory-giveaway.html" target="_blank" title="http://missnnick.com/blog/2009/03/spring-celebratory-giveaway.html">contest entries</a>. Tell a blog buddy!<br /><br />*NOTE: The Cupcake invitations are NOT available for this offer. As one of our most popular designs, we are back ordered on this piece for about a month and I do not want to offer something that will not be available right away. Also note that if you need more than 2 boxes (20 invitations) , the two winners will also have the option of purchasing more of the same invitations or matching note cards at a 10% discount in conjunction with this giveaway extravaganza.<br /><br /><span>__________________________</span><div><wbr><span class="word_break"></span><span>__________________________</span><wbr><span class="word_break"></span>______________<br /><br />Hungry right now? Try some of this!<br /><div style="text-align: center;"><a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=16303bfe661f52e54d8de6befad33408&url=http%3A%2F%2F3.bp.blogspot.com%2F_Uy-fXRM5dVo%2FSckM2rKFoJI%2FAAAAAAAABEs%2FbpjZcwo_jVk%2Fs1600-h%2FDSC05572_2.JPG" target="_blank" title="http://3.bp.blogspot.com/_Uy-fXRM5dVo/SckM2rKFoJI/AAAAAAAABEs/bpjZcwo_jVk/s1600-h/DSC05572_2.JPG"><img src="http://external.ak.fbcdn.net/safe_image.php?d=26e39c1f79c53b5f30bc73abc92df0b7&url=http%3A%2F%2F3.bp.blogspot.com%2F_Uy-fXRM5dVo%2FSckM2rKFoJI%2FAAAAAAAABEs%2FbpjZcwo_jVk%2Fs400%2FDSC05572_2.JPG" alt="" class="ext_img" onload="var img = this; onloadRegister(function() { adjustImage(img); });" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Chinese Chicken in Lettuce Leaves</span><br /></div></div><div style="text-align: left;"><span style="font-style: italic;">adapted from The Sterling Performance Cookbook</span><br /></div><br />3 Tbls. oil (I use vegetable but add a small splash of chili and sesame oil as well for some heat)<br />1 1/3 cups finely chopped chicken breast<br />1 cup seeded and finely chopped red bell pepper<br />1/2 Tbls. sugar<br />1/2 Tbls. salt<br />Freshly ground pepper to taste<br />2 1/2 Tbls. minced fresh ginger<br />1 1/2 Tbls. soy sauce<br />3 Tbls. water<br />1 Tbls. fresh squeezed lemon juice<br />1 large scallion, sliced<br />1/2 cup chopped walnuts<br />cilantro for garnish<br /><br />Heat the oil in a skillet or wok over medium high heat. Add the chicken, green or red pepper, sugar, salt and pepper. Cook, stirring constantly until the peppers turn a deeper color and the chicken is cooked, about 3 to 5 minutes. Add the ginger, soy sauce, water, and lemon juice to the chicken mixture, stirring well. Cook for 1 more minute. Remove the chicken from the heat. Sprinkle with the scallion and walnuts and garnish with cilantro. Set aside and keep warm.<br /><br />Make spicy dipping sauce!<br /><br /><span style="font-weight: bold;">Spicy Dipping Sauce</span><br />1/4 cup rice wine vinegar<br />1/8 cup or more soy sauce<br />1 tsp. sesame oil<br />1/2 or more tsp. chili oil<br />1-2 tsp. hot chinese mustard<br />1-2 tsp. chili garlic sauce<br />A few scallions<br /><br />Stir all the above ingredients together in a bowl until well blended.<br /><br />To serve plase 2 or 3 tablespoons of the chicken mixture on a lettuce leaf, roll up; and place on serving dish. Pass the sauce separately.<br /><br />Listen! If you are a fan of the lettuce wraps at <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=e98e0dd94aa05f242208ce687e4eb6dc&url=http%3A%2F%2Fwww.pfchangs.com%2F" target="_blank" title="http://www.pfchangs.com/">P.F. Chang's</a>, then you will like these. They are just as good. If not (dare I say???)... Better!<br /><br />Tips: Cut the chicken pieces as small as you can. It is the hardest part of this dish. To make it easier to cut, freeze the chicken a little while or let frozen chicken thaw out partway.<br /><br /><div style="text-align: center;"><a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=ebf9e61159c2d8e3019137deb36ff57d&url=http%3A%2F%2F4.bp.blogspot.com%2F_Uy-fXRM5dVo%2FSckQch5OIkI%2FAAAAAAAABE8%2FF40cNZ8f_1E%2Fs1600-h%2FFood%2BPallette.jpg" target="_blank" title="http://4.bp.blogspot.com/_Uy-fXRM5dVo/SckQch5OIkI/AAAAAAAABE8/F40cNZ8f_1E/s1600-h/Food+Pallette.jpg"><img src="http://external.ak.fbcdn.net/safe_image.php?d=540f50c4d44ecfca3d8036955dee277e&url=http%3A%2F%2F4.bp.blogspot.com%2F_Uy-fXRM5dVo%2FSckQch5OIkI%2FAAAAAAAABE8%2FF40cNZ8f_1E%2Fs400%2FFood%2BPallette.jpg" alt="" class="ext_img" onload="var img = this; onloadRegister(function() { adjustImage(img); });" /></a><br /></div><br />Hey, did you know we are now on <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=fc2f574a092be80543c4c55cb318374c&url=http%3A%2F%2Fwww.facebook.com%2Fgroup.php%3Fgid%3D139865250510%26ref%3Dmf" target="_blank" title="http://www.facebook.com/group.php?gid=139865250510&ref=mf">Facebook</a>? <a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=fc2f574a092be80543c4c55cb318374c&url=http%3A%2F%2Fwww.facebook.com%2Fgroup.php%3Fgid%3D139865250510%26ref%3Dmf" target="_blank" title="http://www.facebook.com/group.php?gid=139865250510&ref=mf">Join the group</a>. It's a lot of fun and a wonderful forum of ideas.<br /><div style="text-align: center;"><a href="http://www.facebook.com/note_redirect.php?note_id=86456569568&h=fc2f574a092be80543c4c55cb318374c&url=http%3A%2F%2Fwww.facebook.com%2Fgroup.php%3Fgid%3D139865250510%26ref%3Dmf" target="_blank" title="http://www.facebook.com/group.php?gid=139865250510&ref=mf"><img src="http://external.ak.fbcdn.net/safe_image.php?d=e0a96ef67cf71ae2f565cade49bad5d1&url=http%3A%2F%2Fmissnnick.com%2Fblog%2Fuploaded_images%2Fn10381469571_770783_5105-792590.jpg" alt="" class="ext_img" onload="var img = this; onloadRegister(function() { adjustImage(img); });" /></a></div></div><div style="text-align: center; color: rgb(153, 51, 0);"><div style="text-align: left; color: rgb(0, 0, 0);"><br /></div></div>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com19tag:blogger.com,1999:blog-3605006628964292904.post-40995899380353066302009-03-23T16:51:00.000-07:002009-03-23T18:01:25.110-07:00Putting Some Art in Today!<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwFHs7dhzwFc6WhTxbgQ6K-wKwCKAsTlxR9n_-C1tTAizLd57VH7_Hc3XkGX05K56elTf8B5LvJzvLEeoeJkA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-weight: bold;">"You've Got a Friend" 2009 • By Sand Artist <a href="http://www.sandfantasy.com/">Ilana Yahav</a></span></span><br /></div><br />You all know this blog is mostly food or the art of food. But just wanted to share an extremely beautiful video of sand art. It is amazing how this woman works and creates so quickly! Inspiring!<br /><br />I received the video via email. The sand artist is <a href="http://www.sandfantasy.com/">Ilana Yahav.</a> Check out her website: http://www.sandfantasy.com/Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com2tag:blogger.com,1999:blog-3605006628964292904.post-16858435102343506692009-03-19T08:52:00.000-07:002009-03-30T17:26:54.128-07:00Irish Meets American- My St. Paddy's Day Meal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/ScJqUo6BSHI/AAAAAAAABEk/yNUZLIpVabs/s1600-h/DSC05884_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 600px; height: 521px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/ScJqUo6BSHI/AAAAAAAABEk/yNUZLIpVabs/s400/DSC05884_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5314927413061306482" border="0" /></a>Happy belated <a href="http://en.wikipedia.org/wiki/Saint_Patrick%27s_Day">St. Patrick's Day</a> to all of you. I hope it was a good one filled with corned beef, green beer or whatever floats your boat.<br /><br />I don't usually do anything especially Irish on St. Patrick's Day. It's pathetic I know. Maybe because I only have a wee amount of Irish in me (hear my strong Irish Brogue?). In reality the the holiday is to honor St. Patrick, think about the start of spring and get a much welcome reprieve from Lenten resolutions. Now it is just an excuse to party! I remember one year, in my younger, single days, in which my friend and I got to an Irish pub a little before 5pm. After over an hour and a half of standing in line with no real signs of promise that we would EVER get in, we hightailed it out of there and had a glass of wine at some "non-Irish" and probably classier bar. That line thing was NOT up our alley. Nor is getting there and beginning to drink in the "wee" hours of the morning. Some people have to work! I'll go to an Irish pub another day of the year.<br /><br />This year, however, I was in the mood to make the infamous corned beef! But my husband didn't think he would like it or eat it. Soooo picky! ;( So I came up with the idea of corned beef and pastrami sandwiches with cold slaw! At the last minute we invited a couple neighbors over too. I made green malts for the kids. The guys had beer and the women, wine. So you see... it wasn't <span style="font-style: italic;">quite</span> corned beef and cabbage nor was it exactly hamburgers and fries. But very Irish-American wouldn't you say?<br /><br />I didn't get a great picture of the cold slaw but I made it with my grandmother's ultra simple recipe with a little modification. She used just the cabbage, mayonnaise, a splash of white wine vinegar and a teeny teeny bit of sugar plus salt and pepper. <span style="font-style: italic;">We don't measure much in my family. </span>My changes were, adding green onions, green bell pepper sliced very very thin and I used <a href="http://en.wikipedia.org/wiki/Julia_Child">Julia Child's</a> recipe for <a href="http://tastewiththeeyes.blogspot.com/search?q=swordfish">homemade mayonnaise</a>. This was a GOOD cold slaw! I am picky about cold slaw but this was good!<br /><br />I purchased the deli meat and amazing Gruyere cheese at this awesome <a href="http://www.yelp.com/biz/mattern-sausage-and-meats-orange">German Deli </a>near here. <a href="http://www.yelp.com/biz/mattern-sausage-and-meats-orange">Mattern Deli</a> has THE best sausage, meats, roast beef, pastrami and more. I love their sandwiches! And the bread... so different from that you find in most any other market. If you are in Orange, go check them out!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/ScJqTxtK11I/AAAAAAAABEc/d-etsfN8feg/s1600-h/DSC05878_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 400px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/ScJqTxtK11I/AAAAAAAABEc/d-etsfN8feg/s400/DSC05878_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5314927398243456850" border="0" /></a>I thought the kids, as well as the adults might like <span style="font-weight: bold;">a little pot of gold</span> to go with their meal.<br />May the luck of the Irish be with you this year. We could all use a little pot of gold about now!<br /><br />For a little more depth on the holiday and it's traditions, check out this video.<br /><br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/QjnJB_HSc2U&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/QjnJB_HSc2U&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com10tag:blogger.com,1999:blog-3605006628964292904.post-30554647029371005082009-03-18T10:27:00.000-07:002009-03-18T11:28:15.913-07:00Double Double Protein Style!<div style="text-align: center;"><img alt="Test" src="http://www.foodbuzz.com/photos/0036/4232/test.jpg?1236720205" /><br /><div style="text-align: left;">I don't know how many of you are familiar with <a href="http://www.in-n-out.com/">In 'N Out</a>. They really do have GREAT cheeseburgers!<br /><br />How many of you know about the "secret" menu? Well in case you don't know, there are a number of ways to order your burger that are not posted on the menu boards at the restaurant. My favorite alternative to the regular cheeseburger is the "Double Double Protein Style"! This burger comes sans (without) a bun and is good for those minding their carbs more than their calories. And let me tell you... it is soooooo good! Almost just as satisfying as the regular double double! Go on... get a burger today!<br /></div></div>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com9tag:blogger.com,1999:blog-3605006628964292904.post-18868903550260964372009-03-15T08:08:00.000-07:002009-03-15T09:03:35.613-07:00Cherry Berry Shortcake and My First Recipe Contest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Sb0aXlva2KI/AAAAAAAABEU/xuAK0yOQq3A/s1600-h/DSC05526_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 599px; height: 415px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Sb0aXlva2KI/AAAAAAAABEU/xuAK0yOQq3A/s400/DSC05526_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5313432127937370274" border="0" /></a>It all started out with the <a href="http://www.foodbuzz.com/promos/780121-enter-the-quaker-true-delights-be-delighted-recipe-contest-">contest</a>. Do you know the one? Did any of you enter? The contest that <a href="http://www.foodbuzz.com/">Foodbuzz</a> was running for Outstanding in the Field sponsored by <a href="http://www.quakertruedelights.com/">Quaker True Delights</a>. Well it called for recipe entries using on or more of the following ingredients:<br /><br /><div style="text-align: center; color: rgb(102, 51, 0);"><span style="font-size:85%;"><span style="font-style: italic;">Cashews • Chocolate • Raspberry • Almond • Bananas • Coconut • Macadamia nuts • Cherries • Cranberries</span></span><br /></div><br />And the winner gets a trip to Chicago and an amazing outdoor dinner. So I thought... why not? Let's give it a shot! But the ingredients lent themselves more to a sweet concoction than that of a savory one. I can create and make up sauces, dips, appetizers and the like but a dessert? That is not as easy. What would be the point anyway? I never win anything. But the challenge was gnawing at me. I started to brainstorm. Cheesecake kept popping into my head. But could I pull it off? I kept toying with ideas. There were a few. Then it was coming down to the wire. The due date was Feb. 28th. Cheesecake has to be made a day ahead and I hadn't even gotten ingredients or decided the dish completely. Oh hurry up! Just choose, shop and get on with it!<br /><br />And so I did! What I came up with is a <a href="http://www.foodbuzz.com/recipes/886207-cherry-berry-shortcake">Cherry Berry Shortcake</a> as I call it. From their list, I used raspberries, sour cherries and macadamia nuts. I felt the shortcake idea was something loved by all and not as pretentious as cheesecake can be at times. It is homey and comfortable.<br /><br />The base or cake I created was inspired by combing parts of my <a href="http://artandaioli.blogspot.com/2008/04/bloggin-on-brunch-platinum-chef.html">scone recipe</a> with a traditional Scottish shortbread recipe and then I threw in some cream cheese in honor of my <a href="http://artandaioli.blogspot.com/2009/01/and-winner-is.html">jam crescent cookies</a>. I am calling this biscuit a <span style="font-weight: bold;">Macadamia Shortbread Scone</span>!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sb0aXcyS_hI/AAAAAAAABEE/GbzsBX0lYD0/s1600-h/DSC05516.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_Uy-fXRM5dVo/Sb0aXcyS_hI/AAAAAAAABEE/GbzsBX0lYD0/s400/DSC05516.JPG" alt="" id="BLOGGER_PHOTO_ID_5313432125533519378" border="0" /></a>The cream topping was inspired by both clotted cream, whipped cream and cheesecake and has elements of all three in the ingredients and flavor.<br /><br />As for the berry sauce, I used my <a href="http://artandaioli.blogspot.com/2008/03/cheesecake-and-sango-remembering-paris.html">grandmother's raspberry sauce for cheesecake</a> as the jumping off point, added the cherries and made a few tweaks here and there.<br /><br />It wasn't that easy. The hardest part was remembering to write the measurements and ingredients down as I went. Because at times I started small and added. So my paper had many scribbles and crossed out numbers etc.. The end result? Well it was pleasing to the eye and the taste? Soooo fabulously good! It was just amazing! The shortbread scones are right up my alley. My sister, cousins, mom and even my picky husband just couldn't get enough.<br /><br />Here is my recipe. It is kind of long due to the 3 parts. But it is not really that time consuming.<br /><br /><strong><span style="font-size:130%;">CHERRY BERRY SHORTCAKE</span><br /><br />Macadamia Nut Shortbread Scones</strong><br /><br /><em>Ingredients</em><br />2 cups flour<br />1/2 cup powdered sugar (plus a tiny bit more if you wish for sweeter scones)<br />1/4 tsp. salt<br />1/4 tsp. baking soda<br />1 tsp. baking powder<br />About 1 cup chopped madadamia nuts<br />10 Tbls. butter (cold)<br />4 oz. cream cheese (cold)<br />1/2 cup sour cream (heavy cream that has soured or regular cream or milk will work)<br /><br />In large bowl combine the flour, sugar, salt, baking soda and baking powder until mixed. Add the macadamia nuts.<br /><br />Cut the butter and cream cheese into the dry ingredients until it resemble course meal. Add the cream (or milk) and stir until the ingredients hold together and form a dough. Using your hands shape the dough into a 2-3 inch thick log. Wrap in plastic and refrigerate for at least one hour.<br /><br />Preheat oven to 350°. Spray a cookie sheet with non-stick spray. Pull the cold log of dough out of the refrigerator and roll into plain granulated sugar or cinnamon sugar mixture. Cut into 1 1/2 inch discs and place onto baking sheet. Bake for about 20 minutes or until lightly colored. Cool.<br /><br /><strong>Sour Cherry, Raspberry Sauce</strong><br /><br /><em>Ingredients</em><br />Zest of 1 lemon<br />Juice of 1 lemon<br />1/4 cup pomegranate jelly<br />1/4 cup raspberry preserves<br />1 Tbls. cornstarch<br />1-3 Tbls. sugar<br />1/2 cup frozen raspberries<br />3/4 cup frozen sour cherries<br /><br />Mix the cornstarch, lemon juice and pomegranate jelly in small bowl until combined. Pour into sauce pan along with the raspberry preserves and heat on medium low until no longer cloudy and sauce begins to thicken. Add the frozen fruit and heat until warm and beginning to bubble. The frozen raspberries will begin to break apart. Add sugar to taste. Remove from heat and cool. Can be made a day ahead.<br /><br /><strong>Whipped Lemon Cream</strong><br /><br /><em>Ingredients</em><br />4 oz. cream cheese (softened)<br />1/3 cup creme fraiche<br />1/3 cup sour cream (commercial)<br />3 Tbls. granulated sugar<br />2-3 Tbls. lemon juice<br />3/4 cup heavy cream<br />1 tsp. vanilla<br />1/4-1/3 cup powdered sugar (to taste)<br /><br />Combine cream cheese, creme fraiche, sour cream, lemon and granulated sugar until smooth and creamy.<br /><br />Meanwhile put heavy cream in a large bowl and beat until beginning to thicken. Add vanilla and powdered sugar (to taste). Continue to whip the cream until soft peaks form.<br /><br />Fold the cream cheese mixture into the whipped cream until just mixed.<br /><br />Assemble the Dish<br /><br />Place the macadamia shortbread scone on a plate. Pour a little berry sauce over it. Top with whipped lemon cream and a little more sauce.<br /><br />Garnish with fresh berries, macadamia nuts or an extra scone piece. Serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sb0aXu847AI/AAAAAAAABEM/jY9w9PQaCDU/s1600-h/DSC05539.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 532px; height: 708px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/Sb0aXu847AI/AAAAAAAABEM/jY9w9PQaCDU/s400/DSC05539.JPG" alt="" id="BLOGGER_PHOTO_ID_5313432130409786370" border="0" /></a>Now I wonder who won? Have you heard? I cannot find a post or announcement on the Foodbuzz site. I thought the results would be in today or sooner? We shall see. I am not holding my breath. But maybe you should until you try my dessert. It is worth the effort!Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com11tag:blogger.com,1999:blog-3605006628964292904.post-7404359494641205052009-03-14T16:16:00.000-07:002009-03-15T11:22:36.696-07:00Welcome to My Culinary Art Studio<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Sbw69n0vFbI/AAAAAAAABD0/X4_JPUBViJ8/s1600-h/Art+simple.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 599px; height: 201px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Sbw69n0vFbI/AAAAAAAABD0/X4_JPUBViJ8/s400/Art+simple.jpg" alt="" id="BLOGGER_PHOTO_ID_5313186490726946226" border="0" /></a>If you are new to my blog, WELCOME! If you are a returning friend, WELCOME BACK! In the past few months or more I have been back and forth and in and out of working on this blog. At times it was just too busy. I had too much to do and too much to take care of. This is the main reason for my absences.<br /><br />Then a few weeks ago, my one year anniversary in which I began blogging was to arrive. I wanted to do something special. Have a great meal or dish or post or giveaway. The day began to approach rapidly and I had no great ideas. No fabulously perfect dishes to share. I wasn't altogether that busy. I had many posts and photos in the vaults and in my head but I was out of steam. I was just not motivated. I did not feel happy. There are many things to worry about these days with the recession, loss of jobs, money problems, mortgage issues... Many of us are having a hard time. The weight of all these things was upon me and I just could not write, could not concentrate. But as will all things we pick ourselves up, dust off and begin again refreshed.<br /><br />My goals are many. My hopes are high. My dreams are vast. With this blog, I truly want to make improvements. I want to work harder at providing new recipes. I want to post more often. I want to work harder at my writing skills and food photography. I want to visit other blogs more often. My hope is to provide an enjoyable site with useful tips, recipes, hints and information. One that is fun to read and view as well as something worth continually returning to. I want a more professional outlook yet will still write from my heart and personal feelings. My children will undoubtably pop into the mix from time to time. How can they not? They are the biggest part of my life.<br /><br />For all of you that are regular visitors, you will note the new masthead. I had an idea for this header nearly a year ago but needed the time to set up the "artist's table". After a couple hundred shots and different configurations from simple to complex, I then went to the computer and played and created in order to come up with the new one above. Within this post you can see my two runner-ups. In the sidebar you can see some of my favorite close up shots from the day. The main idea was to play with the "art" concept along with the "aioli". I wanted it to look like an artist's work table. The work, the art will be the posts. The food. The writing. The creating of recipes and meals and parties. Cooking is an art. To really be good, one should be able to use creativity. Plating of food can be wonderfully gorgeous and have amazing design qualities. So within this site I hope to realize my art as a designer, a chef and a writer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Sbw69qkvsBI/AAAAAAAABDs/kn7fSIbdOiY/s1600-h/ArtLayout2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 599px; height: 215px;" src="http://4.bp.blogspot.com/_Uy-fXRM5dVo/Sbw69qkvsBI/AAAAAAAABDs/kn7fSIbdOiY/s400/ArtLayout2.jpg" alt="" id="BLOGGER_PHOTO_ID_5313186491465183250" border="0" /></a>Thank you to everyone who comes to read and respond to Art and Aioli, a blog about art, food and the art of food. Cheers to you all and here's to new beginnings and hope for more flavorful days to come.Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com18tag:blogger.com,1999:blog-3605006628964292904.post-62619478505950974602009-02-17T14:21:00.000-08:002009-02-19T08:23:02.072-08:00Pesto for Peter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SZtEelrqMdI/AAAAAAAABCc/TAbaxiW8wh8/s1600-h/DSC05363.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 585px; height: 497px;" src="http://2.bp.blogspot.com/_Uy-fXRM5dVo/SZtEelrqMdI/AAAAAAAABCc/TAbaxiW8wh8/s400/DSC05363.JPG" alt="" id="BLOGGER_PHOTO_ID_5303908278460887506" border="0" /></a>Have I ever told you that at one time in my life I did not care much for Italian food? Seriously! I really did not care for it! Oh I liked pizza! That was always good. But pastas... <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Meehhhh</span>. Marinara bored me and was just not very good. Pesto was horrific. Alfredo was good for about one bite and then felt heavy. They were just there and never fabulous. And really the only thing I thought of as Italian was pasta and pizza. That was in high school. And then I went to Italy the summer after Junior year! Oh boy! Oh boy, oh boy, oh boy! I could not get enough. After eating so much I was nearly <span class="blsp-spelling-error" id="SPELLING_ERROR_1">comatosed</span> at lunch, I lay there and counted the hours until dinnertime. I adored the pasta. I loved the pasta in France, Austria and Switzerland too!<br /><br />My tastes must have changed. So I came back to the US ready to embrace Italian food and slurp it up with gusto. But the next time I had spaghetti... <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Meehhh</span>! Blah, boring, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">blech</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">nadda</span>. I was not interested. What was the difference? Why did I like it there?<br /><br />It didn't take long to figure it out. Here at home I was used to mostly marinara sauce from a jar and dry pasta that was cooked a bit longer than the proper <span class="blsp-spelling-error" id="SPELLING_ERROR_5">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">dente</span>. Or places like the <a href="http://www.osf.com/"><span style="font-style: italic;">Old Spaghetti Factory</span></a>. It isn't horrible food there or anything but it is so... American? Or? Just not like the tiny little restaurants I frequented in Italy. In Italy, it was all very fresh, very good ingredients. The sauces were often simple but you could taste the ingredients and they did not overpower the noodles. The pasta was <span class="blsp-spelling-error" id="SPELLING_ERROR_7">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">dente</span>.... just the right amount of bite to it and not the limp kind I was accustomed to. The portions were also smaller. Pasta is not the MAIN course but a small first plate. I don't want a huge portion of pasta normally.<br /><br />Now I think you can find decent pasta at restaurants sometimes. Americans started catching on to the fact that the pasta should be <span class="blsp-spelling-error" id="SPELLING_ERROR_9">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">dente</span>. Home chefs often began making their own sauces. It is definitely better. But it will never be the same as in Italy... How could it?<br /><br />So when I make pasta, I always make my own sauces. It is really quite easy and doesn't take much longer than opening up a jar. I do use the dry noodles most of the time. It is easier to just have it on hand. My Italian friends use them. It is just important not to cook them too long. Once in a while I even use a jar of <span class="blsp-spelling-error" id="SPELLING_ERROR_11">pre</span>-prepared marinara or red sauce. It is palatable. But I can rarely leave it alone. I almost always doctor it up. Unless I am just making it for the kids. But when it comes to pesto sauce, I have tried jar after jar after jar and really I can barely stand to eat a bite. It is never good. I went back to the supposition that I really just don't care for pesto. Until I made my own! What else was I to do with some sad wilted basil?<br /><br />After I whirred together a few simple fresh ingredients, I stirred it into some homemade pasta from my farmer's market. The pasta was warm and perfectly <span class="blsp-spelling-error" id="SPELLING_ERROR_12">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">dente</span>. I took a bite. My eyes closed. <span style="font-style: italic;">Imagine a chorus of Alleluias swirling my head.</span> This was heavenly! And so easy!<br /><br /><span style="font-weight: bold;">Simple Fresh Pesto</span><br /><br />2-3 cups fresh basil leaves<br />2-6 cloves of garlic <span style="font-style: italic;">(I like a lot so I use 5 or 6 cloves) </span><br />2-3 <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Tbls</span>. pine nuts<br />1/4-1/2 cup grated fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Parmesan</span><br /><br />Olive Oil (amount is determined by what consistency you prefer)<br />Salt and pepper to taste<br /><br />In a food processor, blend the basil, garlic, pine nuts and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Parmesan</span>. With the processor going, slowly add the olive oil scraping down the sides occasionally. Keep adding the oil until the pesto is the consistency you desire.<br /><br />At this point I taste the sauce and decide if it needs more garlic, nuts, basil or cheese. Add and adjust to your taste along with the salt and pepper.<br /><br />Best if used immediately but it should store in the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">refridgerator</span> for up to a week. But really it is better right away. I do not heat it directly on the stove. Simply stir it into warm pasta. Or put it on top of some bread or pizza or an egg or a sandwich or... I am sure there are many things it would work well with.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SZtEeS9mIWI/AAAAAAAABCU/aUOoLFtwEMQ/s1600-h/DSC05365.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 511px; height: 379px;" src="http://1.bp.blogspot.com/_Uy-fXRM5dVo/SZtEeS9mIWI/AAAAAAAABCU/aUOoLFtwEMQ/s400/DSC05365.JPG" alt="" id="BLOGGER_PHOTO_ID_5303908273435844962" border="0" /></a><span style="font-style: italic;">I am dedicating this pesto to my friend Peter (and Kimberly) because I wish this is what I had made for him and Kimberly when I brought food over a few weeks ago. Instead I brought some curry soup that I felt was just not up to par. Not sure what was wrong with it. </span><br /><br /><span style="font-style: italic;">So Kimberly, please try this for your husband. It is easy!</span>Nicolehttp://www.blogger.com/profile/14175689037740815962noreply@blogger.com18