tag:blogger.com,1999:blog-59661875512244949562024-03-18T20:40:55.186-07:00Rosemary's RealmChef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-5966187551224494956.post-2923021243302971012012-07-08T19:20:00.001-07:002012-07-08T19:20:36.409-07:00It's Plum Time for DessertThe Porgy and Bess lyrics, "Summertime, and the liven' is easy..." stroll through my mind this time of year. With Atlanta temperatures hotter than ever, summer truly means simple, effortless meals that don't heat the kitchen nor require much energy to prepare. Since my sweet tooth does not take a vacation, dessert too must be a simple, preferably seasonal dish featuring the bounty of Georgia fruits while placating my sweet tooth. And without turning on the oven, of course!<br />
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When food shopping at the Asian market for a recent cooking class, I spied fresh, ripe black plums and frozen wonton wrappers. Students love dessert and I didn't have a sweet treat on the menu. The idea was planted! Wonton wrappers are so versatile and reign as a key ingredient for Asian dumplings, ravioli or fried crispy noodles. Inexpensive and widely available, why not pair them with thin, ripe, sweet slices of plum to create a panfried dumpling? Add a coating of confectioners sugar and voila, my sweet tooth is salivating with anticipation! With one bite, the bright, inviting plum slices are exposed and the crispy, golden brown wonton is perfectly coated in powdered goodness. Try these with seasonal stone fruit or berries. Freeze any leftover wonton wrappers for another dose of fritters this summer.<br />
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Wonton wrappers laid out and ready!</div>
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Slices of gorgeous ripe plums</div>
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Plum sliced placed off center on the wonton wrapper</div>
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Wetting the first side of the wonton</div>
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Wetting the second side of the wonton wrapper </div>
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before folding the empty wonton half over the fruit</div>
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Two down, two to go!</div>
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Refrigerate the filled wontons for 30 minutes before frying</div>
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Pan fry on each side until golden brown...not long!</div>
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A good dose of powdered sugar to coat</div>
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Hope you're hungry!!</div>
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<u><b>Plum Wonton Fritters</b></u></div>
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<ul>
<li>2 small, ripe black or red plums</li>
<li>16 wonton wrappers, thawed if frozen</li>
<li>2 teaspoons granulated sugar</li>
<li>water, as needed</li>
<li>canola oil for frying </li>
<li>1/2 cup confectioners sugar</li>
</ul>
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Method:<br />
<ol>
<li>Slice the plums into 16 thin slices and set aside. </li>
<li>Lay the wonton wrappers about 1 inch apart on a clean work surface or cutting board. Place two thin plum slices shingled together on one diagonal half of the wonton wrapper, skin side toward the center. Using water or a pastry brush, wet the two sides of the wrapper on the half that holds the fruit. Wrap the other wonton half over top of the fruit and press to seal together. Cover with plastic wrap and refrigerate until ready to fry, at least 30 minutes. </li>
<li>Heat a 10-inch skillet over medium heat. Add about 1 inch of canola or vegetable oil and when hot and shimmering (but not smoking), add the wontons to the hot oil without crowding the pan. Fry on each side until golden brown. Transfer to a paper-towel lined plate for just a few seconds and then on to a paper bag with confectioners sugar. Shake to coat completely and place on serving platter. Devour immediately!!! </li>
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Note: If you prefer to use nectarines or peaches, slice them 1/8-inch thick and cut in half if they are too long.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-48239038373920020922012-04-03T14:51:00.000-07:002012-04-06T06:42:59.141-07:00Welcome to New YorkI was giddy with excitement as the wheels touched down on the runway. Finally....I was going to New York City. Manhattan. Field of Dreams like no other. Broadway. Food. Fashion. Innovation. Ellis Island. Television. Celebrities. Central Park. Shopping. The world in a nutshell. Yes, finally I was going to New York City for the first time. <br />
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What would I See? Taste? Touch? Would I fall in love with it? Why did I wait so long?? All of these questions and more would be answered in the next few days. Wide eyed with wonder, there was the Manhattan skyline as the taxi skirted the water and then drove over the bridge toward my destination. This shot of the Chrysler building was taken from the Saveur Magazine conference room window. <br />
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Now that I'm back home, I can't wait to return. Soon. Very soon. A few days at a conference barely skims any surface of experiencing what New York really is. The promise that it holds. The beauty. The forgotten. Dreams waiting to blossom and those that have already withered. The excitement of what is and what will be. The history of what has gone before. I will be posting experiences from the International Association of Culinary Professional's annual conference for 2012 and things I saw, people I met, what I hope to see next time, and all in between. <br />
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And if you have not been to New York, make your plan, pack your bags and take off for the experience of a lifetime whether it's to take in a Broadway show, sample delectable food, buy that perfect pair of shoes, or to simply be. Now I understand the phrase "I Love New York".Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com2tag:blogger.com,1999:blog-5966187551224494956.post-72667616691391665072011-12-01T20:54:00.000-08:002011-12-01T20:59:50.396-08:00A Thousand BlogsIt's been several months since my last blog entry. Not that I have not thought about blogging. I have written countless blogs in my head on many topics including the Strip district in Pittsburgh, PA, the First Note Music Hall in Santa Rosa Beach, FL, amazing Thanksgiving traditions and celebrations, about the many dogs I have met through dog rescue and have wiggled their way into my heart, and of course, food, glorious food! Stay tuned for a new blog entry soon. Very soon. And on paper, not in my head! <br />
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Meanwhile, please enjoy gearing up for this blessed Christmas season. Take time for the things that Matter. Be thankful for your many blessings, especially those that you take for granted.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-72335397403851673162011-08-29T06:33:00.000-07:002011-08-29T06:33:53.644-07:00The No Good Very Bad WeekOne thing certain in life other than birth, death and taxes, is that some days are better than others. Bad things happen. Remember the book entitled, "Alexander and the Terrible, Horrible, No Good, Very Bad Day"? Occasionally days are despicable. Some weeks are worse, a string of bad days on steroids. Last month one of those weeks slithered into our lives. <br />
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It started with my husband's job layoff. He was alerted about definite possibility. We prepared for it, well, as ready as one can be. We decided to continue on a trip North in spite of the upcoming announcement. No matter how ready you are, it hurts to be downsized. Unappreciated. Dumped. By itself, this event was both unwelcome and stressful. However, it was only the beginning.<br />
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Our Pom mix Curly had been ill for a few weeks, suffering from partial kidney failure. He was our first dog together when we returned from living in Chile and had graced our lives for 11 years. The day we left town, Curly didn't want to eat, so my wonderful Tracy trekked to several stores in search of a rotisserie chicken. Poultry was without a doubt Curly's absolute favorite meal. Leaving town yet feeling hopeful, our kind, sweet dogsitter stayed with the goobers, instructions in hand that if anything went wrong, she should take him straight to the vet. We didn't have to wait long. After enjoying his special chicken dinner that evening, he got sick. The next day he went to the doggie hospital for I.V. fluids and evaluation. Our sweet neighbor visited him and snapped a photo, which she uploaded to Facebook. The sweet boy seemed comfortable and was in good hands. We were only going to be gone a few days. <br />
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Our caring vet gave us an update daily. After three days his kidney numbers weren't improving as well as she hoped. I was conflicted about staying, anxious to hold him in my arms to comfort both him and me. We only had two days before heading home, but we could leave sooner if necessary. That night I couldn't sleep nor get Curly off my mind. I cried and cried, praying that the Lord would comfort him in my absence. To be with the little dog, so he wouldn't be alone. I left the vet a message saying we could come home the next day, just let us know how he was. <br />
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In the morning, Tracy took the call we didn't want. Curly had passed just an hour before. We were immediately heartbroken in a way that I could not imagine. I was not there for my boy. Did he suffer? Should we have stayed home? Did he miss us? Did his little body just give out? The flood of tears burst forth and I thought I may never stop crying. I felt desperate to get home. There was only one decision left to make. <br />
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<div><div><span style="letter-spacing: 0px;">Back in Atlanta, I picked up the small, furry body encased in a thick, black plastic bag, It was hidden inside a clumsy, white, “slightly too big” cardboard coffin. It felt so heavy, just like my heart. So very heavy. I didn’t know how I was going to get him to the car. Hot tears stung my cheeks. My vision blurred as I stumbled out the vet office door and somehow reached the parking lot. It seemed right to bury him in the backyard. A tranquil, shaded place where he romped, sniffed, chased, wandered. When I close my eyes, I smile and envision him laying on the deck, keeping our home safe from any wayward squirrels, rabbits and deer. Yes, the backyard was perfect, a place where we could look out the french doors and remember all that he was to us. Goodbye sweet Curly. We will always love you. Thanks for loving us so well. </span></div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-60273640758849284052011-07-21T17:42:00.000-07:002011-07-21T17:42:29.771-07:00Ripe & Ready!Ahhhh, the face of summer has arrived. The tomato beckons in all of its shapes, colors, and beauty. In our raised bed garden, a few plants have grown tall with small yellow flowers to produce this treasured fruit, that is if the deer decide the salad bar in the back yard does not include these luscious gems. One of my favorite little darlings is the Sungold, a small, orange, delicate variety that is especially scrumptious whole in salads or on top of pizza. I just can't resist them when I go to the local Farmer's Market; they practically dive into my bag! <br />
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My mouth is watering with the thought of fresh corn and tomato salad with lots of basil (and shrimp!) or a simple lettuce and arugula salad with handmade feta or goat cheese, highlighted with a colorful tomato garnish. Last night, dinner was gorgeous offering of a simple BLT with peppered applewood smoked bacon, thick slices of ruby red beefsteak tomato, vibrant green leaf lettuce, and a dab of Hellman's mayo. Not to mention the toasted sandwich bread by Holeman and Finch (the BEST sandwich bread ever, made by a local bakery - thank you Chef Linton Hopkins!). The BLT will be on my menu plan again soon! Very soon. <br />
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The versatilility of the tomato ensures its place on our dining table often. Raw, cooked, pureed, baked, stuffed, you name it. While living in Chile, the "Ensalada Chilena" became a treasured accompaniment to any entree. It celebrates the marriage of ripe tomatos and onions with a little chopped hot pepper and a drizzle of oil and vinegar or lemon juice. Homemade manicotti with marinara sauce uses either crushed tomatoes or fresh, whichever you prefer for your sauce. <br />
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Baking the tomato brings out its delicate flavor and is almost as easy as, well, pie. While tomato pie would be pulling out all the stops, this subtle scalloped tomato just might rock your taste buds. Red and yellow tomatoes together are visually stunning - the look of sunrise and sunset! I think you will make this one again and again. Thanks to Gena Berry for sharing the original recipe.<br />
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<strong>Baked Tomatoes with Herb Crust</strong><br />
Yield: 6 -8 servings<br />
<br />
6 large tomatoes, cored and sliced 1/3 inch thick (heirloom preferred)<br />
kosher salt & fresh-ground black pepper<br />
2 tablespoons balsamic vinegar<br />
1 cup Panko breadcrumbs<br />
1 clove minced garlic<br />
2 tablespoons chopped fresh thyme leaves<br />
2 tablespoons chiffonade fresh basil (about 8 leaves)<br />
1/2 cup grated Parmesan cheese (fresh-grated Parmigiana Reggiano is especially good)<br />
1 tablespoon extra-virgin olive oil<br />
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Preheat your oven to 400 F. Lightly oil a shallow 2-quart baking dish.<br />
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Place the tomato slices in the prepared dish, overlapping the slices as necessary. Season the tomatoes lightly with salt and pepper, and then drizzle with balsamic vinegar. In a small bowl, combine the Panko, garlic, thyme, basil and cheese. Spread the topping over the tomatoes and then drizzle with olive oil.<br />
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Bake the tomatoes for 35 mintues until the tomatoes are tender and the breadcrumbs are crispy and golden. Serve hot.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-21008371123221811162011-06-18T10:50:00.000-07:002011-06-18T10:50:38.926-07:00Inspired<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Chef John Besh & Chef Rosemary </td></tr>
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Food, glorious food. Something very, very special happens when food people come together to share and learn from one another. Last week I had the extreme pleasure of visiting Austin, TX to attend the 2011 conference of the International Association of Culinary Professionals (IACP). So many classes and workshops, so little time! Some of the most vibrant print media writers, bloggers, chefs and accomplished food professionals I have ever seen via books, articles, TV and internet were present. I lapped up knowledge like a hot, thirsty dog at a cool water bowl!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtmg0RrjvrieXDHBB3mIWSxDSo6UdIx4Z-Qisc1L8T1-NnWR4wlNSDtK2AL4nF8lDAuThMc6yhFitebKhTLvUNWhBLmAIFwJRdrmx64pZQ0Q4-uFP7Ju9p3Cxsi1jzRcelCr-pYYKCUC-l/s1600/IMG_1104.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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</tbody></table> Who would not feel blessed to watch the incredible<a href="http://en.wikipedia.org/wiki/Jacques_P%C3%A9pin"> <span style="color: black; font-family: inherit;">Jacques Pépin</span></a> create five dishes from his latest cookbook? He has such wit and charm, and his recipes were simple with vibrant flavor. And to hear <a href="http://en.wikipedia.org/wiki/Ellie_Krieger"><span style="color: black;">Ellie Krieger</span></a> give suggestions and tips for working on camera while doing food segments? She is so lovely, no wonder the camera embraces her. To see the beauty and grace in the stories that Penny de los Santos achieves through her photographs about food and culture. You can feel her respect for the subjects and her love for her craft. And Chef John Besh, who took inspiration from local college students in New Orleans on adding lemongrass to his Shrimp Creole. Wow. I am still processing all that I heard, felt and saw. <br />
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</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxy9BOqsNofT64SLUusf7aNrYuo6eoaqdsb2Jpk2jNgMMapdqbTGBCzhxQVxkeHNF1mdG5Pcq-7I2ZtjhU5TSCYhVljcSaLl4ms1zASvavzOAnvl0mdX1s79Z2IHEmsG4o-ICHgwwMRCSU/s1600/Bacon+Pralines.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxy9BOqsNofT64SLUusf7aNrYuo6eoaqdsb2Jpk2jNgMMapdqbTGBCzhxQVxkeHNF1mdG5Pcq-7I2ZtjhU5TSCYhVljcSaLl4ms1zASvavzOAnvl0mdX1s79Z2IHEmsG4o-ICHgwwMRCSU/s320/Bacon+Pralines.jpg" width="320" /></a>In one segment about food writing, I met Meredith Deeds and Carla Snyder, authors of <u>The Big Book of Appetizers</u>, one of my favorite appetizer books. Hearing writing tips from revered writer and coach Toni Allegra, award winning cookbook author Dorie Greenspan, and Washington Post food writer Joe Yonan. "Speed Dating for Entreprenurs" allowed those who own and run their businesses to ask questions of three distinctly different panelists whose advice has already proven invaluable. Learning from people whose blogs now attract over a million readers each day. <br />
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I could go on and on about what I learned but one thing became obvious to me at the conference. These successful people in the food world have passion for what they do. They had a dream and went for it. They are simply people with unique gifts and talents who succeed by following through on their dreams. Taking action one step at a time. Asking for advise from their peers, friends and fellow foodies. They strive to learn something new each and every day. </div><br />
As the saying goes, so much to do and so little time. I am continually evaluating who I am as a chef and my fit in this complex food world. It's time to take action on some of my dreams and put others to rest. As Seth Godin writes in his book <u>The Dip</u>, you have to quit some things to make room for the right things. I'm ready....bring it on!Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-32186279050423671322011-05-20T00:01:00.000-07:002011-05-20T00:01:00.638-07:00Welcome May!<div><div><div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4V2lLlbrfucuvqrOCA97w8Zv8VMivoWHZNON0ME0UrKIvuzkWehLxqJqOvy2AxRCMGxKesUJyCyc42Iw6SPtilBn0lq3C4QrYtSVQc68MczMo8uBW4PkqzXbCZTdnMpz7FqzYatX1s6W/s1600/IMG_1002.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5608399737884077026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4V2lLlbrfucuvqrOCA97w8Zv8VMivoWHZNON0ME0UrKIvuzkWehLxqJqOvy2AxRCMGxKesUJyCyc42Iw6SPtilBn0lq3C4QrYtSVQc68MczMo8uBW4PkqzXbCZTdnMpz7FqzYatX1s6W/s320/IMG_1002.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpbu1HEmcpwkLsEm2Vc9TJunEroqoToVzaY-orQxlhQZF4qlFjMXnaULabHA9GJmULtvKeRdM29ojyZfut2AuZNtsqnDIoF3RGcv-uS_8dVvl7OpGnZb4KoKPfwQzFHRDN5CcV8n28_95/s1600/IMG_1010.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 10px 10px 0pt; width: 320px; height: 240px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5608404212311910018" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpbu1HEmcpwkLsEm2Vc9TJunEroqoToVzaY-orQxlhQZF4qlFjMXnaULabHA9GJmULtvKeRdM29ojyZfut2AuZNtsqnDIoF3RGcv-uS_8dVvl7OpGnZb4KoKPfwQzFHRDN5CcV8n28_95/s320/IMG_1010.JPG" border="0" /></a><br />May is a busy month for most folks with graduations, parties, the end of the school year, and Memorial Day holiday weekend, the official start of summer fun. Personally I'm excited about seeing my neighbors at our local pool, enjoying the sun and fellowship there. I had two really fun events for friends and neighbors this month that included buffet-style meals. Nothing like seeing a very sweet one-year-old boy with his chocolate birthday cupcake, icing in his hair and everywhere! And seeing a family decorate their lovely deck and yard to celebrate two very special graduates. Food really does make these events memorable.<br /><br />Some of the dishes served at these events were black bean hummus with roasted red peppers, spicy feta dip, turkey sliders, spicy cilantro shrimp with Asian dipping sauce, marinated flank steak with salsa and tortillas, zucchini, corn and herb pasta salad, and Greek village salad. The key to any great buffet is an array of different colors, flavors, textures, and temperatures of the dishes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDGincL9qyY4w_EYqf59b0RQnCqWCmPTf_5CBE_aCfgo8iS0Rrsn47fiOwIajc_w1kI5vzWhaefTn8Qf1fmZvmJvk0w1e2A0q8H2RIY0z-6_0LU_tGW1GmzyIIPzg8iI1gQ0c0XaygeGw/s1600/IMG_1004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 0pt 10px 10px; width: 320px; height: 240px; float: right; cursor: pointer;" id="BLOGGER_PHOTO_ID_5608400773537349794" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDGincL9qyY4w_EYqf59b0RQnCqWCmPTf_5CBE_aCfgo8iS0Rrsn47fiOwIajc_w1kI5vzWhaefTn8Qf1fmZvmJvk0w1e2A0q8H2RIY0z-6_0LU_tGW1GmzyIIPzg8iI1gQ0c0XaygeGw/s320/IMG_1004.JPG" border="0" /></a><br /><br />At formal or informal gatherings, the food always brings guests together and creates great memories. Enjoy your picnics this Memorial Day in celebration of those who serve and have served in our military. May your food be fun, tasty and memorable!<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Chop8QdNq23J0_HcawvVdYUY98Ah2ymI54t1va5tb-PJQxJtyuMfp__lLdwVv9_iW8RdOb0iDPPT22JLIM0rHZ3Ki3U3LCtR-VhXAM5H-Y4b1Mh3Ao6DXWFGYrtWXJwz5JgJVeCtDEAl/s1600/IMG_1006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></div></div></div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-84624718761779853502011-03-14T19:43:00.001-07:002011-03-15T18:21:03.788-07:00Lighten Up!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8Hc6fssRcIJ8eZu1zhsZMPDnYz1ffzGZthXNMH85vFQ3QcDcpV6Gvc88UaVtZQcnXLCnzSV4bykdlyXyGDqo3cziTRxX6XWB5CcrRHLxJieUdQGCt4pteEwX_DjMFvNN31gmZqmC5AVD/s1600/101NIKON-DSCN0339_DSCN0339.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584378063893560178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8Hc6fssRcIJ8eZu1zhsZMPDnYz1ffzGZthXNMH85vFQ3QcDcpV6Gvc88UaVtZQcnXLCnzSV4bykdlyXyGDqo3cziTRxX6XWB5CcrRHLxJieUdQGCt4pteEwX_DjMFvNN31gmZqmC5AVD/s200/101NIKON-DSCN0339_DSCN0339.JPG" /></a><br /><div><div>I am often inspired by my chef friends. They teach me, make me laugh, act as sounding boards, give advice, and share my passion for food and serving others. One such chef is Nancy Waldeck. Nancy's a local Atlanta chef who has made healthy cooking both her mission and her lifestyle. As a cancer survivor, Nancy develops classes and teaches at a local hospital wellness program. Her recipes are based on healthy cooking principles and lightening up foods to give all the flavor with less fat and calories. She recently released a great cookbook called Taste and Savor, which is full of terrific recipes and tips - check it out at amazon.com or on her website <a href="http://www.tasteandsavor.com/">www.tasteandsavor.com</a><br /><br />Nancy and I both do work with Calphalon and recently she was featured on their website for an excellent article on fresh and healthy ingredient substitutions. One item she mentions is heavy cream, one that I like to use in small quantities. So when I recently looked for a recipe for Roasted Cauliflower Soup, the one I found on a reputable website had a whopping 2 cups of heavy cream in the ingredient list. Using Nancy's recommendation of 2 tablespoons for every cup of cream, I revised the recipe, swapping out the 2 cups of cream for only 4 tablespoons (1/4 cup). I made the recipe, pureeing the soup then adding the smaller amount of cream. It was so tasty with roasted cauliflower, garlic, carrot and shallots that I never missed the omitted cream. Pureeing soup allows thickening without the extra calories of additional thickening ingredients. </div><br /><div></div><div>Enjoy this flavorful and easy recipe, one that features the humble cauliflower in a tasty way. Pair with a simple salad or sandwich for a great lunch or dinner. Adjust the consistency as you wish with either chicken broth or water if it is too thick. </div><br /><div></div><div><strong>Roasted Cauliflower Soup</strong></div><div></div><br /><div>2 heads cauliflower, cut into 1-inch pieces</div><div>4 large garlic cloves</div><div>3 shallots, peeled & sliced into 1/4-inch pieces</div><div>2 medium or 1 large carrot, peeled & sliced into 1/4-inch rounds</div><div>Kosher salt & either white or black pepper to taste</div><div>1 - 2 tablespoons olive oil</div><div>4 cups chicken broth</div><div>1 - 2 cups water (or chicken broth)</div><div>1 bay leaf (fresh is best)</div><div>1/8 teaspoon Penzey's Mural of Flavor seasoning (is salt free)</div><div>1/4 cup heavy cream</div><div>1 teaspoon fresh thyme leaves</div><div>Chopped chives for garnish (optinonal)</div><br /><div></div><div>Preheat your oven to 425 F. </div><br /><div></div><div>In a large bowl, toss the cauliflower, garlic, shallot and carrot with 1 - 2 tablespoons olive oil. Place on a foil-lined sheet pan in an even layer and roast in the middle of the oven for about 30 minutes or until browned.</div><div></div><br /><div>In a stock pot, place the roasted vegetables, broth, 1 cup water, bay leaf and Mural of Flavor seasoning. Bring to a boil and then turn to medium low, simmering for 30 minutes. Remove bay leaf and discard.</div><br /><div></div><div>Using an immersion blender, puree the soup until it is smooth. (Or puree in small batches in a blender, taking care when blending hot liquids.) Stir in the cream and fresh thyme. Adjust the consistency with a little more water or chicken broth if necessary. Heat through and season to taste with salt and pepper. Serve in warm bowls with chopped chives for garnish.</div><div></div><div>Note: If you don't have Penzeys seasoning available, you can omit it. Their spices are most excellent and available by mail at <a href="http://www.penzeys.com/">http://www.penzeys.com/</a> </div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com2tag:blogger.com,1999:blog-5966187551224494956.post-39455763305455815592011-03-04T18:57:00.000-08:002011-03-04T19:16:14.986-08:00Oil and VinegarStore bought salad dressings are hit and miss in the taste category, especially if they are low fat or fat free. There are a few that I like such as Ken's Light Caesar or Light Vidalia Onion dressing. More often than not though, I make my own salad dressing, vinaigrette style. Vinegar is easy to store and does not have to be refrigerated. It's also affordable and easy to find in any grocery or specialty store. Usually I use olive oil and the type depends on the flavor I want to have. Extra virgin olive oil usually has a more pronounced fruity flavor than does olive oil or light olive oil. Oil and vinegar can be less expensive and you can easily make it fresh each time you need it. Vinaigrettes are also usually less calories per serving than creamy dressings, especially those that include mayonnaise.<br /><br />A typical ratio of oil to vinegar is 3 to 1, but my palate finds that too oily. To dress lettuce salads, I like a ratio of 2 parts oil to 1 part vinegar (or other acid such as citrus juice). The simplest mix is vinegar with a little salt and pepper, and then whisk in the oil. I use this as my "standard" oil and vinegar dressing recipe:<br /><br />2 tablespoons vinegar<br />1/2 teaspoon Dijon mustard<br />1 small shallot, minced<br />kosher salt<br />fresh-ground black pepper<br />1/4 cup oil (which is 4 tablespoons)<br /><br />Place the vinegar, mustard and shallot in a small bowl. Add some salt and pepper and then whisk to combine. Whisk in the oil and then adjust the seasoning as needed.<br /><br />The mustard provides flavor and helps the vinegar and oil to stay combined in an emulsion. Shallots are part of the onion family and add an aromatic background flavor to the mix. Chopped fresh herbs are also a wonderful addition to homemade vinaigrette. Parsley provides great flavor and color as do sage, tarragon, thyme, oregano and others - choose the one or two that you enjoy most.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wyu7p_QtjD9z3nMvYmCebBq_iaq-f1s2q75q7ETcRkG-iY2pW8-RsHmQ72FmP7zCIVLPcEbrNG1U7AGv_x8n9c4wXEAlBmKWGH-467r2vHrQH9wez3M1q3SLrI4r3a_ERmmDW8LgFE0e/s1600/IMG_0432.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wyu7p_QtjD9z3nMvYmCebBq_iaq-f1s2q75q7ETcRkG-iY2pW8-RsHmQ72FmP7zCIVLPcEbrNG1U7AGv_x8n9c4wXEAlBmKWGH-467r2vHrQH9wez3M1q3SLrI4r3a_ERmmDW8LgFE0e/s200/IMG_0432.JPG" alt="" id="BLOGGER_PHOTO_ID_5580428915767285602" border="0" /></a><br />A few weekends ago I had the pleasure of visiting Houston, Texas to meet up with several amazing, foodie chef friends. We went to many interesting stores but one of my favorites was q store in The Woodlands called Oil and Vinegar. This store sells an amazing array of flavored vinegars and oils. I prefer to buy flavored vinegars rather than oils since vinegar usually has a longer shelf life than oil. I bought date balsamic, elderberry apple lime, and passionfruit white balsamic. They all have different uses but make fabulous, fresh salad dressings for a variety of fruit salad, lettuce salad and even grilled or roasted veggies. For roasted asparagus, I often add a dressing of 1 part balsamic to 1 part olive oil, usually 1 tablespoon of each depending on the amount of asparagus I serve.<br /><br />Try picking a vinegar you would like to use regularly. I like Champagne vinegar, white wine vinegar, and red wine vinegar for my "standard" vinegar choices. Enjoy making your own dressing - it's easy, fast and flavorful!Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-19178625162466184722011-02-02T14:01:00.000-08:002011-02-02T14:01:00.702-08:00Do for OneSomehow I still can't believe that 2011 has arrived, let alone that January is now history. They say the older you get, the faster time flys...there is certainly some truth to that! Now that the Christmas & New Year's holidays are a distant memory, I've been thinking about the new year and it's opportunities. I resist making formal "New Years Resolutions", but I do think about my life and things I would like to do. Some are as simple a reading more books and some as complex as plugging in to serve others in a way that uses my passion.<br /><br />A few years ago I had the privilege of teaching cooking classes for teenage girls who were victims of teenage sex slavery. This problem - the commercial sexual exploitation of children or CSEC- is huge. Until a few years ago, I had no idea that Atlanta, a place I've called home for 20 years, is one of the largest teenage sex trafficing cities in the country. Not exactly the kind of "dirty little secret" that folks want to discuss or have in their backyard.<br /><br />Yesterday I had the privilege of attending Lobby Day at the Georgia State Capitol to raise awareness about CSEC. Hundreds of people like you and me came together to be a voice for those who have none. For those who are victims of this unmentionable crime, and to address a legal system barely adequate to help victims, treating them like criminals. They must have services and we must raise awareness. If there was no demand, there would be no supply. Every Econ 101 student knows that concept. I went to meet with the Georgia senator and representative from my district to ask them to lend their support to this very worthy endeavor and to vote for bills that will help to correct this blight. The children are at stake. These could be your kids. Think about it.<br /><br /><br />I heard a great message in January where my pastor discussed doing for one person what we would like to do for everyone but can't. It's not possible for me to put my time and effort everywhere, but I will choose to lend my voice to help these girls who are forced to sell a piece of their soul and their childhood each day on the street. If you pray, please take a moment to add this to your prayer list.<br /><br />For more information, you can go to <a href="http://www.streetgrace.org/">http://www.streetgrace.org/</a>, one of the local organizations who sponsored Lobby Day. And remember, no matter where your passion to serve lies, do for one what you would like to do for everyone.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-10454894963266297182011-02-01T20:38:00.000-08:002011-02-01T20:38:00.897-08:00Blast from the PastLast month, one of my friends planned a wonderful surprise party for her husband's 60th birthday and asked me to create the food for the festivities. When she talked with me about menu possibilities, she mentioned a 60's theme. Growing up in the 60's, I remember my folks hosting many dinner parties which often included jello salad. Long out of vogue on the culinary scene, I picked up my Mom's recipe box to seek a colorful "blast from the past".<br /><br />Nothing like a tasty walk down memory lane! As I thumbed through the recipes, I came upon the perfect offering. The recipe card was simply called "Orange Salad", but the description could read "Mandarin Orange Salad with Chiffon Icing". Voila - the salad was resurrected to see the 21st century.<br /><br />The menu for Dave's party included classics like shrimp cocktail, herb dip with crudite, beef stroganoff with poppyseed noodles, and German chocolate cake. I also made a red velvet cheesecake (so good!) and of course, the mandarin orange salad. The birthday party was a great success as Dave was indeed surprised and the guests had an enjoyable time. As for me, I think the Mandarin Orange Salad will be on a menu at my house real soon. In case you want a blast from the past, I've included the menu below.<br /><br /><strong>Mandarin Orange Salad</strong><br /><strong></strong><br />1 large box orange jello<br />1 1/2 cups boiling water<br />1 pint orange sherbet (I used the no sugar added version)<br />2 cans Mandarin oranges<br />1 small can crushed pineapple (undrained)<br /><br />Dissolve jello in boiling water. Add the sherbet and mix until melted and dissolved. Drain juice from oranges and add 1/2 cup orange juice to jello mixture. Add pienapple and oranges. Pour into a jello mold or a 8 x 11 dish. Chill until firm.<br /><br />Topping:<br />1/2 cup granulated sugar<br />1 tablespoon butter<br />1 cup pineapple juice<br />2 tablespoons flour<br />1 large egg, beaten<br />1 package Dream Whip<br />1/2 cup milk<br />1/2 teaspoon vanilla<br /><br />Cook the sugar, butter, pineapple juice, flour and egg together over medium low heat until thick. Allow to cool. Once sauce is cooled, mix the Dream Whip with milk and vanilla as directed and fold into the sauce. Spread on top of the firm jello layer and then chill until serving.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-8290648025158221232010-12-25T08:40:00.000-08:002010-12-26T07:31:57.599-08:00Merry Christmas!It’s Christmas Day! Finally my work is done for a few days and I can relax with my family, cook some good food, watch It’s a Wonderful Life, and enjoy the gift of Christmas. It’s especially time to reflect on the gift of Jesus that was given to the world so many years ago. His unconditional love and grace make up for all my wrong choices, large and small. He also gives me peace and his joy in spite of any circumstances or issues.<br /><br />I heard a sermon recently that talked about being ungrateful. No one every thinks they fall into this category. As I think about my life, there are times when I know I have been ungrateful, even if it was for something as simple as forgetting to say thank you to someone for their kindness. This day and every day, remember to be grateful for life, family, friends, meaningful work, health, and healing. Most of all, for grace.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-32637788471188953212010-12-09T07:01:00.000-08:002010-12-09T09:08:34.450-08:00Holiday Parties and the ChefHo Ho Ho. Yes, it's that time of year again. The time when we celebrate the birth of Christ, Hannakah, and other festivities. Celebrations, parties, food, friends, and stress. I decided to let myself off the hook this year and not feel guilty that I don't have time to send out holiday cards (again), personal or business. Whew, that's a relief!<br /><br /><br />In the chef world, it's always interesting when people don't plan ahead when they want a holiday event. They don't understand why they can't find an in-home chef on Monday when they want to have a party for 100 on Saturday. Even "light appetizers" for 100 is a mountain of work. You must also hire people to help you prepare the food and serve it. Not to mention that I have been booked well ahead for almost all December weekend dates, as have my other chef colleagues & servers who excel at doing parties. In this uncertain economy, people are waiting longer to arrange an event to be sure they want to and can spend the money. Can't blame them for that. But the good ones are usually already booked.<br /><br /><br />And then there are folks who want to pay a very minimum amount for a 4 - 6 course beef tenderloin dinner. What goes into any dinner party is a great deal of work, way more than meets the eye. Menu development, client meetings (in person and by e-mail), writing up the prep list and contract, food shopping, loading & unloading my car, driving to the client location, executing the party (food, service, clean up), and finally heading home to plop into bed. Much of this work occurs before I get to the client location so it is not seen. I can't do all that to take home just $100 for hours and hours of my time. Credentials and experience should mean something. I am certified, insured, have a culinary degree, know how to handle food safely, and darn it, my food is really good. If a potential client can find a chef who will cut them a "deal" and work for almost nothing, more power to them and shame on the chef. Chefs who conduct their business in this way tarnish what we do.<br /><br />As I cruise into the middle of this crazy holiday time, I am truly thankful for the passion I have for my work. I am so thankful for my clients who appreciate my food and the care that goes into it, and who are willing to pay a fair rate for it. I have met some of the most amazing people in this industry who work so hard serving others because they love it.<br /><br />In the spirit of the holidays, here is a great little recipe for a quick, easy appetizer that you can make ahead, freeze, and pull out to bake at a moments notice. Merry Christmas, Happy Hannukah, and may you have the love of friends and family surround you this season.<br /><br /><br /><strong>Artichoke Parmesan Cups</strong><br /><br />20 ounces (more or less) marinated artichokes, drained (reserve marinade)<br />3/4 cup shredded or grated Parmesan cheese, divided<br />1 large garlic clove, minced (about 1 teaspoon)<br />pinch of cayenne pepper<br />salt and fresh-ground pepper, to taste<br />2 boxes (15 per box) frozen Phyllo cups<br /><br /><br />Combine the artichokes, 1/2 cup of cheese, garlic and cayenne in the bowl of a food processor. Process until relatively smooth. Season to taste with salt and pepper. If the mixture is too thick, use a teaspoon or so of the reserved marinade to loosen the filling. It should not be runny.<br /><br /><br />Using a small scoop or a teaspoon, fill the phyllo cups to the brim. Top with a garnish of the remaining parmesan. Bake at 375 for 10 - 12 minutes, until the cups are slightly browned around the edges. Serve immediately!Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-26636751720828851382010-11-21T12:20:00.000-08:002010-11-21T12:20:00.365-08:00What a SaintI wasn't sure at first why the lady was carrying this large dog into the vet's office. Dogs usually go in on a leash and my first thought was, well, she had forgotten it at home. When I got to the front door with my dog and started in, they were right inside the door at the reception counter. It was a very busy place. The cute teenage daughter was knelt down, holding & petting the dog while the Mom talked with the receptionist. We gave our name and then Petey and I sat down to the left of the counter, away from the business at the front.<br /><br />It was then that I saw it. I had only seen that devistating look before on a television "animal cops" program. It was was past heartbreaking and the more I looked, the more I began to wish I knew who had done this so I could report them. This was a crime of the worst type: neglect. She had such a pretty black and white face, and a sweet, calm demeanor. In spite of the extreme physical condition, with ribs sticking way out on her large mostly white frame, she still was a pleasant girl. The Mom explained that the dog showed up a the end of their driveway. She was almost unable to walk anymore, she was so weak. The teenage daughter called her Calli, since no name was written on the collar. To say Calli was emaciated is an understatement. Skin and bone. What type of person would allow this beautiful, sweet dog to become a skeleton with fur? <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz-ih7nWK-x1gWnBFPYW308RQN_Vw5TO7xowvoXwber_uL0864l6MrPENIpF0-gUF5dehmDz21ufNqtXRRXcRPWK9LgRxeiywr7tOxZtJAh-gFbmGpH8Ycd0OK0T8C79csQj6uc1JYzN9/s1600/sick+dog.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 151px; FLOAT: right; HEIGHT: 157px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542051105406956850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz-ih7nWK-x1gWnBFPYW308RQN_Vw5TO7xowvoXwber_uL0864l6MrPENIpF0-gUF5dehmDz21ufNqtXRRXcRPWK9LgRxeiywr7tOxZtJAh-gFbmGpH8Ycd0OK0T8C79csQj6uc1JYzN9/s200/sick+dog.jpg" /></a><br /><br />My vets were kind as usual, and carried her back to the exam room. I talked with the Mom and gave her my e-mail address, asking if she would let me know the outcome of the visit. An e-mail later that day confirmed the worst....Calli was in renal failure, which is not reversable. They were hoping for better news; another sweet, innocent doggie life lost. The good part? That someone cared enough to make a difference, to show her daughter that taking time to give yourself to something worthy is the right way. May God bless Calli and the family who showed her unconditional love in her last days.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-50346832975433229722010-11-07T17:54:00.000-08:002010-11-07T15:33:21.321-08:00Divine DoughnutsI haven't met many doughnuts I didn't like. As a child, I can remember trips to the local bakery with my Mom. The sweet, inviting smells were eclipsed by the difficulty of choosing just one doughnut to enjoy. As I write, doughnuts of days past flood my mind, especially the unforgettable peanut butter & chocolate doughnut from Concannon's Bakery. Back in the mid 80's when I lived in Muncie, Indiana, it was a special treat to bite into one of their cinnamon swirl doughnuts topped with thick peanut butter icing and a dollop of chocolate. Ahhhh. Food memories are some of the best.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixg21JTVprjfQKXpH_JNi3UYrlq_iqyh_Em0K8IPw3AlM6nhQMYnINbncziEWpTLWfPhZRr-8xV_iP6YaXlRbB3J-y68EotLjXRkuRddahFN6gVBtvD6TH2UH7Q9hwNTUL-WgDVpgK9yhM/s1600/IMG_0462.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536618724795469794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixg21JTVprjfQKXpH_JNi3UYrlq_iqyh_Em0K8IPw3AlM6nhQMYnINbncziEWpTLWfPhZRr-8xV_iP6YaXlRbB3J-y68EotLjXRkuRddahFN6gVBtvD6TH2UH7Q9hwNTUL-WgDVpgK9yhM/s200/IMG_0462.JPG" /></a><br />Recently I taught a doughnut class at a local Cooks Warehouse store. The hardest part about developing the class was deciding which four doughnuts should go on the menu. Wanting to showcase different types of dough, I chose the Old-Fashioned Buttermilk Doughnut, a Ginger Cream-filled Doughnut, a Maple Glazed Bar, and the cinnamon-sugar Churro with a Chocolate dipping sauce. These represent three doughs - leavened dough, yeast dough and a pate a choux dough. Each is fantastic in their own right. It just depends on your mood and how much time you have available to create the perfect bite. The churros were especially light and tasty and the ginger cream was to die for, but being a cake doughnut fiend, I just can't get past a fresh, homemade Buttermilk doughnut.<br /><br />This past week I spent a few days in New Orleans with some chef friends, home o<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_NWgblEti5UKvXo6sLm-ATNaOeFnPb0ALL6xjW06qcxmGmsSg7fYcXvcOfEvu5CGL5N60Z8knEr6ivhCJm15IR9O2JBmzLb2KTJNQXiGUNP4rfkeAh9UGSASN0EoWySGant33bIlDE2g/s1600/IMG_0549%5B1%5D.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536953291298502370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_NWgblEti5UKvXo6sLm-ATNaOeFnPb0ALL6xjW06qcxmGmsSg7fYcXvcOfEvu5CGL5N60Z8knEr6ivhCJm15IR9O2JBmzLb2KTJNQXiGUNP4rfkeAh9UGSASN0EoWySGant33bIlDE2g/s200/IMG_0549%5B1%5D.JPG" /></a>f the infamous powdered sugar-coated beignet. It simply wouldn't be right to make a trip to the French Quarter without diving into a plate of piping hot beignets and a cup of cafe au lait at Cafe du Monde. What a delightful way to start your morning, sitting at an outside table on a cool day, noshing on these little beauties. It's like the potoato chip in that you can't eat just one.<br /><br /><br />In honor of the humble yet delicious doughnut, here is a recipe that's sure to please. It's from Elinor Krivens book called "Donuts", a tasty little collection of several types of doughnut recipes, fillings, and dipping sauces.<br /><br /><strong>Old-Fashioned Buttermilk Doughnut</strong><br /><br />1-1/4 cups all-purpose flour<br />1 cup cake flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon fresh-grated nutmeg<br />1/2 teaspoon fine salt<br />1 large egg<br />1/2 cup granulated sugar<br />1/2 cup buttermilk<br />1 tablespon unsalted butter, melted<br />1 teaspoon good vanilla extract<br />Canola or peanut oil for frying<br />Confectioners' sugar for dusting<br /><br /><strong>Method:</strong><br />Sift together the dry ingredients in alarge bowl. In a separate bowl, beat the egg and sugar together with an electric mixer on low speed until creamy and pale in color. Add the buttermilk, butter, and vanilla, and the beat until well blended.<br /><br />Add the flour mixutre and beat on low speed just until the mixture comes together in a soft dough. Cover and refrigerate until firm, at least 30 minutes and up to 1 hour.<br /><p align="left">Line a baking sheet with paper towels. Pour the oil to a depth of 2 inches into a deep fryer or large saute pan. Warm the oil over medium-high heat until it reaches 360 F.</p><p align="left">To roll out the doughnuts, generously flour your clean work surface. Using a rolling pin or with your hands, roll or pat out the dough int a 10-inch circle about 1/2-inch thick. With a 3-inch round doughnut cutter, cut out as many doughnuts as possible, keeping the cuts as close together as possible. Gather up the dough scraps and repeat rolling and cutting. If you don't have a doughnut cutter, use one small and one large cutter. </p><p align="left">Carefully lower 2 - 4 doughnuts or holes into the hot oil. Avoid crowding the pan or fryer. Fry until dark golden in color, about 1-1/2 minutes. Turn over and cook until dark golden on the other side, about 1 minute. Transfer the doughnuts to the towel-lined baking sheet and continue frying the remaining doughnuts and holes, allowing the oil to return to the starting temperature of 360 F between batches. </p><p align="left">Using a small fine sieve or sifter, dust generously with confectioners' sugar. Serve immediately. These are always best enjoyed the same day they are made.</p>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-42705080398053166012010-10-04T15:33:00.000-07:002010-10-04T18:20:11.459-07:00Luscious Lavender<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fxYwnn80G1dboAw0GoNTOAmC5ed49Es6S2JnVwQMFI7orEssxQospEczqXoM4t_McVFkUyIK9rwCMt505AYDnTyIFeZq-M-Adcnr3GgZ3o39KnPL7ddlXDbRbdg_Cv1XRpQWTRSchukD/s1600/Lavendar.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fxYwnn80G1dboAw0GoNTOAmC5ed49Es6S2JnVwQMFI7orEssxQospEczqXoM4t_McVFkUyIK9rwCMt505AYDnTyIFeZq-M-Adcnr3GgZ3o39KnPL7ddlXDbRbdg_Cv1XRpQWTRSchukD/s200/Lavendar.jpg" alt="" id="BLOGGER_PHOTO_ID_5524352961390427186" border="0" /></a><br />Lavender. Nothing has a more relaxing, alluring fragrance. So many know the aroma but not the taste of this bud. I discovered lavender several years ago when I happened on a Lavender, Honey & Balsamic Roasted Chicken recipe. It was, and still is, hauntingly delicious. Another favorite lavender recipe is Lavender Lemonade. It has a beautiful rosy pink color and a refreshing sweet flavor, particularly endearing on a hot summer afternoon.<br /><br />Recently I taught a class entitled Lemons and Lavender. These two of my favorite flavors compliment each other very well in both sweet and savory recipes. Many of the guests who attended the class mentioned that lavender was previously uncharted food territory for them. I love it in pound cake or cupcakes, ice cream, chicken and so many other dishes. One book with several interesting recipes <span style="font-style: italic;">is The Lavender Cookbook</span> by Sharon Shipley. But my most favorite lavender recipe of all comes from my Canadian personal chef friend Tim Stewart. It's a simple butter cookie with lavender and is sublime with tea. It's also an unexpected treat in a gift bag for a special friend. Try lavender (be sure it's culinary grade) for more than just a sachet....you'll be happy you did! Be careful not to overdo the amount specified in a recipe, as a little can go a long way.<br /><br /><span style="font-weight: bold;">Lavender Cookies</span><br />(adapted from Chef Tim Stewart)<br /><br />10 tablespoons unsalted butter, softened<br />1/2 cup granulated sugar<br />1 large egg, at room temperature<br />1/4 teaspoon real vanilla extract<br />1 1/2 cups all-purpose flour<br />1/4 teaspoon salt<br />1 tablespoon dried lavender buds (culinary grade), rough chopped<br /><br />Preheat oven to 350 F. Place butter and sugar in a mixing bowl. With a hand mixer, cream together until combined and fluffy, about 2 minutes. Add the egg and vanilla, and then mix until absorbed. Combine the flour and salt and then add in two batches, mixing just until combined. Fold in the lavender.<br /><br />Using a small scoop or two teaspoons, place a teaspoon full of batter on a silpat- or parchment-lined baking sheet. Bake for 15 - 18 minutes until browned around the edges. Remove from the oven and cool cookies on a wire rack.<br /> Yield: about 32 cookiesChef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com2tag:blogger.com,1999:blog-5966187551224494956.post-16596929257479101242010-09-03T17:57:00.000-07:002010-09-03T19:48:12.015-07:00Fruits of My Labor<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lAdwD1K2x35wdUSh14eSB1Gt1nhwK-XmfAzsP27atzpGPK2ncP4TODqMzxPYOB2GOWQ-ZG-stNTF-6JTWXB5D3WbywNxC7-BjYWiLsTY8c10fajhsucQAMtd5sNslfT_LS2OTg6eSgXR/s1600/100-0013_IMG.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 230px; FLOAT: left; HEIGHT: 164px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5512880869264543570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lAdwD1K2x35wdUSh14eSB1Gt1nhwK-XmfAzsP27atzpGPK2ncP4TODqMzxPYOB2GOWQ-ZG-stNTF-6JTWXB5D3WbywNxC7-BjYWiLsTY8c10fajhsucQAMtd5sNslfT_LS2OTg6eSgXR/s200/100-0013_IMG.JPG" /></a> <div><div><div>This weekend is Labor Day. The end of summer fun. The start of school and football season. The lazy hot, humid days of Hotlanta's summer will soon be replaced by crisp, comfortable Fall mornings and beautiful days with blue skies. But what is Labor Day? It was first celebrated on Septemeber 5, 1882. Many web references say that Labor Day was to celebrate the strength and spirit of trade and labor organizations. Today it is more about rest and fun, a long weekend with the last dives at the swimming pool and having a cook out or barbeque with your friends.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyYF-ko1_CLNNrrnywkIqJpY5L_TsylPIfw6uxiPUGeLjqw3QcgTFYu2rz_1yLOftf76eblM6eQV_6nYyOBivRtVzbqttqhiRNoj7G8t0ud6067qxNIigKXniY4Qx-m-RFO6AhEnnqa6S/s1600/DSCN0764.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 187px; FLOAT: right; HEIGHT: 227px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5512883758222193618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyYF-ko1_CLNNrrnywkIqJpY5L_TsylPIfw6uxiPUGeLjqw3QcgTFYu2rz_1yLOftf76eblM6eQV_6nYyOBivRtVzbqttqhiRNoj7G8t0ud6067qxNIigKXniY4Qx-m-RFO6AhEnnqa6S/s200/DSCN0764.JPG" /></a><br /><div><div><div><div></div><div></div><div>I think that on this Labor Day, I will reflect on and be thankful for the work that I<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5OQGg8-MLGPdpCpOF9WLHbcmTmraIT9NYBLhxuPw1xTV6w4ujrHfbcwRPINnyR_fblxTToeNwbL48h05gRmHvWBJWNLGB6yQIck-nouzolNi2LD7Ls5J8T6ixAq8GrZg_0tVa-BF4lSx/s1600/DSCN0712.JPG"></a> do. God gave me a passion for food and serving others through it. He also gave me a way to change careers, attend culinary school, and start my own business. With so many folks unable to make ends meet and/or find jobs, I am truly thankful for my vocation. I don't know who originally said it, but if you do what you love, you will love what you do. So true. This Labor Day, be thankful for your passions and if they are your labor as well, realize that you are blessed. </div><br /><br /><div></div><div></div><div></div><div> </div></div></div></div></div></div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-51716003296309644492010-08-21T19:23:00.001-07:002010-08-24T17:49:18.935-07:00You Say Tomato...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeuhkV7rglPRaMAIVyBcZYUqf8JQUCiZ3hzjEQPHTArbstIzBb1_trIQfaaekDRn999WW-IItubdt1UZR0bVaepW61K1yzADIgocVbnjk2B_6oeVx68zySoZy_jIzE3bUGN-SmpZD9f1S/s1600/IMG_0322.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQXKeJyavCHp9MT5YVi0BVWDsr4e1qPbrHDti2NnPubEi3cFJUTn9p5cskGOvVwKZ5-lIMWPG0XEL6cWfdQeOqMaOu_AukME9OeXjCibRIIrS5wLr3dKXFqMUqs7_kW3ahhY5VK9It_Qg/s1600/IMG_0326.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509032368820721426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQXKeJyavCHp9MT5YVi0BVWDsr4e1qPbrHDti2NnPubEi3cFJUTn9p5cskGOvVwKZ5-lIMWPG0XEL6cWfdQeOqMaOu_AukME9OeXjCibRIIrS5wLr3dKXFqMUqs7_kW3ahhY5VK9It_Qg/s400/IMG_0326.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgA8SxwHkpwDXZgG8-qBpUKTg1mujYT4q-G0yZwqJY-otlnBnFpAL4PeSKPu1JbW8gmlIItF5rxQ5ez_yeGT7ZxJd9ONegqw9S9jTD9kwRWDFXYtdtjnK_q4uC7b7abf7sremBTnGFDNX/s1600/IMG_0323.JPG"></a><br /><br /><div></div><div></div><div>During August, Tomato season is in full swing. I love the versatility of the tomato, using it raw, cooked, stuffed or sliced as a side dish, appetizer, or entree. They come in so many wonderful colors and sizes ranging from the Green Zebra to the tiny, sweet orange Sun Gold, to the hearty, divine yet wrinkled Heirloom varities. Recently I had the pleasure of judging the Tomato Fest contest at the Dunwoody Green Market. The entries were all delicious, creative, and had eye appeal to boot. Fellow personal chef Michelle Greene (pictured above with our table of treats) and I had a difficult time selecting a winner.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMgibSpyz6Hqaa7PNYg_SfxZFvSWR3rK-bpwFRPiOg9C-Y7qxa8POiMBjAwdL_dhK2OTdT4N9Juy-3EJ7cNFTJrxW7phe0UVr8G4ajMwSXd3xZU1iFPXazKvWSQxZryT5ZNVtNwFwQf7R/s1600/IMG_0319.JPG"><img style="WIDTH: 220px; HEIGHT: 183px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509030750986404626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMgibSpyz6Hqaa7PNYg_SfxZFvSWR3rK-bpwFRPiOg9C-Y7qxa8POiMBjAwdL_dhK2OTdT4N9Juy-3EJ7cNFTJrxW7phe0UVr8G4ajMwSXd3xZU1iFPXazKvWSQxZryT5ZNVtNwFwQf7R/s320/IMG_0319.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtqa6ocZqAPxasitIRoOYLt78b7FZUeHTD2PlDG3RYkBKMwZaVlR3AJHyqS-qTJyrsT1GH2TmxLXyEfNXCQP2KdIcX8BpEcuETP08LLtv4OmIYby6wKy7hTd-36ZacgSBoFh_B8QnFBCI/s1600/IMG_0320.JPG"><img style="WIDTH: 228px; HEIGHT: 183px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509031014330138578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtqa6ocZqAPxasitIRoOYLt78b7FZUeHTD2PlDG3RYkBKMwZaVlR3AJHyqS-qTJyrsT1GH2TmxLXyEfNXCQP2KdIcX8BpEcuETP08LLtv4OmIYby6wKy7hTd-36ZacgSBoFh_B8QnFBCI/s320/IMG_0320.JPG" /></a><br /><br />Finally it came down to the smooth, velvety red Gazpacho and the Sundried Grape Tomatoes & Fresh Mozzarella Bruschetta. The Bruschetta won first prize, but both were divine. I would be proud to have either one of these on a client dinner party menu. </div><div><br /> </div><div></div><div>Earlier this summer I taught a class for Gena Berry at Cooks Warehouse featuring Tomatoes. One of my favorite recipes from that class was the Southern Scalloped Tomatoes...really easy and VERY flavorful. Using two different color tomatoes, such as red and yellow, really make this dish pop.<br /></div><br /><div><strong>Southern Scalloped Tomatoes</strong></div><br /><div>6 large heirloom toamtoes, cored and sliced 1/3 inch thick</div><div>1/2 teaspoon kosher salt</div><div>1/2 teaspoon fresh-ground black pepper</div><div>2 tablespoons Balsamic vinegar</div><div>1 cup Panko breadcrumbs</div><div>1 garlic clove, minced (about 1 teaspoon)</div><div>2 tablespoons chopped fresh thyme leaves</div><div>2 tablespoons fresh basil, chiffonade</div><div>1/2 cup freshly-grated Parmigiana Reggiano cheese</div><div>1 tablespoon extra-virgin olive oil</div><div></div><br /><div>Preheat oven to 400 F. Lighly oil a shallow 2-quart baking dish.</div><div></div><br /><div>Lay out the tomatoes, overlapping as needed in the baking dish. Season them with salt and pepper, and then drizzle with Balsamic vinegar. In a small bowl, combine the Panko, garlic, thyme, basil, and cheese. Mix well and then sprinkly the mixture evenly over top of the tomatoes. Drizzle with olive oil.</div><div></div><br /><div>Bake for 35 minutes until the tomatoes are tender and the topping is crisp and golden. Serve hot.<br /></div><div></div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-64323944429486735422010-08-17T14:15:00.001-07:002010-08-18T14:03:32.227-07:00Doggie LoveThose of you who know me are well aware that I absolutely love dogs. It's one of those things where size doesn't matter - big, small, medium, and in between are all great. I'm partial to small dogs and that's probably so I can have more of them at one time. Currently we are at capacity with three. My heart dies just a little when I hear about dogs being mistreated or hurt, lonely or unloved. If I could have more, I would. So many dogs in Georgia alone are euthanized each day.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjAVedR6N3jXoEv4nGC8gQUCQT3GJygh5QnNbeN7guNzkr5-ZEkNBO3XK1HWhzJhipJ5wAbILLtj30r4HMsJWGI_QF5NFvyJYWYDiycDIovezssI7jJ24HIti7RHYvIkGXyoLN_Tlx60d/s1600/100-0089_IMG.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 181px; FLOAT: left; HEIGHT: 137px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506855704797032850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjAVedR6N3jXoEv4nGC8gQUCQT3GJygh5QnNbeN7guNzkr5-ZEkNBO3XK1HWhzJhipJ5wAbILLtj30r4HMsJWGI_QF5NFvyJYWYDiycDIovezssI7jJ24HIti7RHYvIkGXyoLN_Tlx60d/s200/100-0089_IMG.JPG" /></a>Let me introduce the critters I fondly call the "goobers". First there's Curly, the pom mix. Big attitude in a small, cute, red package with a curly tail. Curly is the alpha dog and he really rules the roost. He came from the local pound and is both very smart and very stubborn. The whole neighborhood is his oyster and he thinks everyone should listen to him when he talks. He's my little watchdog and loves to pose for the camera. Walks are high up on his list of favorite things. There's a cute story behind how we found out what Curly's name was and although it's too long to list here, it has to do with the Three Stooges. It makes me smile.<br /><br />Next there is Elsa. She's a black and white rat terrier and truly is my sweetheart dog. Elsa was unloved at a young age, found starving, neglected, and left to fend for herself in the freezing cold with four starving, half-dead puppies. She is still a little scared of men but has come a long way in the past 6 years since she found her forever home with us. Elsa is truly the sweetest, most loving dog I have ever met. Like me, she is very food focused. Unlike me, she will eat anything that remotely looks edible. Food quanity is way more important to her than quality.<br /><br />Our newest addition is Petey and don't ask me what breed he is. No clue, with his shepherd face and wiry red and white fur. He is without a doubt the most fun dog I know! Petey sings, purrs, smiles, loves his toys, and is obsessed with chasing squirrels. This little guy is so adorable and I think it was love at first sight for me. He had been almost 2 years without a forever home and I asked my honey if we could foster him. Well, we tried, but call us the "failed fosters". Probably the first time in history that being a failure was a GREAT thing. I am writing a book about Petey. With his antics, it could be a series of books. He can gut a stuffed toy in two minutes.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFrLGaLN3QPuswKMEhTK3ooi4cwKcvc4RY-_VW-loZGrN184OqXH_8Q4qKmpXYszmQywIhr2ZqnOrhHIfcCmzeoHQSOt4mKj5Sr5ZTlm_f3kfF6LZPg_Qkow1YVxl05jfe7Ze9CvCbs-A/s1600/PeteyElsa.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 244px; FLOAT: right; HEIGHT: 172px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506496260062268706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFrLGaLN3QPuswKMEhTK3ooi4cwKcvc4RY-_VW-loZGrN184OqXH_8Q4qKmpXYszmQywIhr2ZqnOrhHIfcCmzeoHQSOt4mKj5Sr5ZTlm_f3kfF6LZPg_Qkow1YVxl05jfe7Ze9CvCbs-A/s200/PeteyElsa.jpg" /></a> </div><div>We just ordered a photo from Leesia Teh, a talented and very patient animal photograher. She did this photo of Elsa and Peter and her work is amazing. Leesia came to Small Dog Rescue's alumni picnic last month and took photos of the pups. (Petey and Elsa are Small Dog alumni - see adoptables at <a href="http://www.smalldoghumane.org/">http://www.smalldoghumane.org/</a>) So cute! See samples of her work at <a href="http://www.leesiateh.com/">http://www.leesiateh.com</a> She also does photos for the local county animal shelter, which probably helps the dogs get adopted faster. Dogs are pure unconditional love - <strong>got Dog</strong>?</div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-6731394123650964842010-08-10T09:59:00.000-07:002010-08-15T19:29:37.363-07:00The Country Fair<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQJMzgyB1D3O2QKRvjhe-UWne-DJ6z5prIhlkkzVj21upSDUq91vsAqWgBGkzwCrnd_XP2ZVo3GfWuoD4QOJnZuW1R5YKsN6TIkU76NXk5-ie-3vANnOPE97xBYRcY9LO1z9x-0qk1ZXn/s1600/IMG_0365.JPG"></a> <div><div><div><div><div><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503840687338931506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij05hR5jaPxE_YGeyL_QEwWBDAeLaSxsx3_qz_XDrx8nwG20VooYPQB_7w3JFPhdQVI4X0weFgSxETcyWqjt2yH3VA0LATBs1iLKRWBVd8LTlX_ejnVHsKn2QeGfJSJKgZsw7dbdsrwb1w/s200/IMG_0366.JPG" />This is the hottest Atlanta summer I can remember, with the past 6 weeks at 90 degrees or above most days. It's a good thing we don't live in an Igloo because by now it would be a puddle, at best. Even a trip to the Tennessee mountains didn't provide relief from the heat! But vacation is always good, no matter the weather. You just need the right frame of mind. </div><br /><div>Tracy wanted to go to Dollywood before he got too "old" to enjoy it. I don't know how "old" that would be, but since time was a wastin', we packed up a few things, hopped in the car with the doggies, and were soon bound for Pigeon Forge, Tennessee. We booked the lovely one-bedroom cabin we so enjoy in Sevierville called "La Petite Lodge". It's a happy, beautiful, relaxing place with a very comfy bed, screened porch, a tree inside the living room, an indoor & outdoor fireplace, and a fabulous jacuzzi. A great home base from which to explore the area and then retreat from the busy Pigeon Forge Parkway scene.<br /><br />Dollywood truly has something for everyone. There are indoor and outdoor shows, museums, a steam locomotive train, a few rollercoasters, and the usual food, candy & gift shops. The doggies even got to stay at "Doggywood", a climate controlled kennel just outside the main entrance of the park. They were much more comfortable in their large air-conditioned kennel area than we were inside the park! We could go out to walk them anytime, spend a few minutes cooling off, and return to the action. One great thing about Dollywood, you can enter after 3 pm one day and come back anytime the next day using the same ticket. </div><div></div></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrLwRF1qV2feLwgS7abUIJPxiCHrcRvgyp3WX4i5hmsBNWip32GpyIOTbXffcg_myiIRQZMsTBsoaIR1JRx6anWsaSZ0eJvUCOo8Bpji0_Vm96hTB_TBpJZvm871sX0ANoo6tZvDZgJpz/s1600/IMG_0369.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 238px; FLOAT: right; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503847005912923538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrLwRF1qV2feLwgS7abUIJPxiCHrcRvgyp3WX4i5hmsBNWip32GpyIOTbXffcg_myiIRQZMsTBsoaIR1JRx6anWsaSZ0eJvUCOo8Bpji0_Vm96hTB_TBpJZvm871sX0ANoo6tZvDZgJpz/s200/IMG_0369.JPG" /></a><br />My favorite part of Dollywood though is the Country Fair. It's reminicent of days long gone when the traveling fair came to my township each summer. Memories of anxious anticipation for a ride on the ferris wheel, a sugar buzz on cotton candy, and playing carnival games in hopes of winning one of those priceless stuffed toys immediately came to mind. I loved the Sky Rider, which takes you up and around in a two-seat plane. I could have ridden that one all evening with the warm yet inviting breeze hitting my face and the Animals song <em>Sky Pilot</em> running through my brain.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><span style="font-size:0;"></span><span style="font-size:0;"></span></div><div>This beverage reminds me of simpler days when sitting on the porch with a glass of lemonade was just what you needed to send the dog days of summer scurring away, at least for a few minutes. I am a big lavender fan which adds both a fabulous flavor and color to this tasty drink. Maybe they should start serving this at Dollywood! </div><div></div><div></div><div></div><div></div><div></div><div><span style="font-size:0;"></span></div><div><span style="font-size:0;"></span></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong></strong></div><div><strong><span style="font-size:0;"></span><strong></strong></strong></div><div><strong>Lavender Lemonade</strong></div><div>Yield: 6 cups</div><div></div><div></div><div></div><div></div><div>5 cups water, divided</div><div>1 cup granulated sugar</div><div>1 tablespoon dried lavender (food grade)</div><div>1 cup fresh-squeezed lemon juice, strained if desired</div><div>Ice cubes</div><div>Thin slices of lemon for garnish </div><div></div><div></div><div></div><div></div><div></div><div></div><div>Combine the sugar with 2 1/2 cups of water in a medium saucepan. Heat over medium heat to dissolve the sugar completely, stirring occasionally. Remove from the heat and then add the lavender to the simple syrup. Allow to stand for at least 20 minutes to release the lavender flavor and color into the warm syrup. Strain the mixture and discard the lavender. Pour the syrup into a glass pitcher and add the lemon juice and remaining 2 1/2 cups water. Stir well. Pour into tall glasses half filled with ice or refrigerate until ready to enjoy. </div><div><br /><br /></div><div></div></div></div></div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com0tag:blogger.com,1999:blog-5966187551224494956.post-85440497798313795542010-08-06T17:12:00.000-07:002010-08-06T14:09:44.660-07:00Why be a Personal Chef?Often people ask me what it's like being a personal chef. As with any profession, there are pros and cons. Let me say that first and foremost, no matter your career, you must have passion for what you do. If not, it's more like work than fun, and in my life, it better be more like fun than work. Second, you can't rely on luck to get business if you are self employed. You constantly must talk about what you do and have business cards in your pocket to hand out to everyone you meet. In other words, <em>Network, Network, Network</em>. Third, life is often difficult but circumstances do not trump joy. Once you accept that things do happen that inconveniece or hurt you, move on and dwell on the positive. Tracy likes the acronym "FIDO" - forget it and drive on. Don't you agree we should "FIDO" more often?<br /><br />A personal chef runs every aspect of their business. All of us are good at some things and not as good at others. I love cooking, creating menus & events, teaching others (and sometimes myself!) about foods and cooking, and serving clients. However, I'm not so fond of loading and unloading my car with equipment or being on my feet for a zillion hours some days. And then there is grocery shopping. Not that I mind it in general, but some folks at my local Publix think I work there, if you get the picture.<br /><br />When I teach classes to people who want to be a personal chef, some of them dream that rich celebrity clients will be "waiting" for them when they start their business, and pay big bucks for their service. My clients generally aren't rich or famous, and I like it that way. They use my cooking service for a variety of reasons but at the end of the day, they all sit down to a great, healthy meal. These folks are so very important in many ways as mothers, fathers, sons and daughters, teachers, employers, bosses, coworkers, and friends. You don't need to be famous to be outstanding in these roles. I appreciate all of my clients and some I feel are like family. It really is all about relationships.<br /><br />Have you ever heard the starfish story? A man was on the beach that was filled with starfish, who would die if out of the saltwater for too long. He was furiously throwing each starfish he could into the water. Another man came up and asked him what he was doing and he said," I'm trying to save these starfish!" The second man looked around and said, "Why bother? There are just too many to make any difference." The first man picked up another starfish and gazed briefly at it. As he threw it into the surf he said, "But it made a difference to that one." Our time on earth is short but I believe that God has a distinct purpose for each of us to impact the lifes of others through our gifts and talents. That's why I'm a personal chef - to make a small difference in this big world.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com1tag:blogger.com,1999:blog-5966187551224494956.post-90102383764749466612010-07-31T08:30:00.000-07:002010-08-06T14:13:39.743-07:00The Fig Tree<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-i90RU2CdUtafTMRb5QB-FqUguYZTVMbfbB7-2T9LvU4vPT-L3h_xbM-sxh5AXXkWoxaOiadKzHVzurRlycWS1QI6FPecV69TEa3SyIEvg3A1vKg70JmLpQdZe6nDwexDKGKc8Gy8ECE/s1600/Fresh+Figs"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 142px; FLOAT: right; HEIGHT: 163px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500174609963436306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-i90RU2CdUtafTMRb5QB-FqUguYZTVMbfbB7-2T9LvU4vPT-L3h_xbM-sxh5AXXkWoxaOiadKzHVzurRlycWS1QI6FPecV69TEa3SyIEvg3A1vKg70JmLpQdZe6nDwexDKGKc8Gy8ECE/s200/Fresh+Figs" /></a>Figs are so.....cute. Up the street is a large fig tree and since the property owners don't eat figs, they welcome the neighbors to pick what they want. Perhaps figs aren't glamorous or trendy but in my book they are divine. Just biting into a perfectly ripe green fig fresh from the tree is heaven in my mouth. The shelf life is very short so when I go to pick the figs, it's imperative to have a plan of what to make when they hit my kitchen. Some of my favorite ideas are cheese-stuffed figs (grilled, wrapped with prosciutto, and so on), jam, chutney, ice cream, salad topping or dressing, ice cream, cookies, or tarts. One of my Texas chef friends drizzles some homemade caramel sauce over and bakes them in the oven. Ummmmmm. She can make those for me anytime! If only she didn't live in Houston.<br /><br />Today's fig fest led to fig chutney which I use as a sandwhich spread, side condiment for pork or chicken, on crostini with blue cheese or goat cheese on top with perhaps a few toasted hazelnuts. Chutney was the perfect addition to our teriyaki chicken kabobs for dinner. If the fig tree has ripe figs through this week, a baked fig dessert will likely be on my menu. For the pastry affecionado, an absolutely fabulous dessert book is authored by Claudia Fleming called <em>The Last Course, The Desserts of Gramercy Tavern</em>. Her recipes are both elegant and beautiful, and I think her cornmeal fig tart might just be calling. Since Tracy is an ice cream fiend, making fig ice cream is a must. Try this tempting recipe - we'll be enjoying next weekend!<br /><br /><strong>Fresh Fig Ice Cream</strong><br />(adapted from David Lebovitz's book <em>The Perfect Scoop</em>)<br /><br />2 pounds fresh figs<br />1/2 cup water<br />zest of 1 lemon<br />3/4 cup granulated sugar<br />1 cup heavy cream<br />1 teaspoon fresh lemon juice<br /><br />Remove the stems from the figs and then cut each into 8 pieces (for small green figs, cut in 4 pieces). Place figs in a non-reactive medium saucepan wiht the water and lemon zest. Cover and cook over medium heat, stirring occasionally, for about 10 minutes until figs are tender.<br /><br />Add the sugar and continue to cook uncovered on medium-low heat until it reaches jam-like consistency, about 15 - 20 minutes. Remove from the heat and allow the mixture to cool to room temperature. Stir in the cream and lemon juice and then cover and chill in the fridge. Churn in your favorite ice cream maker according to the manufacturer's directions.Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com2tag:blogger.com,1999:blog-5966187551224494956.post-50390920835026503792010-07-28T07:16:00.000-07:002010-07-28T10:33:35.252-07:00Farmer's Market BountyThe local Farmer's Markets ar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0dBe8MryvFC3agfWnaKTLS0n87OPkY9a_W4Icj4N5ntHmR4Tk6djASQFKOcO20O81HooyiKD6THvHgUrQDbIFTitD4ysLLpKFz26uV7kaKRrvRreyAM7LXfAcNBec9rUEvlPjJrs94s-/s1600/IMG_0299.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 222px; FLOAT: left; HEIGHT: 188px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498973808566702274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0dBe8MryvFC3agfWnaKTLS0n87OPkY9a_W4Icj4N5ntHmR4Tk6djASQFKOcO20O81HooyiKD6THvHgUrQDbIFTitD4ysLLpKFz26uV7kaKRrvRreyAM7LXfAcNBec9rUEvlPjJrs94s-/s200/IMG_0299.JPG" /></a>e amazing this time of year. I buy a CSA bag every other week (CSA stands for community supported agriculture) at the Dunwoody Green Market and this week was the best haul yet - okra, blueberries, squash, lettuce, potatoes, tomatoes and peppers. Combine that with fresh muffins, San Marzano and cherry tomatoes, feta salad dressing (one vendor makes it - yum!), Heritage chicken, and a small watermelon, I'd say that was a good morning's work! Picked some figs from a neighbor's huge fig tree on the way home until the mosquitoes made me quit. (Will be up there later after an application of bug repellent!)<br /><br /><div><div>From this bounty, some of the things on my personal menu this week will include Okra Pancakes, Roasted Tomato & Mozzarella Salad with Basil, Blueberry Muffins, Fig Chutney (and maybe a fig tart!), Roasted Potatoes with Rosemary, and perhaps Watermelon Margaritas. Many folks don't like okra, proclaiming it to be too slimy and tasteless. With the right preparation, okra is a delight in the mouth. Who could resist fresh fried okra? Last Saturday at Horseradish Grill near Chastain Park in Atlanta, we feasted on tempura-fried whole okra with a sweet hot chile sauce (had to be some Siracha in there somewhere!) and it was divine. Here's one of my favorite okra recipes from Scott Peacock and Edna Lewis.<br /></div><br /><div></div><br /><div><strong>Okra Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqBqZEPBuo4qm4vbjWN63AfPzkSR4s9-QZJdmarUa5AGL3p8FyLzGSm6Zr6QLUFBv44Jh-6icRZNDNYmc7om_9-4mLGSTgbV2rLZgV_BSpkTs-ubob7mvdAGChAIuciVPgLHkUxDC0rJU/s1600/Annie's+Okra.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 228px; FLOAT: right; HEIGHT: 205px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498970045619450354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqBqZEPBuo4qm4vbjWN63AfPzkSR4s9-QZJdmarUa5AGL3p8FyLzGSm6Zr6QLUFBv44Jh-6icRZNDNYmc7om_9-4mLGSTgbV2rLZgV_BSpkTs-ubob7mvdAGChAIuciVPgLHkUxDC0rJU/s320/Annie's+Okra.JPG" /></a></strong></div><br /><div></div><div>1/2 cup stone-ground white cornmeal</div><div>1/2 cup all-purpose flour</div><div>1 1/2 teaspoons salt, divided</div><div>1 teaspoon baking powder </div><div>1 large egg, lightly beaten</div><div>1/2 cup water</div><div>1/2 teaspoon fresh-ground black pepper</div><div>1/2 cup finely chopped sweet onion</div><div>2 cups thinly-sliced okra</div><div>Canola, vegetable or grapeseed oil for frying</div><br /><div></div><div>Place the cornmeal, flour, 1 teaspoon salt and baking powder in a mixing bowl and stir with a whisk to blend. In a separate bowl, whisk together the egg and water, and then stir into the dry ingredients, mixing only until moistened.</div><div></div><br /><div>Combine the onion and okra and then sprinkle the remaining 1/2 teaspoon salt and pepper over them, tossing lightly. Fold vegetables into the batter.<br /><br />Pour 1 inch of oil into a heavy skillet and heat the oil to 340 F. Spoon the okra batter by heaping tablespoons into the hot oil; avoid crowding the pan. Fry until golden brown on one side and then carefully turn and fry until golden brown on the other side. Remove from the skillet and drain on crumpled paper towels. Serve immediately as a side dish or appetizer. Aioli goes well as a dipping sauce.<br /></div><div></div><div></div></div>Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com2tag:blogger.com,1999:blog-5966187551224494956.post-45831936720858670362010-07-26T09:03:00.000-07:002010-07-26T09:32:33.134-07:00Dog Days of SummerWelcome to my first blog entry! This 90+ degree heat wave of summer is oppressive but we're trying to keep cool by grilling and preparing food that doesn't need a lot of oven time. One of my favorite quick meals is to rub fish with a light coating or spray of olive oil and then season with salt and pepper. Add a simple spice rub if you like and then grill or bake until it just begins to flake, about 10 to 20 minutes depending on the thickness of the fish and the cooking temperature. A fresh fruit salsa is quite refreshing and creates a happy dance for your taste buds. The colors and flavors of summer also add eye appeal to your dish. This recipe came from a coworker several years ago and it's been a winner ever since.<br /><br /><strong>Watermelon Mango Salsa</strong><br /><br />1 cup diced fresh mango (chopped small dice, 1/4 inch)<br />3/4 cup diced fresh seedless watermelon (small dice)<br />1/3 cup diced red onion<br />1/3 cup diced English cucumber (seeds removed)<br />1 finely chopped jalapeno pepper (seeds removed)<br />3 tablespoons fresh lime juice<br />1 - 2 tablespoons extra-virgin olive oil<br />1 tablespoon chopped fresh cilantro<br />kosher salt & fresh-ground pepper, to taste<br /><br /><br />Prepare by mixing ingredients together and season to taste with salt and pepper. Mix 1 hour before serving. Serve with baked chicken or fish (tilapia, flounder, snapper).Chef Rosemaryhttp://www.blogger.com/profile/15689898145511910782noreply@blogger.com3