Tuesday, June 30, 2009
Sunday, June 28, 2009
1. It's way too expensive (though admittedly it is a really nice treat)
2. I started on Weight Watchers again on Monday and it's hard to be dining out while dieting
So for this post I'll pretend like I am made of money and the food I ate over the weekend was calorie-less.
On Friday evening, I met up with my friend Kristin at Al Vento in South Minneapolis. We had a great time and really delicious food. Al Vento is a quaint, little place with a nice patio surrounded by flowers and herbs in planters. They have half price bottles of wine daily from 4:30 - 6pm and $5 martinis. We ordered a bottle of Pinot Grigio but I couldn't resit the strawberry rhubard martini. The martini photo below says it all, delicious and refreshing and presented with a delicate edible flower that was grown in a planter 5 feet from our table.
Kristin and I shared the Sicilian stuffed mushrooms with pine nuts and a red sauce, they were delicous. Kristin often makes stuffed mushrooms but said these were awesome. Kristin ordered parpadelle with walnuts, spinach and Donnay goat cheese as an entree and I had a couple bites. It was really rich but great and the left overs were brought home to Kristin's boyfriend, Tim (I call him Timmy) and he really liked it as well. I've since learned that Donnay goat cheese is local and organic, from a family farm in Kimble, MN.
Kristin is a sucker for sweets and desserts (did I mention she runs marathons and can eat anything she wants???) so she ordered one scoop of the homemade blueberry gelato. It was gorgeous, and though she thought it was good, she thought it lacked a bit of flavor.
Overall, I couldn't have asked for a better way to spend my Friday night. I was with one of my best friends, drinking wine and martinis and eating delicious food. That is what I call Friday night perfection.
Thursday, June 25, 2009
Here is a link to the tea party inspiration board I created a while ago.
Tuesday, June 23, 2009
Preheat the oven to 425 degrees. Spray a nonstick baking pan with nonstick spray. Combine the cheese, sun-dried tomatoes, scallion, basil, and thyme in a bowl, mashing with a fork, until blended. Place the bread crumbs in another small bowl.
Sunday, June 21, 2009
Some pics from our Barrio experience, as I mentined above, no complaints about the presentation.
Katie put together this lovely inspiration board to help her through planning, isn't it great? If any of you are interested, inspiration boards literally take 15 minutes to throw together and they are more helpful than you would think in planning a party. Email me at firstname.lastname@example.org if you are interested in step by step directions or if you have an upcoming party that you've created a board for and I'll post it!
Thursday, June 18, 2009
I think I'm especially drawn to these because of the french fry visual. Man I love fries so much. Speaking of...I am going to Cafe Lurcat for happy hour and I will be enjoying a lavender martini and their delicious french fries with bernaise!!! Yummy.
Tuesday, June 16, 2009
Monday, June 15, 2009
Saturday, June 13, 2009
"I just love your blog by the way...I have made several of your recipes...the buffalo chicken dip was a HUGE hit at my last party and everyone kept asking for the recipe!! And the apple fig bruschetta is my favorite. Except I put everything on them and then cook them...its soooo good!! And I am now obsessed with the link to Style me Pretty too...sheesh!!! I totally found my inspiration wedding on there!! Yay!!Thanks again for all the info and keep up the awesome job on your blog!!"
Check out the two blog posts and recipes that she is referring to; the buffalo chicken dip and the pecorino romano apple with fig jam.
I LOVE feedback (especially if you have tried any of the recipes and have ideas on variations or a favorite recipe that you would like to share)!!! You can email me at email@example.com.
Thursday, June 11, 2009
This photo is from the Star Tribune article, The Taste 50, where people, places and products are highlighted in the Twin Cities. The dog fountain was one of the 50.
Tuesday, June 9, 2009
Sunday, June 7, 2009
Pan-Seared Salmon with Tomato Relish
4 (6 ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
Tomato relish (recipe follows)
Preheat oven to 400 degree. Pat salmon fillets dry with a paper towel; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Place fillets in pan, skin side up, and cook 2 to 3 minutes or muntil edges turn golden. Turn over, and cook 15 seconds.
Remove fillets from skillet, and place in a baking dish (I have lovely All Clad pans, thanks to getting married and receiving them as a wedding gift, and those can go right in the oven, which is really nice). Bake at 400 degrees for 8 minutes or until fish flakes easily when tested with a fork. Spoon Tomato Relish over salmon. Serve immediately.
1 1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground white pepper (I just used ground black pepper)
1/4 cup white wine vinegar (I substituted red wine vinegar)
1/2 cup vegetable oil
2 tablespoons olive oil
1 pint grape tomatoes, each cut in half (I cut into fourths)
1/4 cup caper, rinsed and drained
1/2 tablespoon chopped fresh Italian parsley (instead of these herbs, I used basil)
1/2 tablespoon chopped fresh thyme
1 tablespoon lemon zest
Combine first 4 ingredients (through vinegar) in a medium bowl; stir with a whisk until blended. Slowly add a vegetable oil stirring constantly with a whisk to form an emulsion. Whisk in olive oil.
Combine tomatoes, capers, parsley, thyme, and lemon zest in a small bowl. Add 2/3 cup of the vinaigrette, tossing gently to coat. (The recipe says to reserve the remaining vinaigrett for other uses, which is kind of dumb.....I think I probably used it all because I don't remember having anything leftover).
Wednesday, June 3, 2009
- A great salmon with tomato relish recipe from Southern Accents magazine
- Survial story (if I do survive!) of hosting a college graduation party for my lil' bro this Saturday at Erik and my place. We are expecting around 50-60 people!!!
Here is a picture of a lovely fruit platter and white sangria from a BBQ we had last summer. Doesn't that look gorgeous???
Monday, June 1, 2009
Strawberry Rhubard Muffins (recipe from Cooks.com)
1 3/4 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, lightly beaten
3/4 c. milk
1/3 c. vegetable oil
3/4 c. minced fresh rhubarb
1/2 c. sliced strawberries
6 sm. strawberries, cut in half
Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks