The Sunday before Labor Day weekend I threw one of my Cali besties a bridal shower. She's getting married this October, so I've made it my mission to make sure she has some great celebrations in her honor leading up to the big day. Below are some of the items that guests enjoyed at the shower.

Appetizer :: Prosciutto Wrapped Italian Bread Sticks Tied with Scallion

These bread sticks are always fun for parties because they add some drama, especially if you present them upright in some kind of vessel. I usually tie a lemon twist in with the scallion and suggest doing that for the best flavor combination.

 

 

 

Appetizer :: Asparagus, Red and Yellow Pepper, Onion & Bacon Quiche

Aunt Vicki's quiche has become one of my go-to recipes! This quiche is always a crowd pleaser whether it's made with sausage and cheese, all veggies, or veggies and bacon. Not to mention it's crustless and I use reduced-fat sour creme, so all and all it is rather healthy without sacrificing any flavor.

Appetizer :: Chicken Salad and Pimento Cheese Tea Sandwiches

These little tea sandwiches bring me straight back to Charleston! You can't go wrong serving these at any party, women and men alike will be hooked like a kid in a candy shop. I make the chicken salad and the pimento cheese from scratch, of course, so there is a lot of love in these little sandwiches.

Appetizer :: Tomato Wraps with Shaved Turkey, Scallion Cream Cheese, Basil, Cucumber & Red Onion

These pinwheel wraps are always a hit at parties, not to mention they are so easy to make and you can make them a day in advance. I also made spinach wraps with black forest ham, cucumber, Havarti cheese, and chive cream cheese. Needless to say there were no leftovers.

 

Dessert :: Mini Brownies with Strawberries, Mini Tea Cakes, and Strawberry, Blueberry & Mint Salad

I was lucky that any of these mini desserts made it to the shower...that husband of mine was like a hawk swooping in whenever I left them unguarded for a hot second!

Dessert :: Lemon Cupcakes with Blueberries

Lemon is such a refreshing cupcake flavor; I love it. Paired with vanilla icing and blueberries = heaven. These cupcakes were devoured quickly so it was a good thing that I had made red velvet cupcakes as a back up.

Last week was insanely busy. I got a new job, Kevin sold his house in New Jersey, and I left to travel to Baltimore for a work contract. Amid the chaos, we still made time to enjoy wonderful meals together. When busy, I believe that eating well and eating together is more important than ever as it keeps you grounded and connected as a family. (Thank you, Mom!)

MONDAY :: Sliced Beef Filet with Roasted Red Pepper, Mixed Greens, and Shaved Parmesan

Two weeks ago Sean suggested that I incorporate roasted red peppers into my meal plan. Here they are paired with a sliced beef filet off the grill and a fresh salad mix complete with shaved parm. To roast the red pepper, I washed it and roasted it over an open gas flame on my range. Then, I rubbed off the char and sliced it up. Delicious!




TUESDAY :: Caprese Sandwich with Prosciutto and Fresh Baguette

Fresh mozzarella, vine-ripened tomato, prosciutto, aged balsamic, and a fresh French baguette from our neighborhood market. This brings me back to traveling in the French Riviera bouncing from Antibes, Cannes, and Monaco. Simple and perfect for a light summer meal.





WEDNESDAY :: Baked Chimicangas with Fresh Salsa and Homemade Guacamole

This was such a hit with the Husband as well as insanely quick and easy! I combined black beans, diced hot peppers and red onions with shredded Pepper Jack cheese, then rolled into a burrito. Heat the oven to 400 and dress the baking pan with butter, place the burritos on the pan, brush them with additional melted butter, and bake for 30 mins, turning halfway through. Once baked, cut in half and serve with fresh guacamole and salsa.


THURSDAY :: Tortellini with Basil, Shaved Parmesan, and Tomato Sauce

I cheated here because the tortellini came in a bag, all I had to do was boil for ten minutes, toss with olive oil and serve. To make it my own, I added fresh basil and homemade tomato sauce (thanks to Heather Bowden's advice on how to make it!), and finished it with cracked black pepper and shaved parm. Simple and perfect.




FRIDAY :: ORGANIC BBQ CHICKEN WITH HOMEMADE SUCCOTASH
 

I've been craving succotash since the September issue of the Food Network Magazine came out, and this was my first try at making it. I added my own touch by adding soy beans and golden potatoes to the mix of fresh corn, lima beans, and grape tomatoes. The flavors really come together with the addition of squeezing a fresh lime into the stir fry right when you take it off the heat. We both loved this meal and we especially loved how healthy it was!

Spoilage

Last week was such a mind-blowing culinary adventure that I have to share it with you. Barbara, my Mother in Law, was in town visiting us for the weekend, and we used the excuse to eat great food and drink great wine...


231 ELLSWORTH :: San Mateo, CA
We had ressies at ISA in San Fran on Friday night, but after a long day we decided to change gears last minute and head back to San Mateo. This was the best decision of the weekend because it led us to 231 Ellsworth. Turns out, 231 was voted in the top 20 best restaurants in Northern California and this swanky establishment led by Chef Issac Miller blew our socks off. Amazingly creative pairings, artful presentation, and I have never seen or tasted food like this for this price! Ever. We found out the owners have a ranch just north of Rutherford, and a lot of the food we ate that evening was organically raised or grown on the ranch.

FIRST COURSE :: Fois Gras
This appetizer was insane: a fois gras terrine, fois gras flan, sauteed fois, gras and a fois gras creme all as ONE app. And, yes, I ate every last bite. They went wrong here only in that they didn't serve it with brioche and the wine pairing didn't hold up to the dish. They served a light Riesling, when all of this richness needed a Sauterne, but with those slight tweaks in mind, this is the best fois gras I have ever enjoyed.

INTERMEZZO :: Tomato Gelato with Basil and Balsamic
This was sent out as a surprise and it blew me away; it was simply magic in my mouth. I would have never thought to make a gelato from tomato, and the basil flower on top was the perfect flavor compliment, as was the aged balsamic. I'll dream of this for years.

MAIN COURSE :: Sashimi Big Eye Tuna with Chickpeas, Peaches, and Curry Oil
Of course I picked something basically raw for my main dish; and this was absolutely delicious. The peaches were a surprise flavor for me to pair with raw fish, yet worked very well with the curry oil and the consistency of the chickpeas. 
 

DESSERT :: Mango Sorbet with Kiwi Seeds 

This is my kind of dessert: beautiful colors and refreshing fruit flavors. It was the perfect way to end the meal. 

DESSERT :: Peaches and Cream Souffle
A perfect souffle with extra cream to pour into the middle. Sinfully good.
Kevin and Barb ordered this and they both loved it.











 

THE FRENCH LAUNDRY :: Yountville, CA 
I know that no one is entitled to this much fantastic cuisine in one weekend, let alone one year, but on Saturday, we had ressies for lunch at Thomas Keller's The French Laundry. Kevin and I dined there on our wedding night just four months ago, so imagine our delight when Barb secured the lunch reservation for her visit. It must be a sin to be this blessed. This time, we didn't opt for the wine pairings with lunch, but instead drank our favorite Italian rose and a few glasses here and there. 

FIRST COURSE :: Fois Gras
The presentation here, of course, is money...and that brioche I was wanting the night before is of course present here, as are pickled blueberries, popped quinoa and an assortment of rare, aged salts. The Sauterne they paired with this was beyond perfect. This course had me wishing that I could have merged the 231 and The French Laundry presentation together into one. Delish!

2nd COURSE :: Sashimi Big Eye Tuna with Candied Cashews
Simple and beautifully paired flavors, meticulous attention to detail, and artful presentation. I think that pretty much sums up The French Laundy's M.O. right there.

3rd COURSE :: Grilled Scallop with Corn and Tomato Relish and a Late Harvest Rainier Cherry
Brilliant. Between this course and the tuna before it, I was amazed at how they didn't season the seafood. Rather, the other flavors in the dish set up the stage and perform beautifully together.

4th COURSE :: Squab with Grilled Pepper, Toasted Almond and Australian Truffle
I wish I had remembered to ask for a menu before I left, because I am not doing this dish justice. The flavors were intense and the overall consistency was perfect.

5th COURSE :: Chicken with Globe Artichokes and Mignonette de Foie Gras
Simple. Beautiful. Delicious.






6th COURSE :: Venison with Beets, Parsley Puree, and Potato Gratin

This dish blew me away. The venison was beyond perfect and at the ideal temp; not to mention the tenderloin, which is sitting all the way to the left of the photo, was the absolute best part of the meat. The potato gratin was simply divine, and the cubed beets were a nice change up of flavor and feel in my mouth. Amazing!

7th COURSE :: Peaches and Cream: Santa Rosa Plums, Pine Nuts and Tahitian Vanilla Bean-Basil Ice Cream
There is nothing that I can write about this dessert that will do it justice. I will dream of it for years on end until my death. Sweet Jesus, this was beyond amazing. The ice cream alone was simply divine.

8th COURSE :: Lemon Tart with Creme Fraiche and Espresso
The perfect ending to a perfect lunch. As Kev would say, "This was a party in my mouth."

BEFORE YOU GO! :: Truffles!
And, yes, of course I had room to enjoy a couple of these guys. If you know me, you are not surprised by this in the least.

After lunch, we strolled down the main street in Yountville in an attempt to feel less full. I snapped this shot of Kevin and Barbara during the walk, and I love how it captures a perfect moment in time between mother and son. In terms of blessings, wonderful food experiences aside, I am beyond blessed in this life because of these two people whom I adore more than anything.

It seems that the majority of my meals are orange and yellow, doesn't it? I need to add some more greens and reds in there, assuming of course that red wine doesn't count towards the red in a meal. :) Suggestions are welcome...

TUESDAY :: Fresh Melon with Basil and Prosciutto

We both found this both insanely delicious and ever so easy to make. A fresh melon from the Farmer's Market, prosciutto, basil from my garden, a little olive oil, touch of salt and black pepper, and that is all! It made me feel like summer...

 
WEDNESDAY :: Lamb Chops with Pea and Mint Risotto and a Cherry Reduction

Kevin made this for me our first Valentine's Day together. The risotto is out of this world! For the lamb: drizzle with evoo, season with salt and pepper, cook for 8 mins in the oven at 350. The risotto: make as package directs, but 2 mins. before serving toss in half cup chopped mint, one cup of peas, and half cup of monterey cheese. For the reduction: in saucepan sweat one chopped shallot in evoo, add 1c cherry preservers and 1/2 c balsamic vinegar and reduce.

THURSDAY :: Hummus and Veggies

It was a light eating kind of night...perfect for homemade hummus, fresh veggies and pretzel chips. For the hummus, I use 1 can chick peas, 2 clove garlic, lemon juice, tahini, salt, pepper, and some water from the canned chick peas...no recipe, I think it's best to just play around with the texture until you get it just right.




FRIDAY :: Ginger and Coconut Curry with Shrimp and Veggies

Amazingly this meal is a quick one. I simply sweated chopped onion, garlic, red pepper, zucchini, red pepper, sugar snap peas with evoo, then added lite Coconut milk to the ginger, coconut curry simmer sauce that I had in the pantry. I threw the shrimp in about 3 mins. before serving, and cut up fresh basil as a garnish. Serve with fresh made rice and a Long Board Ale to cool your mouth down!

SATURDAY :: Grilled Cucumber with Lemon and Mint and Grilled Foccacia
 

This recipe was featured in Sunset Magazine this month. I knew I would love it, but I was very (pleasantly) surprised when the boy did too. In fact, he loved it! I served it with grilled Foccacia bread. Be sure to check out the recipe link above as this would be a great side dish to any end of summer BBQ.

SUNDAY :: Fresh Salad with Asiago Cheese Crisps
 

On Sunday we took a seven mile hike up 2,517 feet to Mission Peak for sunset. We prepped for the hike with only a light lunch of a salad with Asiago Cheese Crisps (photo of Kev making them here). I don't know what we were thinking...that hike sure made us hungry! All of you that know Kevin know how this ended. The Arches for dinner.

MONDAY :: Bacon Wrapped BBQ Shrimp with Corn on the Cob and Fresh Salad

This recipe showed up in my inbox on Monday and since I had everything on hand, I gave it a whirl. The boy loved it AND it was easy as pie! I cooked the bacon in the oven (four mins), tossed raw, deveined shrimp with BBQ sauce, then wrapped a half piece of bacon around each shrimp securing with a toothpick. Grill for just two mins each side, basting with more BBQ sauce.  KOSKI :: "You have to make this for Heather and Josh. Phenomenal!"




TUESDAY :: Sweet and Spicy Thai Salad with Asian Noodles

I had this salad at Crush in Sandusky, Ohio, with Aunt MaryAnn and Shannon and loved it. It's just cucumber, carrots, red onion and cilantro seasoned with a sweet and spicy red chili sauce (cut with some vinegar) on top of Asian noodles and finished with peanuts. It pairs beautifully with any wine from Alsace, especially a Gewürztraminer.  KOSKI :: "Great balance of flavors and nice heat."


WEDNESDAY :: BBQ Chicken with Corn and Black Bean Medley

Super easy meal of just BBQ dark chicken meat (organic!) on top of a medley of corn, black beans, green and red peppers and onion (which you can make or just get frozen at the supermarket). A few pieces of fresh basil added a nice touch too. KOSKI :: "Great flavor combo...keep the BBQ coming this week!."




THURSDAY :: Grilled Pork Tenderloin with Fresh Salad

Grilled pork tenderloin has been my easy go-to meal for years now. And women, it's an easy way to win any guy over. Just season, throw it on the grill, sear all sides to lock in the moisture, and pair it with a fresh salad. You'll look like a rock star with minimal effort. KOSKI :: "Can I have the leftover pork on my lunch sandwich tomorrow?"

BLOG NOTE :: Yes, the boy is spoiled...I send him to work with lunch every day. It saves us money and it helps me keep him healthy.


SATURDAY :: Black Bean Burger w/  Hot Peppers, Tomato & Basil Mayo

This meal was so good and so easy, not to mention the second time I fooled Kevin into eating vegetarian this week. Not only did he not comment on this fact, but he thoroughly enjoyed both veggie meals. And, it was my first opportunity to try our Uncle Jim's hot peppers (thank you Sean!). KOSKI :: "Only four more months until ski season when we can grill these in the Kirkwood parking lot at lunch time."


SUNDAY :: Ode to Mad Men

The premiere of the fourth season of Mad Men gave good cause to make a 1950s-inspired comfort food dinner. Kev loves meat loaf and I took it to the next level by making it BBQ meatloaf. I use 1/3 pork, 1/3 organic beef, and 1/3 veal and make sure there are lots of onions in there. I think Kevin loved this more than any other meal this week. KOSKI :: "Awesome!"

I always plan out meals for the week in advance; those close to me know it's because I tend to be overly organized and, yes, a teensy bit OCD. Husband and I were both traveling last week through Monday, so my first post starts the week with Tuesday. Enjoy!

TUESDAY :: Filet Mignon with Green Beans

I bought a beef tenderloin two weeks ago, and--with the help of Martha Stewart's Cooking School cookbook--trimmed it into ten filets. Our freezer is now stocked! This is an easy dinner. Rub the filets with a garlic clove and olive oil, season with salt and pepper and throw them on the grill to preferred temperature. For the beans, spray with cooking spray, toss with sesame seeds, salt and pepper, and roast in the oven for 15 mins at 350. I try to stick to proteins and veggies for the most part as it is simple and healthy.

WEDNESDAY :: Caprese Salad with Fresh Baguette

I started a hydropondic herb garden this year and have herbs galore, including a ton of basil. This salad has become my
summer go to. I add a little punch by dressing the plate with
olives and I always use a really nice aged balsamic vinegar--
which is essential. Buy a fresh made baguette from your local market, add a bottle of Prosecco or white wine and you're all set for a light summer dinner. 

THURSDAY :: Grilled Pork Tenderloin with Grilled Tomatoes and Sweet Potato Mash

Grilled pork tenderloin is easy, so we eat it a lot. By changing
the rubs/marinades, you can effortlessly keep it fresh. This week, I'll use a garlic, oil, and molasses marinade. Throw grape tomatoes on the grill when the  pork is 1/2 way done to add to the dish. When mashing the sweet potatoes, add a little butter and a touch of molasses to blend the the flavors for the entire dish. Garnish with basil. 
 

FRIDAY :: Spicy Glazed Shrimp and Vegetable Kabobs

I love this recipe because it is easy and the spicy glaze gives the kabobs a nice kick. For the marinade, wisk together 2 tb honey, 2 tb spicy brown mustard, 1 tb cajun jerk seasoning, 2 tb olive oil, and salt and pepper. For veggies, pick up whatever is fresh at the market, like yellow squash, zucchini, red and yellow peppers. Be sure to skewer the shrimp and veggies separately so you don't overcook the shrimp. Grill the shrimp on medium heat, 2 mins a side; the veggies go on for about 15 mins.


SATURDAY :: (Crustless) Leek and Bacon Quiche
 

I have to thank Aunt Vickie for this recipe. With the quiche being crustless and the use of reduced fat sour creme, you leave out unneeded calories. Basically all you do is: mix 8 eggs (go organic/cage free), 8 oz sharp cheddar, and half cup sour cream. Then, add whatever else you like! Use crumbled sausage, go 100% veggie, or sass it up with old bay and lump crab meat--the sky is the limit. For this version, I carmalelize the leeks and cook the bacon in advance, then fold in before baking. Bake for 45 mins in a 350 degree oven.
 

SUNDAY :: Prosciutto-Wrapped Asparagus with a Citrus Dipping Sauce

If I cook on Sunday, it's light. Cook the asparagus in boiling water for 4 mins, then throw in an ice bath to blanch them, which will hold their color. Wrap a strip of prosciutto around each stalk, place a strip of lemon zest down the center and tie it with a green scallion.  The dipping sauce is just 1/4 c evoo, 2 tbs balsamic, 3/4 tsp grated orange zest, 1/2 tsp grated lemon zest, and salt and pepper. You can also rub the stalks with a onion chive cream cheese before adding the prosciutto for added flavor and consistency. (Sub bread sticks for asparagus for a nice alternative.)