Judi My son Eric created this recipe. It is amazing and very tasteful so a small amount goes a long way.
1 package kumquats-sliced thin, stems removed
2TBSp. brandy
3 TBSP. red wine vinegar
3 TBSP. sugar
1 TBSP. butter
½ cup orange juice
1 TBSP. apricot marmalade
1 tsp. cayenne pepper
By Lauren M. Kritsas
I feel like everything is going towards personal and small portion route these days right? There’s cupcakes instead of full slices of cake, flat breads instead of whole pizzas, tapas bars are all the rage…the list literally goes on and on! I for one am in total favor! We’re all guilty of order from the menu, getting a heaping portion, and then loving it so much that we over indulge! Belly up, bloated and overstuffed, ew. I’m loving the predetermined plate size that lets you be a little more discerning and cognizant of where and how calories are being consumed.
Cupcakes started it all, of course—those individual treats that went from second-grade-class-party staple to haute couture in a matter of months. (Seriously, how many cupcake shops have sprouted up in your city recently? I’ve counted at least three in mine.)
And now , thanks to the cupcake trend, mini-cupcakes (and mini-everything, really), doughnuts and cakepops have heightened in popularity, as well. But there’s another classic that’s having its moment in the spotlight, as well: whoopie pies. Whoopie pies are a bit ambiguous in that they can be considered cookie, cake or pie, thanks to the soft pieces of chocolate cake that surround a creamy frosting center. But no matter how you classify them, one thing is certain: They are delicious.
Flatbread. The word is what it sounds like, isn’t it? Essentially, flatbreads are, well, flattened pieces of bread. And as we all know, bread is pretty fantastic by itself. In fact, it’s one of my favorite things. But when you add toppings to that flatbread, that’s when things start to get interesting—and delicious.
Flatbread itself is unleavened bread that’s made with flour, water and salt and then rolled out (flattened) into dough. Some flatbreads contain yeast, but traditional flatbread does not; however, the combination of spices and oils that can be added to the dough are endless—think olive oil, sesame oil, curry powder or chili powder. And flatbreads, technically speaking, run the gamut of breads—things like tortillas, pita and even crepes can be grouped into the flatbread family.
http://www.youtube.com/watch?v=1ryRGIcWa1U
Judi and Matt at Brasserie BeLge http://www.youtube.com/watch?v=H65NgNBsp9Y
Learn how to cook Fried Red Tomatoes with Judi Gallagher and Matt Orr. httpv://www.youtube.com/watch?v=TYjcOlcAAdw
I ask you: Is there any better breakfast food than a fresh-from-the-griddle blueberry pancakes, smothered in butter and flooded with pure maple syrup? My mouth is watering just thinking about them.
Mmm, and there’s also blueberry pie, blueberry cobbler, blueberry tarts…the possibilities are endless.
Do you see where I’m going here? My name is Judi Gallagher, and I’m a blueberry-aholic.
But I really don’t feel bad about my blueberry addiction because blueberries are what nutritionists like to call a “superfood”: they’re full of antioxidants, omega-3s, omega-6s, and vitamins, and they work just as well in a smoothie as they do in a pie or tart.
Making soup is considered an art form. Don’t think of it as dumping everything in a pot. Think of it as flavor profiles. Adding savory and saffron and lemongrass elevates flavors.
4 boneless chicken thighs
1 large boneless chicken breast
Dried sage
1 TBSP. canola oil
2 TBSP. dried vegetables (optional)
1 tsp savory
2 stalks lemon grass, split
1 onion diced
1 cup mushrooms sliced
1 cup organic baby carrots
Fresh ground pepper and salt
3 containers chicken stock