LABOR DAY PREPARATIONS!

School has started for some but for the rest of the little ones it's approaching.  The labor day madness of menus is right around the corner. So, what are you going to have for your guests?  Well, if your'e tired of doing the same traditional sides and need a few ideas here's some for starters:
Allow your guests to create their own salad.  I love this concept, a personal salad where you can put all of the fixings on is a crowd pleaser.  I tried a salad bar & potato bar with my guests & it was a huge hit. This is especially good for a crowd 16 & up!  Try new salad toppings to add such as, baby shrimp, caramelized onions, or grilled artichokes.  For the potatoes, try mushroom soup, or rosemary+bacon strips & infuse them with garlic. :)  MMmmmm the aroma alone cannot be touched!

But, if your'e looking for fun things to try for the kids, have them be apart of the presentation.  Allow your children to make a couple pieces from the dessert dish.  For example, let them help you ice the cake so that they feel included, or even put the sprinkles on cupcakes! This will make them smile & believe me they will tell all of their little friends!
Blessings!
~Joan

Words of Inspiration

"A gourmet is a being pleasing to the heavens." 

~Charles Pierre Monselet 

Restaurant Style Breakfast

Believe it or not, these waffles melted in my mouth!  No need for syrup.  Top with strawberries (or any fresh fruit) and made from scratch whipped cream.  Look for my cookbook coming soon ... Cooking Revival.  Recipe will be in there.

A Mistake Worth Repeating

"Scrumtious tender veal burger topped with four-pepper goat cheese spritzed with the citrus note of a wedge of lemon and accompanied by perfectly cooked asparagus and a fully loaded baked potato."


This is what my daughter described for my dinner as I was sharing with her how I thought I had picked up ground lamb at the market only to find that I had looked at the lamb but picked up ground veal instead.  However, what do you do with lemons ... well you make lemonade.  So, for the first time I made veal burgers.  I added a little lemon juice, nutmeg, salt and pepper and softened butter to the ground veal.  Made patties and slowly sauteed in a skillet.  Topped it off with a little goat cheese and a squeeze of lemon.  It was definitely a mistake I would make again!

Mouthwatering Meal of the day!!

Quick and nutritious meal

I needed to make something quick and easy for dinner and this is what I came up with... roasted veggies tossed in penne pasta.  I cut 1/2" slices each of eggplant (peeled), zucchini, onions, and sliced peppers.  Oven was at 400 degrees.  I also roasted one whole garlic bulb (place a whole bulb in foil cutting the top off slightly (just exposing the raw garlic) and dose with olive oil).  Use a heavy duty shallow pan and place each slice of veggie (each slide dosed with olive oil) onto the pan. Lay the foiled garlic in the pan also.  Season with salt and pepper (to taste) and roast until tender, turning once carefully.  Don't worry if some get a little brown.  While the veggies are roasting, cook your penne, drain and set aside.  Now you have your veggies done cut into bite size pieces.  The magic begins, pour a tablespoon of olive oil in the same pot you  cooked the pasta in (save washing another pan), squeeze the cloves of garlic out into the pan and if you like, add one small tin of anchovies with the oil from the tin.  Add the chopped veggies and pasta and toss.  Wallah, dinner!!

Vinaigrettes

You can make your own vinaigrettes instead of buying bottled ones.  They are easy and very flavorful.  Here's one: 
Lemon and shallot vinaigrette

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tsp. honey
1 shallot, finely chopped
salt
pepper

In a jar with a tight fitting lid, mix all ingredients together by shaking.  There you are, a very tasty vinaigrette!