Monday, November 25, 2013

Cheese Souffle

I guess I had something to prove, because I set out to make meatless Monday's dinner another soufflé. Making this so close to the quasi failure of my last one can only be attributed to my wanting redemption.  The original recipe called for cheddar, but I had swiss on hand and it was great.  I'm sure any cheese would be good so long as you like it.   I still don't know why (well except the last tasty mess, I guess I kind of know) soufflés are considered so difficult to make.  They are not that hard, they are economical and they are good!  I also don't consider this a repeat even though  I have made a cheese soufflé before.  (4 I think) Each one was different, different cheeses and one even had a slightly different technique. 

Cheese Souffle

Butter room temperature, for greasing the souffe pan
2 Tbl grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 Tbl flour
1 Tsp dry mustard
1/2 Tsp garlic powder
1/8 Tsp kosher salt
1 1/3 Cup milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces swiss cheese
5 egg whites plus 1 tablespoon water (5
-1/2 ounces by weight plus 1/2 ounce
1/2 Tsp cream of tartar

Use room temperature butter to grease an 8-inch pan (circular) . Add the
grated Parmesan and roll around the mold to cover the sides. Cover with
plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and
kosher salt. Whisk this mixture into the melted butter. Cook for 2
Whisk in the hot milk and turn the heat to high. Once the mixture
reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper
the yolks into the milk mixture, constantly whisking. Remove from the
heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of
tartar until glossy and firm. Add 1/4 of the mixture to the base.
Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the
top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Champagne Vinaigrette

1 shallot peeled and quartered
1/4 Cup champagne vinegar or white-wine vinegar
1/4 Cup extra-virgin olive oil
1 Tbl Dijon mustard
3/4 Tsp salt
Freshly ground pepper to taste

Combine shallot, vinegar, oil, mustard, salt and pepper in a blender.
Puree until smooth.

Sunday, November 24, 2013

Pantry Papusas

I wanted to clean up a bit and I had been wanting papusas, and since papusas are one of those dishes that are perfect for leftovers, it was perfect timing.  Yes you need a "specality" ingredient.  I put that in quotes because it is available at my local supermarket, but I still consider it a specality ingredient since it is not a staple in most homes.  It keeps and isn't expensive so you shouldn't worry about adding it to your pantry.  (besides it makes more than just papusas;)  I based the papusa off a food and wine recipe, but everything else was just lying around the kitchen waiting to go bad ;). 

Pantry Papusas

2 Cup masa harina (see Note)
1 3/4 Cup very warm tap water
Kosher salt
vegetable oil for frying
1 c finely shredded jack and a bit of cheddar.
5 cloves of roasted garlic minced

 In a medium bowl, using your hands, mix the masa harina with the
water and 1/2 teaspoon salt until a soft dough forms. Cover the bowl
with plastic wrap and let the dough stand for 30 minutes. 
Mix the cheeses and garlic in a bowl.  (you can vary this filling for all sorts of leftovers)
 Divide the dough into 8 pieces and roll each piece into a ball.
Working with 1 ball at a time and keeping the rest covered, press the
dough in the palm of your hand to form a cup with walls about 3/8 inch
thick. Spoon 2 tablespoons of the filling into the cup and pinch
to seal. Pat the filled dough into a flat 4-inch patty; pinch to seal
any cracks. Set the pupusa on a baking sheet and cover with plastic wrap.
 Repeat with the remaining balls of dough and filling.
In a large, nonstick skillet, heat 1/2 cup of the oil until
shimmering. Add 4 pupusas and cook over high heat, turning once or twice,
 until golden and crisp outside and heated through, about 5 minutes.
Repeat with the remaining pupusas, adding more oil to the skillet as

They suggest serveing the pupusas with sour cream, pickled jalapeos, chopped
onion, guacamole and hot sauce, and I do, but I also really like a refried bean "sauce" too I just kind of whipped one up with what I had on hand and the recipe follows.  (I really liked it)

Make Ahead The uncooked pupusas can be stacked between sheets of wax
paper, wrapped in plastic and refrigerated overnight. Notes Masa harina
can be found in supermarkets. A popular brand is Maseca.

The bean "sauce"

One 15 ounce canned ounce can of red beans
half of the medium onion small onion
one small jalapeno seeded
1-2 tablespoons of heavy cream
A squirt of ketchup
 cumin and some garlic powder salt-and-pepper  (to taste)

sauté the onion add the jalapeno add some cumin and some garlic powder salt-and-pepper
Add the beans and about a 1/4 cup of stock or water and cook for about 5 minutes
Mash up  the beans with a  potato masher.
When the little bit of stock when the liquid has cooked out and the beans are well mashed add the cream and ketchup and mix well

plan and out of the pan

Friday, November 22, 2013

Quick Beef Enchiladas With Salsa Verde

My husband loved it! (he said was a five, he ate 3rds and he wasn't even that hungry.  It was super easy too.  I have a texture problem with ground beef in crumbles, but this didn't bother me.  I didn't love it quite as much as my husband did, but still really enjoyed it.  The best thing about this recipe is how fast it came together.  Even grating the cheese myself and taking time to seed the jalapenos, the meal was on the table in just about 30 minutes.  This is one of several green enchilada type sauce/salsa I have made and I see no reason to buy a can, ever. especially now that I have made this one.  Boiling the salsa rather than roasting it, still makes a pretty fine salsa.  (roasting still does ultimately taste better)  If I were to pick any nits, it would be I would have liked more cheese, but was still great without it and lets face it, healthier with the amount here;).

Quick Beef Enchiladas With Salsa Verde

1 Lb tomatillos (about 15 medium) husked and rinsed
3 jalapeños stemmed and halved lengthwise ** (I seeded mine and it was very mild.  Next time half seeded)**
1 large yellow onion half cut into 4 wedges, half chopped
2/3 Cup roughly chopped fresh cilantro
1 -1/2 Tbs. canola oil
 1 Lb lean ground beef
2 Tsp ground cumin
Freshly ground black pepper
8 6-inch corn tortillas
1 -1/2 cups shredded Monterey Jack cheese

Bring a medium pot of salted water to a boil. Add the tomatillos,
jalapeos, and onion wedges; cover and simmer until tender, about 10
minutes. Drain well and transfer to a blender along with 1/3 cup of the
cilantro. Pure until just slightly chunky and season to taste with salt.

Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high
heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and 1/4 tsp.
pepper and cook, stirring occasionally to break up the meat, until
cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into
the beef.

Position a rack about 6 inches from the broiler and heat the broiler to
high. Grease a 9x13-inch metal or ceramic baking dish with the remaining
1/2 Tbs. oil.~
Wrap the tortillas in a few slightly damp paper towels and microwave on
high until warm, 30 to 45 seconds. Working with one tortilla at a time,
spoon some of the beef mixture down the center of the tortilla and
sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the
prepared baking dish, seam side down. Repeat with the remaining
tortillas and beef mixture. Pour the remaining salsa verde over the
enchiladas and sprinkle with the remaining cheese. Broil until golden
brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro
and serve.

In the pan

Thursday, November 21, 2013

Chicken Saltimbocca With Lemon Sauce (TBT)

My husband picked tonight's throwback meal.  It was never a super favorite of mine, but I do like it.  Ok, it's my issue with chicken, I admit it.  Everyone loved it, I am the only particular one that had an issue.  It isn't hard to make and the lemon sauce is really great.   Get a baguette and a salad and you are done.

Chicken Saltimbocca With Lemon Sauce

4 boneless skinless chicken breast halves
8 large fresh sage leaves
8 Slice prosciutto (about 3 ounces thinly sliced)
1/2 Cup all-purpose flour plus
2 Tsp all-purpose flour
1 Tbl butter
1 1/2 Tbl olive oil
2 Tbl dry white wine
1/2 Cup low sodium chicken broth
2 Tbl fresh lemon juice

Place chicken between 2 sheets of plastic wrap on work surface.
Using mallet, pound chicken to 1/3-inch thickness.
Sprinkle chicken with salt and pepper.
Place 2 sage leaves atop each chicken breast half.
Top each chicken breast with 2 prosciutto slices, pressing to adhere.
Spread 1/2 cup flour on plate.
Turn chicken in flour to lightly coat both sides
Melt butter with oil in large nonstick skillet over medium-high heat.
Add chicken, prosciutto side down; cook 4 minutes.
Turn chicken over and cook just until cooked through, about 3 minutes.
Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl.
Add broth and lemon juice to same skillet; bring to boil.
Add wine mixture; whisk until sauce thickens slightly, about 30
Season to taste with salt and pepper.
Spoon sauce over chicken.

Wednesday, November 20, 2013

Penne With Acorn Squash And Pancetta

I did change the recipe a bit in that I used a scant teaspoon of rosemary.  (I had been to the garden once and I wasn't going back:)  It was good.  My husband wanted more rosemary, but I was happy with the lesser amount.  It does take sometime to get this done, but a good bit of it is inactive time, so it isn't a really busy recipe.  The overall dish was really great.  I loved the pancetta/squash combo.  It is similar to a butternut squash recipe I have for pasta, but it is with sage.  I would be hard pressed to pick one over the other.  I am totally behind on posts; I only have recipes and dates in posts, so these next few ones are going to be short.  :)

Penne With Acorn Squash And Pancetta

1 acorn squash
1 small head of garlic
1/2 Lb penne
2 Tsp olive oil plus more for coating squash and garlic
1/2 Lb pancetta sliced 1/4-inch thick and diced
1/4 Cup chicken or vegetable stock
1 Tsp chopped fresh rosemary
1/4 Cup grated Parmesan

Preheat the oven to 400 F.
Slice the squash in half and remove the seeds with a spoon. Cut each
half crosswise into wedges, about 1/2-inch thick. Toss the wedges with a
splash of olive oil until coated, and spread on a baking sheet. Season
with salt and pepper.
slice the top off of the garlic head so that the tops of the cloves are
exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper,
and wrap in aluminum foil. Place on the edge of the baking sheet with
the squash.
Bake the squash and garlic for about 30 minutes, turning the squash once,
until both are soft and slightly caramelized. (Depending on how big the
head of garlic is, it may take longer. Leave it in the oven while you
peel and chop the squash.)

Allow the squash to cool slightly. In the meantime, bring a pot of water
to boil (for the pasta). Then, peel each wedge of squash and cut into
large chunks.
Heat the 2 teaspoons of olive oil over medium heat in a medium stock pot
or large, wide sauce pan (you'll add the pasta to this pan at the end).
Saut the pancetta until most of the fat is rendered and the meat is
crispy, about 15 minutes. About halfway through, cook the pasta, making
sure to salt the water.
When the pancetta is finished cooking, remove with a slotted spoon and
set aside. Deglaze the pan with the broth, scraping up any brown bits on
the bottom. Stir in the rosemary and about four cloves of the roasted
garlic, mashing them up in the liquid with the back of a spoon or
Add the chunks of squash and pancetta to the pan. Drain the pasta,
reserving about 1/2 cup of the cooking water, and add the pasta to the
squash/pancetta mixture. Toss everything to coat, then stir in the
Parmesan. Add a bit of the pasta water if the mixture seems too dry.

Monday, November 18, 2013

Double Baked Stilton And Corn Souffle

Well I have good news and bad news. Let's start with the bad. I have had my first soufflé disaster. (This is the 4th one I have made). The picture I'm displaying is pre removal from the pan. We turned it out and it was not nearly done. So it went back in the pan and cooked for about 20 more minutes at 350. In the end it was the consistency of fluffy scrambled eggs. The good news?  It was still fantastic. My husband still rated it a five with the consistency issues. I also didn't spring for the fancier versions if the cheese. Plain ole Publix blue cheese and deli cheddar, so it wasn't that pricey, and not hard to procure any ingredients. It was fine with thses "lesser" ingredients.  Perhaps next time  try it, I will not try to follow the adding the "dollop" of cream.  I fear that may have fooled with the consistency and perhaps it was done just wet??  It will be made again, and we will love it, even if I mess it up again:).

Double Baked Stilton And Corn Souffle

1 1/2 Cup whole milk
6 Tbl unsalted butter
1/4 Cup all-purpose flour
5 ounces grated Red Leicester or farmhouse cheddar
2 ounces crumbled Stilton Gorgonzola, or Maytag blue cheese
4 large egg yolks
1 Cup fresh or thawed frozen corn kernels
1 Tsp spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
6 large egg whites at room temperature
1 Cup heavy cream for reheating
1.Preheat the oven to 400 degrees F. Butter and flour 1 large souffle
dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
2.Heat the milk in a saucepan over low heat. Melt the butter in a medium
saucepan over medium heat, then add the flour, whisking until smooth and
creamy. Cook about 3 minutes, until the mixture turns straw colored.
Whisking, pour in the hot milk, and whisk constantly over medium heat
until the mixture thickens, about 1 to 2 minutes.
3.Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and
mustard. Season with salt and pepper, to taste. Set aside to cool 5
inutes. Whip the egg whites until soft peaks form, and then fold into
the souffle mixture in thirds with a rubber spatula.
4.Pour the mixture into the souffle dish or dishes, and then place them
in a roasting pan. Pour hot water into the pan until it comes halfway up
the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35
to 45 minutes for large ones, until risen and slightly firmed. Serve
immediately or let the souffles cool in the dish, then turn out, cover,
and refrigerate. (The dish can be made up to this point up to 24 hours
in advance.)
5.If made ahead of time: to serve, arrange the turned out souffles in a
baking dish, poke a hole in the top and pour a little heavy cream inside,
  then drizzle a little heavy cream over the top of each souffle, and
bake at 400 degrees until hot and bubbly, about 10 minutes.~
If you want to make your souffles
even more luxurious, follow the reheating instructions by pouring a
dollop of heavy cream inside each one for the last 10 minutes of cooking.

No out of the pan and on the plate picture for the internet;)

Sunday, November 17, 2013

Chuy's Chicka Chicka Boom Boom Recipe

I have been seeing that Chuys fan's are truly fanatics.  I first noticed it on pinterest, and after that, it seemed to be every where.  (it is a valid psychological phenomenon)  A few weekends back, when were in Orlando for the Party for the Senses, I took the kids to dinner at Chuys, just to see what the fuss was all about.  I did really enjoy my meal, which was this recipe.  The star of the meal was the creamy jalapeno sauce, we had with the chips, I will be trying that one soon.  I didn't start with it because looking for that recipe, I found many versions, and this recipe is supposed to be from the restaurant itself.  If you click on the title and go to the original post, there is a video too.  I did like this.  It wasn't just like the restaurant because it was nowhere as hot, but I seeded my peppers and bought mild roasted green chiles.  I figured erring on the side of caution was better.  I was a little aghast to see so much processed cheese in it, but usually American cheese can't be substituted in sauces without texture issues.  We all liked the sauce, a lot and are a little embarrassed about that;).  My husband, who loathes American cheese the way I loathe yellow mustard, was positively annoyed he liked it so much.  this makes a ton of sauce.  We used as much a possible, and we only used half.  It was very easy too.  The only issue you may have is if you don't have a kitchen scale.  Everything but the lime juice needs to be weighed. 

Chuy's Chicka Chicka Boom Boom Recipe

10 corn tortillas
1 1/4 Lb cooked roasted chicken
1/2 Cup vegetable broth
1/4 Cup water
1/4 Tbl each salt and pepper
3/4 Lb roasted green chilies
2 Oz tomatillos
1 1/2 Oz cilantro
1 Oz green onions
3/4 Oz minced serrano peppers
1/2 Oz lime juice
1 1/4 Lb American cheese
additional mixed shredded cheese for topping

In a saucepan, add vegetable broth, water and spices and place over a
medium to high flame. Using a food processor, puree roasted green
chilies, tomatillos, cilantro, green onions, serranos and lime juice.

Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower
flame and slowly add American cheese, whipping as needed to remove
clumps and make sure it doesnt stick to the bottom. When the cheese is
melted and mixed, remove from heat. Yields 1 Quart.

To make enchiladas, fill a corn tortilla with 2 ounces of cooked,
roasted chicken. Roll up and place in a baking pan. Top with mixed
cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is
melted. Top with Boom-Boom Sauce.

the enchiladas out of the oven

after saucing

Saturday, November 16, 2013

Grilled Shrimp With Miso Butter

I love miso, and this miso butter is really wonderful.  If I were using it for anything but seafood, I think I would leave out the lemon.  It was perfect with the shrimp, but it was very strongly lemony for other things.  I did make one mistake, I put the mustard seeds in with the "marinade" and it was still wonderful, but I'm sure they lost their crunch..  I didn't use all the butter, as the recipe seemed to suggest, but I made corn on the cob instead of rice, and maybe with a good bit of rice, all that butter would have been ok.  As it was, using about half on the shrimp and on the corn was plenty.  If you make the butter ahead of time, this recipe is minutes from start to finish.

Grilled Shrimp With Miso Butter

1 Stick unsalted butter softened
2 Tbl white miso
1/2 Tsp finely grated lemon zest
1 Tbl fresh lemon juice
1 Tbl thinly sliced scallion plus more for garnish
1 Lb shelled and deveined large shrimp
2 Tbl canola oil
1 large garlic clove minced
1 Tsp Korean chile powder (gochugaru) or other chile powder
1 Tsp kosher salt
1 1/2 Tsp pickled mustard seeds in brine from a jar of pickles

1. In a food processor, combine the butter with the miso, lemon zest and
lemon juice and puree until smooth. Add the 1 tablespoon of scallion and
pulse just until incorporated. Scrape the miso butter into a large bowl
and set aside. 
2. In another large bowl, toss the shrimp with the oil, garlic, chile
powder and salt and let stand for 10 minutes. 
3. Light a grill or preheat a grill pan. Grill the shrimp over high heat,
 turning once, until just cooked through, about 4 minutes. Immediately
add the shrimp to the miso butter and toss until well coated. Garnish
the shrimp with scallions and the pickled mustard seeds and brine and

Make Ahead
The miso butter can be refrigerated in an airtight container for up to 3
days or frozen for up to 1 month.

Thursday, November 14, 2013

Steak Salad TBT

This is one of our favorite recipes. We used to have it every soccer practice night. While I did "create" it, it is based loosely on a steak salad at a local restaurant. Since the T-bones were in sale I got that instead if the usual New York Strip.  I need to apologize for the lighting on the picture, I was at a wine tasting and not there to add my meager photography skills. However, my husband was perfect were it counts, the cooking part.  I am putting the recipe I have in my computer here.  You can see the original post on how to make the steak, balsamic reduction etc.. or you can use your own recipes and just try the combo.  We love this salad!

If you want a more detailed recipe, you can see the original post.  (I'm feeling lazy sorry)

Steak Salad

Arugula (and Other Greens If You Wish)
Bleu Cheese
Balsamic Reduction
Extra Virgin Olive Oil
Steak Cooked Medium Rare
mix the arugula, tomatoes and scallions.  sprinkle with salt and pepper
and toss in the oil.  put the salad on the plates and top with blue
cheese.  slice the steak thinly and put on top of the salad.  Drizzle
with the balsamic reduction in a pretty pattern.

Wednesday, November 13, 2013

Dallas Burger

I do like Bobby Flay recipes and this looked really good despite my less than enthusiastic feelings towards BBQ. We all enjoyed it too, but we realized we have had so many wonderful burgers, it's hard to be wowed any more. Still really tasty and the best part is the BBQ sauce. I love it!  Go figure:).  The recipe for this was mostly the sauce and then how to make your burger and toppings as "suggestions".  I followed all the steps.  The most difficult part of the whole process was the grinding of the chiles to make the powder, but it wasn't that bad.  The sauce was totally worth it.  I'm salivating just thinking about it.  (and have I mentioned I don't care for BBQ:) 

Dallas Burger

Bobby's BBQ Sauce:
2 Tbl canola oil
1 Spanish onion chopped
3 Clove garlic chopped
1 Cup ketchup
2 Tbl ancho chile powder
1 Tbl paprika
1 heaping tablespoon dijon mustard
1 Tbl red wine vinegar
1 Tbl Worcestershire sauce
1 chipotle chile in adobo chopped
2 Tbl dark brown sugar
1 Tbl honey
1 Tbl molasses
Kosher salt and freshly ground pepper

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the
onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1
minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer
for 5 minutes. Add the remaining ingredients (except salt and pepper);
simmer for 10 minutes, or until thickened, stirring occasionally.

Transfer the mixture to a food processor; puree until smooth. Season
with salt and pepper. Pour into a bowl; cool to room temperature. Brush
some sauce onto the patties as they cook; spoon more on top when you
assemble the burger.

Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty,
 no more than 3/4 inch thick (don't overwork the meat). Make a
depression in the center with your thumb so the burger won't bulge; the
indent will rise as the patty cooks. Preheat a grill or cast-iron grill
pan to high. Brush the burger with canola oil and season with salt and
pepper. Grill until golden brown and slightly charred, turning once (7
minutes for medium-rare). Avoid pressing with a spatula! Add cheese for
the last minute of cooking.

Spice Rub
Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho
chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano,
 ground coriander, dry mustard, ground cumin and kosher salt, 1/2
teaspoon pepper and 1/2 teaspoon ground chile de arbol. (He also sells
rubs at

For the chef's easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white
onion, 2 tablespoons sugar, 2 teaspoons celery seeds, 3 tablespoons
apple cider vinegar, and salt and pepper. Mix with 1 small shredded head
cabbage and 1 shredded carrot. Let sit for 15 minutes. ~

Serve with pickles too!

Makes: 1 cup

Tuesday, November 12, 2013

Pork Fried Rice

I have one pork chop leftover and some veggies I could use up, so I decided to make fried rice. I
didn't measure but I took pictures so you and I would know the general amounts. I did do something a little different, I added a good dose of turmeric. Now not exactly traditional, and it turned it a funky shade of yellow, but I had just read an article on all the things turmeric was good for and I figured it wouldn't alter the flavor too much. The husband loved it!  He ate thirds;). And it was a simple fast dinner. In addition to the ingredients pictured here, the turmeric, I used some vegetable oil, 2 eggs, soy sauce and a splash of sriracha.  I started stir frying the onions, carrots and celery, added the green peppers after a few minutes, add the kale and cook until wilted, then the garlic and cook a about a minute.  Throw in the rice and the soy.  (you can add a splash of stock if the rice seems really dry) and cook until the  rice has softened.  Add the corn, and cook a minute.  Make a space in the middle of the rice, add a bit more oil, crack the eggs in to the opening, and scramble with a spatula.  When almost completely cooked, add the turmeric and sriracha.  Stir to combine and it's done:)

So start with a couple cups of leftover (I had brown) rice.

Take one thin cooked pork chop (dice it up) a half of a good sized onion, diced, dice a half of green pepper left in the fridge from juicing and mince a couple cloves of garlic.

Dice up a couple of carrots and celery stalks.

Take corn off the one lonely cob in the fridge and thinly slice some kale that was about to go bad.

Monday, November 11, 2013

New York-Style White Pizza

I have improvised a white pizza before, but I thought I would follow an actual recipe this time for Meatless Monday.  It was pretty good!.  I think I would have liked some greens in there somewhere.  Adding cooked spinach to the white sauce, or finely shredding some for on top to just wilt with the heat of the pizza would make it more to my liking, but the boys liked it as is, and so to did the baby girl.  I didn't bother with making the dough, and I didn't go to the local NY style pizza place to get their dough, I went to the Publix bakery because it is the easiest for me.  If you are feeling like making the effort, please do make your dough from scratch!

New York-Style White Pizza
1 New York-Style Pizza Dough ball 12 ounces (recipe follows, or buy one)
Unbleached high-gluten or bread flour cornmeal, or semolina flour for dusting
1 1/2 Cup ricotta cheese
1/4 Tsp salt
1/4 Tsp dried or chopped fresh thyme
1/8 Tsp coarsely ground black pepper
1/2 Cup White Sauce (recipe follows)
1 Tbl chopped fresh flat-leaf parsley

For the white sauce
2 Tbl  olive oil
1 small yellow onion diced
2 Clove garlic minced
1/4 Cup eavy cream
1/2 Tsp minced fresh thyme or marjoram
Salt and freshly ground black pepper

1.  Place a baking stone on the middle shelf of the oven and preheat on
the highest setting for at least 1 hour. Shape the dough ball using the
toss- and-spin method, stretching it to a diameter of about 12 inches.
The dough should be about 1/4 inch thick and slightly thicker toward the
2.  In a bowl, stir together the ricotta, salt, thyme, and pepper.
Remove stone from oven and put dough on the hot surface.
Spread the White Sauce over the surface of the dough, leaving a 1/4-inch
border uncovered. Spread the ricotta mixture evenly over the White Sauce.

3.  Carefully return the baking stone to the oven . It
should take about7- 12 minutes to make. When it is done, the crust should
be crisp and slightly charred on the edge and the cheese should be
bubbling and just beginning to caramelize. The underside of the crust
should be brown and crisp, not white and soft.
4.  Remove the finished pizza from the oven and garnish it immediately
with the parsley. Let the pizza cool for about 3 minutes before slicing
and serving. If you want a snappier crust, let the pizza cool completely,
 then return the individual slices to the hot oven for re-crisping.

To make the white sauce (makes about 1/2 cup)

5.    In a heavy saucepan, heat the olive oil over medium heat. Add the
onion and saute for 5 or 6 minutes, or until translucent. Add the garlic
and stir for 1 minute longer. Add the cream, lower the heat to medium-
low, and cook for about 3 minutes, or until the cream thickens and
reduces slightly. Remove from the heat, stir in the thyme, and season to
taste with salt and pepper. Let cool completely before using.

 To make the New York-Style Pizza Dough (if you are)

5 Cup (22 1/2 ounces) unbleached high-gluten -or bread flour
1 1/2 Tbl sugar or honey
2 Tsp table salt or 3 1/2 teaspoons kosher -salt
1 1/2 Tsp instant yeast
3 Tbl olive oil or vegetable oil or solid -vegetable shortening
1 3/4 Cup room-temperature water (70°F)

6.  With a large metal spoon, stir together all the ingredients into a 4-
 quart bowl or the bowl of an electric stand mixer until combined. If
mixing with an electric mixer, fit it with the dough hook and mix on a
low speed for 4 minutes, or until all the flour gathers to form a coarse
ball. Let the dough rest for 5 minutes, then mix again on medium-low
speed for an additional 2 minutes, or until the dough clears the sides
of the bowl and sticks just a little to the bottom. If the dough is too
soft and sticky to hold its shape, mix in more flour by the
tablespoonful. If mixing by hand, repeatedly dip one of your hands or
the spoon into room-temperature water and use it much like a dough hook,
working the dough vigorously into a coarse ball as you rotate the bowl
with your other hand. As all the flour is incorporated into the ball,
about 4 minutes, the dough will begin to strengthen; when this occurs,
let the dough rest for 5 minutes and then resume mixing for an
additional 2 to 3 minutes, or until the dough is slightly sticky, soft,
and supple. If the dough is too soft and sticky to
hold its shape, mix in more flour by the tablespoonful; if it is too
stiff or dry, mix in more water by the tablespoonful.

7.  Immediately divide the dough into 3 equal pieces. Round each piece
into a ball and brush or rub each ball with olive or vegetable oil.
Place each ball inside its own zippered freezer bag. Let the balls sit
at room temperature for 15 minutes, then put them in the refrigerator
overnight or freeze any pieces you will not be using the next day.

8.  The next day, remove the balls from the refrigerator 2 hours before
you plan to roll them out to take off the chill and relax the gluten.

Friday, November 8, 2013

Pork Tonkatsu

My husband's and my mother were in town for my daughter's birthday party.   I still made them guinea pigs with an untested recipe.  Thankfully it turned out alright;).  I used the applesauce, as I knew the kids would eat it and apple butter might got to waste.  It was a bit unusual and you really needed to go light on the sauce, as it was very intense, but still a great dish.  My husband particularly liked it.  We had it with steamed bok choy, rice, the rest of the kimchi (just to clean up) and a salad with miso dressing.  It came together pretty quick too.  The most labor intensive part was the breading and frying.  (which made this dinner easy for me as I let the fry daddy do it;)

Pork Tonkatsu

1/4 Cup ketchup
1/4 Cup apple butter or applesauce
1 Tbl Worcestershire sauce
1 Tbl low-sodium soy sauce
1 Tsp Dijon mustard
1 Tsp unseasoned rice vinegar
1/4 Cup all-purpose flour
2 egg whites beaten
1 Cup panko (Japanese bread crumbs)
Two 8-ounce pork tenderloins cut into 2-inch pieces and pounded 1/2 inch thick (I used a little over 1 lb of thin pork chops and other than needing more egg whites, it was fine)
1/4 Cup canola oil
Steamed rice and steamed spinach for serving

1. In a saucepan, bring the ketchup, apple butter, Worcestershire, soy,
mustard and vinegar to a simmer; transfer to 4 bowls. Cool. 
2. Put the flour, egg whites and panko in 3 separate shallow bowls.
Season the pork cutlets with salt, then dredge in the flour, tapping off
the excess. Dip the cutlets in the egg white, followed by the panko,
pressing the crumbs to help them adhere. 
3. In a large skillet, heat 2 tablespoons of the oil. Add the cutlets
and cook over moderate heat until golden brown, about 5 minutes. Brush
the remaining 2 tablespoons of oil on the cutlets. Flip and cook until
golden and cooked through, about 5 minutes longer. Transfer the tonkatsu
to a work surface and cut into strips. Transfer to plates and serve with
rice, spinach and the dipping sauce. 

Make Ahead The sauce can be refrigerated for up to 1 month.


Thursday, November 7, 2013

Inside Out Grilled Ham & Cheese

This throwback meal is arguably one of my husbands favorites.  Whenever he thinks of it, gets this kind of dreamy look in his eyes and says something along the lines of "oooh that is a good one!"  We all like it, but it holds a special place in his heart.  It is also one of the easiest meals ever.  It takes less than 10 minutes start to finish.  (If you can cook all sandwiches at once otherwise you will need about 5 minutes more)  I cooked two sandwiches at a time and I spent about 15 minutes.  The pickles are not optional for us but I left that in the instructions in case it was a deal breaker for some of you.  You need to try this sandwich!  Serve it with a salad and you have a great meal!  Cut it in to small wedges and you have an excellent appetizer.  It is fast enough for any meal, with any time constraints, but delicious enough to be a wonderful dinner.

Inside-Out Grilled Ham-And-Cheese Sandwiches

4 Tbl unsalted butter softened
8 Slices bread
1/2 Cup freshly grated Parmigiano-Reggiano cheese
1/2 Lb sliced Swiss cheese
8 ounces thinly sliced ham (I like honey ham)
Dill pickle slices (optional)
2 Tbl Dijon mustard
1/4 Cup apricot preserves

1. Butter each slice of bread and sprinkle with Parmigiano, pressing to
help it adhere. Invert the slices onto a work surface, cheese side down.
Top 4 of the slices with the Swiss cheese, ham and pickles. Mix the
mustard and preserves and spread on the remaining 4 slices of bread.
Close the sandwiches and griddle over moderate heat, turning, until
golden, crisp on the outside and melted inside, about 3 minutes. Cut in
half and serve right away.

I liked this picture better, but the hubby liked the other one better.
Since it is really "his" meal, I let him choose the top

Wednesday, November 6, 2013

Kimchi Mac N’ Cheese

After enjoying the kimchi quesadillas, I thought kimchi Mac & cheese would be fantastic. I did really like it too, but I made a few adjustments that I think really improved the recipe over the one printed below. First of all, I needed a bit more milk to turn the roux in to a sauce creamy enough for the pasta. I also added a bit more cheese but only because I had grated a little over the cup called for. But by far the most important change I made was I minced up some kimchi (raw) and garnished the pasta with about 1/2-1 tbsp. if not for that, I think the kimchi flavor would have been mostly lost. The raw garnish took it from a meh, to good!  I do think there are still some tweaks I would make next time I make this. It is bland without the garnish, good with, and could be great.  I am not sure just what other tweaks I would make, but I still think of this as fixable since I needed to make some adjustments in the original recipe.

Kimchi Mac N’ Cheese

1 1/4 Cup kimchi chopped into 1-in pieces
2 1/2 Cup medium shell pasta
2 Tbl butter
2 Tbl flour
3/4 Cup milk
1 Cup sharp cheddar cheese
salt and pepper to taste
smoked paprika
olive oil (optional)

Boil a pot filled with salted water on high heat.
When the water is boiling, add the pasta and stir every few minutes to  make sure the shells dont stick to each other. Check for doneness a minute or two before the packaged  directions.
When the shells are at your preferred doneness, empty the water over a colander in the sink. DO NOT rinse with cold water, just place it in a  bowl. You can toss with a little bit of olive oil to make sure the  shells dont stick. Set aside.
 Use a frying pan or wide saucepan to warm the butter over medium-high  heat.  When the butter has almost melted, throw in the chopped kimchi and mix  thoroughly with the butter. Spread evenly over the pan and wait for the white cabbage parts to become translucent, 5 minutes.  Turn the heat down to medium-low and add the flour. Mix gently into the kimchiit will get clumped, but its okay!
Slowly pour the milk into the pan while stirring constantly. If you have difficulty doing both at the same time, its okay to pour in a  little bit of milk then stir and take turns between the two. The most
important part of making this sauce is that the heat is lower and that you mix the liquid completely into the flour. At first, the milk will form a thick pastebut will eventually become a nice, creamy sauce
 After the milk has been added and stirred into the flour and kimchi, add the cheese. Stir gently until the cheese has been fully incorporated into the sauce.  Taste the sauce and add salt and pepper as you prefer.  Turn off the heat and remove the pan from the stovetop.  Mix your pasta into the pan full of cheese sauce, then pour into a  serving dish or individual bowls and top with smoked paprika.
Kimchi mac n cheese is delicious reheated, and can keep in the fridge  for 3-4 days.

Tuesday, November 5, 2013

Chipotle Chilaquiles

I had a huge bag of tortilla chips leftover from our trip to Orlando this weekend.  They were stale, as freshly made tortilla chips from Mexican resturants tend to be after a day, but I can't stand to waste anything but especially food, so I planned on making chilaquiles with them.  I have made a couple of chilaquiles recipes before, but his one, from Rick Bayless on F & W, looked great and was pretty different from the other ones I had made.  I didn't have any leftover chicken, so I simmered 2 breasts for a couple of hours earlier in the day.  I had way more chicken than I needed.  Next time, one should be sufficient.  Like all leftover dishes, this was fast and easy.  Whenever I open a can of chipotles, I freeze the chiles I don't use in a freezer bag, and I had the tortilla chips, so other than the chicken, I had everything on hand.  I love that it was using up stuff I had because it cleans clutter and makes it very economical.   I had just enough leftover to make a breakfast portion for my son which I will top with a fried egg. :)

Chipotle Chilaquiles

1 (28-ounce) can whole tomatoes drained and 1/2 cup liquid reserved
2 chipotles in adobo
1 1/2 Tbl vegetable oil
1 large white onion thinly sliced
3 garlic cloves very finely chopped
1 1/2 Cup chicken stock or low-sodium broth
8 ounces tortilla chips
1 1/2 Cup shredded chicken
1/4 Cup freshly grated Parmesan cheese or queso añejo
1/3 Cup sour cream
1/4 Cup finely chopped cilantro leaves

1. In a blender, combine the tomatoes with their reserved 1/2 cup of
liquid and the chipotles; blend until almost smooth. 
2. In a very large, deep skillet, heat the oil. Add two-thirds of the
onion and cook over moderately high heat until browned around the edges,
about 6 minutes. Add the garlic and cook for 1 minute. Pour in the
tomato puree and simmer, stirring, until slightly thickened, about 5
minutes. Stir in the stock and boil the sauce over moderately high heat
until slightly thickened, about 2 minutes. Season with salt and remove
from the heat. 
3. Gently stir the tortilla chips into the sauce, making sure they are
well coated. Top with the remaining onion, the shredded chicken and the
Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle
with the cilantro and serve immediately. 
Make Ahead The recipe can be prepared through Step 2 and refrigerated
overnight. Reheat the chipotle-tomato sauce before proceeding.

Monday, November 4, 2013


I had been wanting to try this dish for a while now.  I have seen it show up several times on various food articles I had been reading.  I think this particular recipe was off of pinterest.  It was quick and easy, and my only complaint, which we all shared, was there was too much sauce to egg.  I would add at least 2 more eggs to the amount of sauce.  We all had too much sauce to egg ratio and we didn't even use all the sauce.  I cooked the eggs at a little lower temperature and covered them to prevent spattering.  I also splurged and bought the Muir Glen tomatoes that rated the best taste from the Splendid Table and are BPA free!  They were worth it.  (for BPA free alone) I also thought they weren't too fiery so I added some hot sauce.  They yogurt was great in it and really made the dish.  Harissa is a Tuninsan hot sauce.  It really is unique and I suggest you don't substitute another hot sauce.  I can be made or bought from speciality stores an off the Internet.


2 Tbl olive oil
1 Tsp harissa (add more if desired)
2 Tsp tomato paste
2 large red peppers diced
4 garlic cloves finely chopped
1 Tsp ground cumin
1 (28-ounce can) of diced or crushed tomatoes
6 eggs
1 /2cup labneh or Greek yogurt
1. In a large saucepan -- ideally a pan you can cover with a lid later --
 warm the olive oil over medium heat and then add the harissa, tomato
paste, red peppers, garlic, cumin, and roughly 1/2 teaspoon salt. Saute
for about 10 minutes, until the peppers soften. Add the tomatoes, bring
to a simmer and cook for another 10 minutes, or until the sauce has
thickened. ~
2. Make a half-dozen little indentations in the sauce and then crack an
egg into each. Simmer until the whites are gently set and the yolks are
still wobbly; this will take around 10 minutes, but watch closely--the
eggs go from undercooked to overcooked quickly. (If they're cooking very
slowly, cover the pan and then peek.) Serve the eggs in the sauce, with
the labneh or yogurt on the side. You'll want bread and a simple green
salad. ~

Saturday, November 2, 2013

Party for the Senses 2013

Last year's party was so amazing, we splurged again and went. As far as date nights go, it's an excellent one. The husband and I actually had some fun at Disney before the Party enjoying things we normally don't do with the kiddies.  I loved the dinner and had a great time.  I thought, on the whole, the food was better last year, but still totally worth it.  This year's headlining chef was Robert Irvine and he was super nice and really friendly.  (much more than last year's chef!)  Like last year, I didn't bother to really set up the pictures, but I wanted a record of them so forgive the blurry, poorly lighted pictures;  it is really just about being able to share our evening.

From Christine Weissman & Christopher Maggetti of the Disneyland Resort had this Grilled Buffalo Flank Steak with Mine Shaft Blue Cheese Polenta Cake, Wild Mushroom Saute, Citrus Teriyaki Sauce and Tangerine Micro Lace, but apparently we didn't get to them as I don't have a picture nor do I remember eating it.  I am rather upset to miss something, especially something I was really looking forward to! :(
From Alphonso Walker of the Crystal Palace, Magic Kingdom, we had this Braised Wagyu Beef Short Rip with Pumpkin Risotto and a Pinot Noir Reduction.

From Shane Cash of Rat's Restaurant in Hamilton NJ, we had this Warm Exotic Mushroom and Leek Tartlet.  (I think my favorite of the evening!)


From Charlie Restivo from Via Napoli Restaurant and Pizzeria, Italy EPCOT we had this Traditional Neapolitan Bread filled with Broccoli Rabe and Sweet Italian Sausage.  We weren't huge fans of the sausage.


From Jennifer Hill Booker of Your Resident Gourmet, Lilburn GA, we had this Hickory Smoked Chicken Croquette with Cranberry Orange Relish and Black Eyed Pea Salad.  My husband loved this one.  I liked the croquette a lot but didn't like the relish much.

From Samad Benzari of Restaurant Marrakesh, Morocco at EPCOT, we had this Tagine of Lamb with Prunes and Toasted Almonds.  I loved this and this is one of my favorite restaurants at EPCOT. 

From Paula Dasilva of 3030 Ocean, Miami Beach, FL, we had this Olive Oil Poached Mackerel with Heirloom Bean Salad.  This was another one we didn't care for, but I have to give credit to making the mackerel tasty and not too oily or fishy.

From Javier Pareja of Disney's Grand Floridian Resort & Spa Convention Center we had this Sea Salt and Herb Crusted Porchetta with a Port Demi served over Couscous, Black Lentils and Wild Grains with a Charred Tomato Sauce. I liked this one:)

From Vincent Panisset of the Coral Reef Restaurant in EPCOT, we had another stellar dish, this Sautéed Bronzini with Cherry Tomatoes, Artichoke Bottoms and Basil Foam

From Brett Laude of the Kona Café at Disney's Polynesian Resort we had this Seared Wagyu Beef, Braised Kimchi Cabbage, Tiger Fig and Caramelized Shallot Chutney.  This one was the one I thought I would like the best, but it was a bit bland.

From Rafael Vasquez of Mares Restaurant and Lounge, Puerto Plata Dominican Republic we had this Caribbean Lobster and Fennel with a Corn Dill Sauce.

From Tony Marotta of Disney's Port Orleans Resort we had this Venison Osso Buco with Butternut Squash Polenta with Wild Mushroom Pate and Truffle-Bacon Gremolata

From nicest chef ever, Robert Irvine of Robert Irvine's Nosh, Bluffton SC, we had this Seared Harissa Snapper with Smoked Tomato Ragu and Spiced Citrus Polenta

From Mace Maison of the Turf Club Bar & Grill at Disney's Saratoga Springs Resort and Spa we had these Barbeque Pork "Burnt Ends" with Sweet Slaw and Zellwood Creamed Corn Polenta.  (the polenta!  OMG!)

From Sergio Carrana of Kouzzina by Cat Cora at Disney's Boardwalk Inn we had this Goat Cheese Filled Gigante Bean Cake with Tzatziki and Peppadew Relish.  (another of our favorites!)

From Brian O'Hea and Shanna Horner O'Hea from the Academe- A Maine Brasserie & Tavern at the Kennebunk Inn of Nennebunk ME, we had this Re-imagined Ruben:  Lamb Pastrami with Caraway Rye Potato Pancake, Sauerkraut Relish and Tomato Aioli.  I don't dig rye much so the potato pancake wasn't a favorite of mine, but the lamb was great

From Piero Premoli of Pricci in Atlanta GA we had this Ahi Tuna Carpione.  My complaint, the tuna was sliced too thick.  (I know, I'm such a nit picker:)

From Georgia Ducksworth of Disney's Yacht and Beach Resort Catering we had this Free Range Mango-Habanero Chicken Wing with a Georgia Peach Iced Tea Shooter
Ok at this point, we were full, but we weren't going to miss at least tasting the desserts!
From Jean-Marc Viallet of the Disneyland Resort Bakery we had this Organic Chocolate Moussed Gateau with the Flavors of Fall.  (and yes the cake is sparkling)

From Jorge Sotelo of Disney's Grand Californian Hotel and Spa we had my husband's favorite dessert this Pumpkin Mousse.

From Ron Viloria of Aulani, a Disney Resort & Spa in Aulani HI we had my favorite dessert of the evening, this Macadamia Nut Caramel Tart

From Stuart Whitfield of Be Our Guest Restaurant in the Magic Kingdom, we had this Carnival Bar  Flourless Chocolate Cake with layer of Caramel and Peanuts topped with Peanut Butter Ganache

Ok we can't breathe at this point, but I take one of all the chocolates from Chocolate Accents of Longwood FL, to sneak out and get a second glass of my favorite wine of the evening, the Kim Crawford Spitfire Sauvignon Blanc.  (the higher end version of my favorite Sauvignon Blanc)

I took a picture of each flavor too.  We ate them the next day and loved them.  This one is Raspberry

Apple Pie


No label but it was creamy chocolately truffle like yum!


Pear and Caramel

Strawberry Cheesecake

Peanut Butter and Jelly

Caramel Apple

The beverage stations:
Buena Vista Winery (Sonoma CA)
  • Carneros Chardonnay
  • Sonoma Pinot Noir
  • The Count, Founders Red Wine
Cline Cellars (Sonoma CA)
  • Cline Cellars Cashmere
  • Cline Cellars Ancent Vines Zinfandel
  • Cline Cellars Ancent Vines Mourvedre
Parducci Wine Cellars (Mendocino County CA)
  • Parducci Small Lot Blend Chardonnay
  • Parducci Small Lot Blend Pinot Noir
  • Parducci True Grit Reserve Petit Syrah
Beam- The Great Whiskey Debate
  • Canadian Club
  • Kilbeggan
  • Knob Creek
  • Labhroaig
Skinnygirl Wine (CA)
St. Francis Winery (Sonoma CA)
  • St Francis Chardonnay
  • St Francis Merlot
  • St Francis Old Vines Zinfandel
Vinmotion (Columbia Valley WA)
  • Pacific Rim CV Riesling
  • Rainstorm Pinot Gris
  • Rainstorm Pinot Noir
Montes S.A (Colchagua Valley Chile)
  • Montes Limited Selection Sauvignon Blanc
  • Montes Limited Selection Carmenere
  • Montes Alpha Cabernet Sauvignon
Castello Banfi (Tuscany Italy)
  • Castello Banfi San Angelo Pinot Grigio
  • Castello Banfi Belnero Sangiovese
  • Vigne Regali Rosa Regale
Domaine Serene (Willamette OR)
  • "R" Rose by Domaine Serene
  • Domaine Serene Evenstad Reserve Pinot Noir
  • Domaine Serene Yamhille Cuvee Pinot Noir
Radeberger (Radeberg, Saxony Germany)
  • Radeberger Pilsner
  • Schofferhofer Grapefruit
Kenwood Vineyards (Sonoma County CA)
  • Kenwood Vineyards Moscato Zacchera
  • Kenwood Vineyards Jack London Vineyard Merlot
  • Kenwood Vineyards Russian River Pinot Noir
Sartori (Vineto Italy)
  • Sartori Family Pinot Grigio
  • Sartori Ferdi Bianco Veronese
  • Sartori Regolo Rosso Veronese
Samuel Adams
  • Boston Lager
  • Octoberfest
  • Double Bock
Cesari (Veneto Italy
  • Lugana Cento Filari
  • Valpolicella Ripasso Mara
  • Amarone Classico
Gruppo Mezzacorona
  • Stemmari Dalila
  • Stemmari Cantododo
  • Stemmari Moscato
Kim Crawford (Marlborough New Zealand)
  • Kim Crawford Sauvignon Blanc
  • Kim Crawford Spitfire Sauvignin Blanc
  • Kim Crawford Pinot Noir
Joffery's Coffee & Tea Company
  • espresso
  • cappuccino
  • latte
Bodega Norton S.A. (Argentina)
  • Bodega Norton Brut Rose Sparkling
  • Finca Perdriel Coleccion Cabernet Sauvignon
  • Finca Perdriel Vinyard Selection
Macrostie Winery (Sonoma Coast CA)
  • MacRostie Sonoma Coast Chardonnay
  • MacRostie Sonoma Coast Pinot Noir
  • MacRostie Wildcat Mountian Pinot Noir
  • Stella Artois
  • Hoegaarden
  • Leffe Blonde
  • Leffe Brune
Inniskillin (Niagra-on-the-lake, Canada)
  • Inniskillin Vidal Icewine
  • Inniskillin Riesling Icewine
  • Inniskillin Cabernet Franc Icewine
Cointreau (Angers, France)
  • Hot Toddy
Twinings Gourmet Tea Bar
Nicolas Feuillatte (France)
  • Champagne Nicolas Feuillatte Brut
  • Champagne Nicolas Feuillatte Brut Rose
  • Champagne Nicolas Feuillatte Blanc de Blanc

We Skipped the Wonderful Cheese and Butter Station hosted by Kerrygold.  (Now that I'm not stuffed I regret it!)