It's been another blogging hiatus-- my (huge) apologies.
My life has consisted of cooking for some wonderful clients all week, every week. I wouldn't trade it for the world. But, event photos have been more sparse and I have been neglecting my sweet blog followers!
So....here's an extended "lately" with one of my favorite new fall/winter side dishes to conclude! Enjoy, foodie loves.
Spiced Butternut Squash Hummus made with orange juice/zest,
chipotle, chickpeas, tahini and fresh sage
The perfect way to start my Saturday! Crisp bacon, eggs over easy, avocado and poblano-laced ratatouille
My newest addiction! Green Chicken Curry
Gluten-free Cherry Chai Granola for a local bake sale. Looking for the perfect holiday fragrance for your house? The smell of homemade granola baking is intoxicating!
The ultimate Chi-town dog after our visit in October.
Tomato, hot peppers, relish, mustard, celery salt and a poppyseed bun finished with a pickle spear.
Cooking classes at Market Street! Come join me for
Sinful Mexican Chocolate Cake with Avocado
Getting clients ready for Thanksgiving-- Pumpkin
Ricotta Wontons with a Sage Pesto in the works.
Our delish Thanksgiving spread full with squash casserole, gingered
sweet potatoes, cranberry grapefruit relish, honey-smoked turkey,
green bean casserole, celery root puree and a green salad.
The gorgeous winter produce and fresh flower-packed
cornucopia from our stylish hostess.
Watercolor hydrangeas with fresh cranberries acted as centerpieces. Genius!
My kitchen "helpers"
My Celery Root Puree ready to transport!
This is such a delicious alternative recipe to mashed potatoes. The texture is a gorgeous, creamy bright white and the flavor is to-die-for!
yields 4 side dish servings
1 large celery root, peeled and diced in ½ inch
chunks
1 stick unsalted butter, melted
8 ounces creme fraiche
heavy cream, as needed
1 teaspoon, fresh thyme leaves
kosher salt, to taste
Simmer celery root in water until fork tender, approximately 30-35 minutes. Drain well and add to food processor with butter, creme fraiche and thyme. Process until smooth then add salt to season. If mixture appears too thick, add a splash of cream. Serve hot.
If you are interested in making this recipe Paleo, forgo butter, creme fraiche and cream for full-fat coconut milk. Delish!
It's finally that time of the year! Making Cranberry Lemon Jam with Pomegranate and Spiced Blueberry Compote with Red Wine.
Cheers to the Christmas Season!
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