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
Decadent S'mores Cookie Bars for a special sweet-toothed someone. Adapted from recipe here.
My newest addiction! Green Chicken Curry
(add cashews!) from Thailicious.
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
my Homemade for the Holidays class in December.
Sinful Mexican Chocolate Cake with Avocado
Ice Cream at Lanny's Alta Cocina Mexicana.
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!