Linguine and Dirty Martinis

the perfect soufflé + valentine's day

2012-01-30T14:18:00.001-08:00

Valentine's Day is right around the corner so why not wow your special mate with an iconic and sophisticated dessert that oozes decadence and sex appeal: the soufflé.

For a recent dinner party, I tested this recipe (adapted from here), and demonstrated to the guests how to make this sometimes tricky dessert from start to finish.

Grand Marnier Soufflés

yields 12, 4 ounce portions

6 tablespoons unsalted butter

plus additional for buttering ramekins

1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla bean paste
1/4 teaspoon orange oil
2 tablespoons Grand Marnier
8 large egg whites

Preheat oven to 400°F. Generously butter 12, 4 ounce ramekins and coat with sugar, knocking out excess sugar.

If you have not already, seperate your egg yolks from your whites. Using three bowls, break the egg in one, seperate the yolk, then add the yolk to a larger bowl. Transfer white to a larger bowl. Contine one egg at a time-- this 3 bowl method will prevent tainting an entire bowl of egg whites if a yolk happens to break or an egg is bad.
Tip: eggs are easier to seperate when COLD but whip up better at ROOM TEMPERATURE.

In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes.

In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
Tip: to ensure your bowl is clean without residue, wipe your bowl with a paper towel dipped in vinegar before adding egg whites. Egg whites will whip up better.
Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven approximately 16 minutes, or until puffed and tops are golden.
Remove pan from oven and transfer ramekins to dessert plates. Serve immediately.

Not too sweet, airy and light. What decadence!

citrus parfaits & whimsical bouquets

2012-01-25T15:52:00.001-08:00

lately...

Blood Orange + Caper Relish

to spoon atop roasted fish

Rosemary & Crushed Red Pepper-Infused Olive Oil

Avocado, Grapefruit & Spinach Salad with Jalapeno Ranch

Pomegranate & Black Peppercorn Cider

Delicious Brisket Hash from The Tavern

Demonstration Prep

Individual Lemon Lime Curd & Gingersnap Parfaits

Whimsical Valentine's Bouquet from Vera Green Productions

a perfect punch to share

2012-01-02T09:37:00.000-08:00

When asked to write some "Sweet Sips to Share" recipes for the winter issue of Fort Worth Foodie, I wanted to put interesting, yet simple twists on seemingly traditional seasonal drinks:

cider, eggnog, cocktails and holiday punch.

My mother made a simple punch last Christmas with blood orange Italian soda, lime juice and white rum. It was bubbly, tart, not-too-sweet and festive.

For my rendition of the recipe, I added the intense juice from kaffir limes along with several dashes of bitters to add complexity to the punch flavor.

Blood Orange + White Rum Punch

with Kaffir Lime

Yields 4-6 servings

4 cups blood orange Italian soda

Juice of 2 kaffir limes, plus additional slices to garnish

1.5 cups white rum

4 -6 dashes of bitters

frozen blood orange slices, to garnish if desired

Combine all ingredients.

Serve in a vintage punch bowl with frozen blood orange slices to keep the punch chilled.

Hello, gorgeous.

photo courtesy of Kari Crowe

Or, serve individually from a chilled pitcher with kaffir lime rounds.

Happy sipping!

sugared cranberries & a sparkling treat

2011-12-03T18:30:00.000-08:00

I have never claimed to be a "sweets person."

If I was given the option of chocolate or cheese for the rest of my life, I'm goin' with the brie.

This one dessert would make me a sweets person.

When writing a menu for clients a couple months ago, I wanted to play with the idea of an eggnog panna cotta.

Should I make the custard with traditional heavy cream and accentuate with recognizable eggnog spices? Or, could I make it with actual bottled eggnog?

Eggnog, baby. And it's delish.

I ran across this Whole Foods recipe for Eggnog Panna Cotta with Spiced Pears.

I liked the idea of this but...

I always like to make recipes or dish combinations, "my own."

And secondly, I wanted to add some holiday sparkle to the creamy-spiced panna cotta.

Sugared cranberries it is!

Also, for a chocolate-y, spicy and textural addition, I added a dark chocolate wafer for elegance and visual appeal.

Man, this dessert rocks. Seriously.

Go make it now!

That's a Christmas order from Santa

(cookies just get SO humdrum).

Eggnog Panna Cotta with Sugared Cranberries

& Dark Chocolate Crystallized Ginger Wafer

yields 8 servings

1 quart eggnog

1 teaspoon cinnamon

2 (1/4 ounce) packets unflavored powdered gelatin

1 cup fresh cranberries

1 cup turbinado sugar

1/2 cup bittersweet chocolate chips

thin-sliced crystallized ginger, for sprinkling

In a medium saucepan, heat eggnog over medium heat until hot and just bubbling. Whisk in cinnamon to hot eggnog mixture to combine. Meanwhile, whisk together 1/3 cup hot water and gelatin in a small bowl until dissolved. Whisk gelatin mixture into eggnog until thoroughly combined.

Remove from heat and pour into eight 4-ounce ramekins. Chill for at least 2 hours, or until set.

Meanwhile, make sugared cranberries. Bring a pot of water to boil and add turbinado sugar to a large bowl. Submerge cranberries into boiling water for 30 seconds then drain immediately. Toss hot cranberries with turbinado sugar then spread out on a sheet pan to cool and allow cranberries to dry out.

Next, chocolate wafers. Add chocolate to a microwave-safe bowl. Line a small sheet pan with parchment paper. Microwave chocolate in 30 second intervals, stirring between, until melted. Spoon chocolate into eight circle shapes on parchment-lined sheet. Top with crystallized ginger. Refrigerate to harden.

To plate dessert, run a knife along ramekin dishes. Unmold on individual plates then top with sugared cranberries and chocolate coin on the side.

Luscious. Creamy. Sparkling.

Brimming with holiday cheer.

cookie-crazed & homemade for the holidays

2011-11-13T18:06:00.000-08:00

I've been on a cookie-baking hiatus the past week.

Something about baking cookies just makes me feel extremely domestic. Heck, I even made meatloaf & mashed 'taters this weekend. I'm just a regular Susie Homemaker in the making...

My cookie binge began with the announcement of my seasonal Homemade for the Holidays promotion wherein clients can treat loved ones, friends, family and neighbors with homemade confections from Linguine and Dirty Martinis.

L&DM will create your favorite holiday treats in the comfort of your home: seasonal confections will be prepared, packaged, and elegantly labeled in your home kitchen just in time for holiday cheer!

Treats will be tucked in cellophane bags, mason jars or gift boxes with holiday twine and will feature one-of-a-kind letterpress tags from local Blue Eye Brown Eye.

[photo courtesy of Lauren Essl]

Clients can pick from an array
of menu items in categories including:

[ jams, jellies, compotes

& pickled delights ]

[ candies, chocolates & barks ]

[ sweet & salty baked treats ]

Click here to view complete menu and email me to place your holiday order!

One of my favorite sweets on the holiday menu are these delicate, crumbly and buttery bites perfect for a chilly evening nightcap:

Off-to-Bed Butter Cookies with Fleur de Sel

yields approximately 24 cookies

1.5 cups AP flour

1/2 teaspoon fleur de sel (French sea salt)

1.5 sticks unsalted butter

1/2 teaspoon vanilla bean paste (or pure extract)

1/2 teaspoon pure almond extract

1/4 cup plus 2 Tablespoons granulated sugar

2 teaspoons heavy cream

2 Tablespoons turbinado sugar

Stir together flour and salt in a bowl. Beat together butter, vanilla, almond and granulated sugar with an electric mixer until pale and fluffy. Reduce speed to low, then add flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps. Gather clumps to form a dough, then press dough into a smooth 1 1/4-inch log on a lightly floured work surface. Chill, wrapped in plastic wrap, at least one hour.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Cut chilled loaf crosswise into 1/4 inch thick slices and arrange 1/2 inches apart on baking sheets. Brush tops of cookies with cream then sprinkle with turbinado sugar. Bake until edges are pale golden, 12 minutes. Cool on sheets on racks.

I also recipe-tested these whimsical "Ranger" cookies just in time for Veterans Day. Ranger Cookies, also known as Cowboy Cookies, are traditionally made with a mixture of pecans, oats, coconut and chocolate chips.

I used a variation of flavor additions from the traditional recipe, but upheld using shortening as the main fat source. Although shortening doesn't have the delicious flavor of butter, it makes cookies very tender.

Ranger Cookies with Bittersweet

& Butterscotch Chips, Oats & Toasted Hazelnuts

yields approximately 24 cookies

1 cup shortening

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 cups AP flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups rolled oats

1/2 cup chopped hazelnuts

1/2 cup bittersweet chocolate chips

1/2 cup butterscotch chips

Preheat oven to 400 degrees. Line hazelnuts on a sheet pan. Toast for 3-5 minutes until light brown and fragrant.

Reduce oven to 350 degrees. In a large bowl with an electric mixer, cream together the shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat until well blended. Stir in the flour, baking soda, baking powder and salt. Add oats, bittersweet chocolate, butterscotch and hazelnuts, mix until combined. Spoon cookie mixture onto a greased cookie sheet. Bake for 8 minutes (your cookies will look underdone), then transfer the cookies to a wire rack to cool.

Cheers to holiday cookies! More baking to come...

spooky pumpkin treat & spiced cream

2011-10-19T18:34:00.000-07:00

Lovely October...

windy crisp weather, carved pumpkins, warming spices,

just-zested citrus, luscious cream cheese

and spooky sweets for Halloween.

Yes, sounds like autumn to me.

Celebrate the season with these delish spooky cake creatures simple enough even for the most novice of bakers.

Spooky Pumpkin Orange Cake

with Spiced Cream Cheese Frosting

yields approximately 15-18 servings

15-ounce can pumpkin

1 Tablespoon orange zest (reserve juice for frosting)

4 eggs

1 and 2/3 cups sugar

1 cup vegetable oil

1 teaspoon pure vanilla extract

2 cups sifted AP flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon fresh grated nutmeg

1 teaspoon salt

Spiced Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

1.5 cups confectioners sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 cup fresh orange juice

Preheat the oven to 350 degrees. Line a 13x9 inch baking pan with foil then spray with non-stick cooking spray.

Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla, orange zest and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth-- do not over mix or cake will become tough. Spread the batter evenly into prepped baking pan. Bake approximately 30 minutes until cooked through. Let cool completely before frosting. Cut into rectangles.

To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar, orange juice, vanilla and cinnamon and mix at low speed until combined.
Transfer frosting to a piping bag with a large star tip.
Don't have a piping bag? Fill frosting into a large ziploc bag with a small snip in one corner to "pipe" with.Pipe 2 rows of 3 star-tipped dots on each cake rectangle.

Finish with two round dark chocolate candies (I found mine in the Central Market bulk section) to act as "spooky eyes."

These guys are actually more cute than spooky but hey, I had to stick with the Halloween theme!

Serve with spiced cider or mulled wine for the perfect after trick-or-treating treat.

brussels & brown butter

2011-10-16T14:10:00.000-07:00

I'm obsessed with brussels sprouts.

Hmm..maybe even more than avocados?

Nah. That's pushing it.

But, I really really like brussels and I could eat 'em like candy.

Not the old fashioned notion of over-boiled sprouts with that gosh-awful olive green color.

But simply roasted, crisp and caramelized. Roasted brussels are ah-may-zing.

Over the years, I've mixed & matched brussels with a few different textural and flavor combos:

...sautéed with pecan butter & orange rind...

...roasted with balsamic syrup & pomegranate...

...broiled with parmesan & chile flakes...

For thanksgiving last year, I paired these delicious green jewels with roasted rutabaga (such a funky root), and an earthy hazelnut brown butter. The flavor combination is rich, silky and elegant-- a perfect autumn snack or holiday table side dish to share.

Roasted Brussels & Rutabaga

with Hazelnut Brown Butter

yields 4 side dish servings

1 pound brussels sprouts, washed, ends trimmed & halved

1 large rutabaga, peeled and diced in 1/2 inch cubes

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

fresh-cracked pepper, as needed

1/2 cup hazelnuts

1 stick (4 ounces) unsalted butter

zest of 1 lemon

kosher salt to taste

Begin by peeling the outside skin of the rutabaga by running your knife down all sides of the root to remove thick skin. Slice bulb into 1/2 inch thick disks then dice into cubes. Toss diced rutabaga with halved brussels sprouts, olive oil, kosher salt and freshly-cracked pepper.

Roast at 400 degrees approximately 45 minutes, tossing once, until caramelized.

Meanwhile, make hazelnut brown butter.

Chop hazelnuts roughly and toast in a pan on medium high heat for approximately 3 minutes until nuts begin to get fragrant. Add butter and a sprinkle of salt to hot pan with nuts (butter will sizzle and bubble), until butter turns a light brown shade. Take off heat immediately so butter will not burn.

Pour hot hazelnut brown butter over roasted vegetables and toss together with a large spoon.

No garnish necessary-- this rustic dish speaks for itself!

a lemon butter-poached dream & pastry cream

2011-09-26T16:52:00.000-07:00

I've been so happy to be part of the Market Street Dish! Culinary School team of guest chef instructors. I held my first two classes this past August and September and thoroughly enjoyed the experience.

My September Cocktail Party in a Flash! class focused on elegant, seasonal bites perfect for a cocktail party. I also wanted to focus on varying textures so every bite would tickle the tongue.

My first soup recipe totally weirded out my Dad.

First of all, his brow furrowed at the thought of blending together "soggy bread" with water, fruits and vegetables.

Second of all, he detests nuts and told me he was totally not interested in a soup with ground almonds.

I totally changed his mind.

This soup is an interesting combination of green grapes, almonds and cucumbers with fresh tarragon that was featured in the August issue of 360 West, but also features the addition of lemon butter-poached granny smith apples that pay homage to early autumn produce.

White Gazpacho with Lemon-Butter Apples

1 cup heavy whipping cream

1 ½ cups white bread, cubed

½ cup blanched and slivered almonds

1 cup granny smith apple, diced

1 t lemon zest

3 Tablespoons unsalted butter

½ cup extra virgin olive oil

½ c water

2 garlic cloves

3 cups green seedless grapes, washed

1 English cucumber, peeled and diced

1 teaspoon lime zest

Juice of one lime

1 teaspoon fresh tarragon, chopped

¾ teaspoon kosher salt

Preheat oven to 400 degrees. Heat cream in a small saucepan until just simmering then pour over bread cubes to soak. Let cool.

Melt butter. Add apples and lemon zest. Sauté for 10 minutes over medium heat until tender. Let cool.

Arrange almonds in a single layer on a baking sheet. Toast at 400 degrees approximately 5 minutes until golden brown. Let cool.

In a blender, combine cream and soaked bread mixture, almonds, water, garlic and olive oil and blend until smooth. Add remaining ingredients and puree until smooth.

Cover and refrigerate until completely chilled. Serve soup chilled and ladled in small shooter cups or glasses with sliced grape rounds, fresh tarragon, toasted almonds and a drizzle of extra virgin olive oil.

The next course was my play on corn cakes dressed with the addition of sweet bell peppers, end-of-summer squash, salty crumbled pancetta and a fragrant marjoram aioli.

The batter of these cakes can get a bit thick but do not despair-- a shot of buttermilk will do the trick if needed. Flip these savory cakes just like pancakes then top (or smother) with the marjoram aioli and deliciously-crisp pancetta.

Sweet Pepper, Corn & Squash Cakes

with Pancetta & a Marjoram Aioli

yields approximately 25 2-inch cakes

4 slices pancetta (approximately ¼ pound)

1 T extra virgin olive oil, plus additional for sautéing vegetables

1.5 cups fresh corn kernels

1 cup zucchini, diced small

1 cup red bell peppers, diced small

1 Tablespoon scallion, sliced thin

1 cup cornmeal

½ cup AP flour

1 teaspoon salt

¾ teaspoon baking soda

1 teaspoons sugar

1 egg

1 cup buttermilk

Unsalted butter, to cook cakes

In a sauté pan over medium heat, render pancetta with olive oil until crispy on all sides, approximately 15 minutes. Drain on paper towel. Chop and set aside.

In the same pan, sauté corn, zucchini, bell peppers and scallions, for approximately 10 minutes, adding additional olive oil if needed. Let cool completely.

In a small bowl, whisk together cornmeal, flour, salt, baking soda and sugar. In a large bowl, combine sautéed vegetables, egg and buttermilk. Stir in dry ingredients to wet mixture until just combined.

Heat a griddle over medium-high heat. Melt butter then add scoops of cake batter. Cook on two minutes per side, until golden and cooked through. Keep warm while making other corn cakes. Serve hot corn cakes with marjoram aioli and crispy pancetta

Aioli:

1 Tablespoon fresh marjoram, minced

½ cup mayonnaise

Juice of ½ lemon

Fresh-cracked black pepper to taste

Combine all ingredients. Serve a dollop atop corn cakes.

Finally, dessert time.

Growing up in downtown Austin, we always visited a tiny bakery on Burnet Road called Upper Crust Baker y.

My go-to after school snack was always a small carton o' milk and their to-die-for bran muffins.

When my mom and I were tempted for a sweet confection, we split one of their incredible eclairs.

I love the first bite of an eclair.

...buttery & flaky pate a choux dough...

...oozing (not-too-sweet) pastry cream...

...the crunch of it's chocolate shell...

Perfection.

I wanted to create that perfect bite of an eclair in an individual parfait perfect for parties.

For the pate a choux dough, I substituted store-bought puff pastry cut into circles for ease.

For pastry cream, I made a classic pastry cream with vanilla bean paste.

For that signature chocolate crunch, I used chocolate two-ways: espresso ganache & semisweet chocolate chunks.

Top parfaits with toasted hazelnuts for a nutty crunch.

Mini Chocolate Eclair Parfaits with Toasted Hazelnuts

Pastry cream:

yields 1 cup

1 ¼ cups whole milk

1 teaspoon pure vanilla extract

3 egg yolks

¼ cup sugar

2 Tablespoons AP flour

2 Tablespoons cornstarch

Whisk together sugar and egg yolks. Add flour and cornstarch and whisk together to form a paste. Set aside. Meanwhile, simmer milk and vanilla until simmering. Add ¼ of paste mixture into hot milk mixture, whisking quickly to temper. Add remaining paste mixture to tempered milk mixture and whisk constantly, over medium heat until thickened and flour and cornstarch have cooked out, approximately 3-5 minutes. Transfer pastry cream to a bowl over an ice bath to cool down. Cover pastry cream with plastic wrap directly over custard so a skin will not form—cool completely.

Espresso ganache:

½ cup heavy cream

½ teaspoon instant espresso coffee

½ cup bittersweet chocolate chips

Bring heavy cream and espresso powder to a simmer over medium high, whisking together to combine. Pour atop chocolate chips in a bowl and stir until combined and glossy. Set aside and let cool.

Remaining components:

1 sheet puff pastry, cut into 1-inch circles

Semisweet chocolate chunks and toasted hazelnuts, to garnish

Preheat oven to 400 degrees. Place puff pastry circles on a greased baking sheet and bake until puffed and golden brown, approximately 10 minutes. Let cool.

To assemble parfaits, assemble mini parfait glasses or cups on a serving tray. Layer espresso ganache with pastry rounds, pastry cream and semisweet chocolate chunks. Repeat to reach the tops of cups. Garnish with a pastry round, chocolate chunks, toasted hazelnuts and a drizzle of espresso ganache.

The class was a delight to teach! Make sure to check out my upcoming Market Street Cooking Classes in November and December:

Unconventional Side Dishes:

Thursday, November 10

Stray away from the Thanksgiving norm with unique, yet simple, side dishes from Chef Callie Salls of Linguine and Dirty Martinis.
Adorn your holiday table with: Savory Bleu Cheese Cheesecake with a Black Pepper Fig Compote; Roasted Apple & Onion Soup with Toasted Pecans & Sage Oil; Cranberry Relish with Grapefruit Rind, Pomegranate & Mint; Roasted Brussels Sprouts & Rutabaga with Bacon & Hazelnut Brown Butter.
Homemade for the Holidays:

Thursday, December 8th

Treat your friends, families and neighbors to made-from-scratch confections ready in a snap and perfect for holiday gifts!
Guests will learn how to prepare, package and label edible goodies to-go: Spiced Blueberry Jam with Star Anise; Lemon Lime Curd; Oatmeal Butterscotch Cookies; Pecorino & Black Pepper Cheese Straws; Dark Chocolate Truffles with Fleur de Sel.

mango cake & green curry paste

2011-08-29T09:34:00.000-07:00

My mom celebrated her 62nd birthday this August and I wanted to make her a unique dinner and dessert for her special day.

Her dessert request for our sweet teeth? Fresh mango.

My first instinct was to make a clafouti and although I knew it would taste delicious, I wasn't sure how it would photograph for such a festive occasion. A cherry clafouti would be the better visual choice but I had to stick to my mango guns.

A not-too-sweet cake flecked with fresh mango became my inspiration. I searched around and fell across this recipe. After a few tweaks with the frosting and an addition of sugared raspberries to cut the sweetness (I adore mangos paired with raspberries), this was the perfect confection for the occasion.

Mexican Mango Birthday Cake

with Tequila & Sugared Raspberries

Cake:

3 sticks unsalted butter, softened, plus more for greasing the pan

3 cups cake flour, plus more for dusting the pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 large eggs

2 1/2 teaspoons pure vanilla extract

2 1/2 cups granulated sugar

2/3 cup buttermilk

Frosting:

1 cup fresh mango, diced finely

1 cup granulated sugar

8 ounces cream cheese, plus additional, as needed*

2 Tablespoons tequila

*If the frosting is too wet from over-ripe mangos, add additional cream cheese to firm frosting up.

Garnish:

fresh raspberries, rolled in granulated sugar

edible flowers

birthday candles

Position a rack in the center of the oven. Preheat the oven to 350 degrees. Liberally butter and flour a Bundt pan.

Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the butter and sugar until light and fluffy-- approximately 7 minutes. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture. Do not over-mix or cake well become tough.

Pour the batter into the prepared Bundt pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 40-45 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter.

Combine the mango, sugar, cream cheese and tequila with the whip attachment in the stand mixer. Blend until smooth and thick, adding additional cream cheese, if needed.

Spoon the mango topping evenly over the top of the cake and decorate with edible flowers and sugared raspberries.

After I frosted and decorated the cake, I went on to make dinner for four with the help of my father (aka THE Grill Master).

On the menu:

Spinach Salad with Avocado,
Grapefruit, Basil & Creme Fraiche

Grilled Filets of Beef with
Green Curry Cream Sauce (foodgasm!)
& Grilled Asparagus

Herbed Jasmine Rice with Serrano Peppers

Delish! We were too famished for pictures...next time.

a wedding day & grapefruit 3-ways

2011-08-15T17:11:00.000-07:00

I recently had the pleasure of collaborating with local wedding planner Shannon Schultz of Shannon Schultz Events and local photographer Sara Donaldson with food and drink for a gorgeous French Ballet-inspired wedding photo shoot.

Also a part of the shoot was friend and calligrapher Lauren Essl of Blue Eye Brown Eye who hand-constructed the most beautiful calligraphy work to grace the shoot.

Let me just tell you...

These gals are intensively creative, dynamic and talented beyond belief. The breath-taking pictures definitely reflect this.

This was my first time collaborating for a photo shoot of this sort and we had a blast in the July Texas heat! Below are a sampling of pics from the Style Me Pretty blog post featuring the shoot.

All beautiful photos are courtesy of Sara Donaldson.

Rose quartz-hued table-settings fit for a Queen.

Courtesy of Shannon Schultz.

Elegant mismatched chairs from local Simple Things.

Gorgeous calligraphy à la Lauren Essl.

Vanilla Cupcakes with Grapefruit Cream Cheese Frosting

Rustic Grapefruit Tarts with Turbinado Sugar

Champagne & Grapefruit Cocktails with Thyme Syrup

What an ingenious cocktail "table"-- an antique drum!

Dainty ice cubes with edible flowers--

a delight to shoot in this Texas heat :)

I loved being a part of this lovely collaboration!

bridal shower bliss & cherry pits

2011-07-11T14:43:00.000-07:00

I really can't get enough of planning menus for showers-- especially when one is celebrating the upcoming nuptials of a good girlfriend of mine.

While on vacation in Austin, I cooked for my friend Reagan's shower held at another high school girlfriend parents' house. Lucky for my, this hostess is also a fabulous new photographer and my last minute food preparations turned into an impromptu photo shoot.

My social media peeps also went crazy when I posted a picture of this decadent sweet contribution to the shower: Banana Cream Cheese Muffins with Peanut Butter Frosting and Toffee Peanuts-- I couldn't get the recipe posted fast enough...

First on the shower menu: Stone Fruit Salad with Rosemary Syrup and Toasted Hazelnuts

I began with a cooled rosemary simple syrup (equal parts sugar and water simmered with fresh rosemary from the garden until reduced by half), and soaked it with sliced Texas peaches, white nectarines, plums and cherries in the refrigerator overnight.

Next, I toasted a handful of buttery hazelnuts at 400 degrees on a sheet pan until toasted and fragrant, approximately 5 minutes.

Serve toasted hazelnuts atop chilled, soaked fruit with a sprig of rosemary. Refreshing and so summery! Remind guests to mind their cherry pits.

Next on the menu is an oh-so-simple side from my "non recipe" in the summer issue of Fort Worth Foodie Magazine: Tomato Carpaccio.

I also made a syrupy balsamic reduction to serve alongside the gorgeous tomatoes. Guests can gracefully spoon (or slather) the increments of their liking atop the juicy tomatoes.

I like to cluster the tomatoes by size in a monochromatic fashion to add eye appeal. Make sure to bring the tomatoes to room temperature if they aren't already to truly taste the wonderfulness of this summer staple.

Finish tomatoes with fleur de sel, fresh-cracked pepper and fresh thyme leaves. Delicious!

Next on the menu: Salmon Phyllo Tarts perfect for breakfast, lunch or brunch.

I began by making a salmon salad with flaked, cooked salmon, dijon, mayonnaise, fresh rosemary, fresh tarragon, capers and liberal salt and pepper. Next, I began an assembly line with melted butter, the salmon salad and delicate phyllo sheets. After I filled and folded the tarts, they went to chill on sheet pans until ready to bake.

Brush tops of tarts with melted butter or olive oil then bake at 400 degrees approximately 8 minutes until they reach a gorgeous golden brown.

I served salmon tarts with a simple aioli made with mayonnaise, capers, lemon juice and zest, fresh tarragon, salt and freshly-cracked pepper.

Finally, the moment you've all been waiting for...

Banana Cream Cheese Muffins

with Peanut Butter Frosting & Toffee Peanuts

These "muffins" are creamy, luscious and the perfect guilty pleasure with a morning (or evening) cup of coffee.

Yields 36 muffins

Adapted from Artisan Baking Company's Seasonal Fruit Muffin Recipe

3½ cups all purpose flour

2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 pound cream cheese, softened
½ pound unsalted butter, softened
2 cups sugar
4 eggs, room temperature
½ cup whole milk
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 cups ripe bananas, mashed (about 4 bananas)

Preheat oven to 350 degrees. Coat muffin pan or pans with nonstick baking spray or place paper liners in each cup and lightly coat papers with nonstick baking spray, so that the paper liners slip off muffins easily.

Combine flour, baking powder, baking soda and salt in a large mixing bowl.

Beat cream cheese, butter and sugar with an electric mixer until smooth, about 5 minutes.

Add eggs one at a time and beat well after each addition. Add dry ingredients in two parts, alternating with milk, vanilla and almond extract. Fold in mashed bananas. Batter will be thick.

Portion into prepared muffin pans with an ice cream scoop. Bake at 350 degrees for about 15 minutes. Rotate pan in oven (for even baking), and continue to bake for another 10-15 minutes, or until a toothpick inserted near the center of a muffin has only a few or no crumbs clinging to it.

Remove from oven and let cool for a few minutes. Remove muffins from tin and let cool completely on a wire rack.

Peanut butter frosting:

1 cup creamy peanut butter

4 T unsalted butter, softened

2 cups powdered sugar

4 T whole milk

Cream together peanut butter and butter in a stand mixer with the whip attachment until fluffy, approximately 3 minutes. Scrape down sides. On medium high speed, slowly add 1 cup of powdered sugar, then whole milk. Add remaining powdered sugar then beat 5 minutes until smooth and fluffy.

Pipe or spread atop cooled banana muffins. Top with salted peanuts, candied peanuts or toffee peanuts.

Foodgasm, for real. Enjoy, folks!

peaches & velvet cream

2011-06-23T10:20:00.000-07:00

There is nothing better to me in the summertime than sweet peaches and rich cream.

Add some honey, reduced white wine, bright lemon and a dash of smoky cinnamon and you're in business for a refreshing summer appetizer or cooling dessert course. A sprinkling of pistachios adds an appropriate salty crunch and texture contrast.

Chilled Peach & White Wine Soup Shooters with Pistachios

I ran across this recipe for Chilled Peach and Yogurt Soup in culinary school then adapted the recipe and swapped tangy yogurt for cream. I just adore the richness of the velvet cream with the tart peaches.

yields approximately 1/2 gallon

4 lb frozen peaches

4 cups white wine

juice and zest of 1 lemon

1/4 t cinnamon

1/4 c honey

1 cup heavy whipping cream

roasted and salted pistachios to garnish

Begin by simmering peaches, white wine, lemon, cinnamon and honey over medium high heat approximately 45 minutes to reduce and soften. Enjoy the gorgeous aroma because your kitchen will smell insane!

Let cool approximately 30 minutes to prevent hot liquid splattering when pureeing the soup. With an immersion blender, puree soup until completely smooth.

Transfer peach and wine mixture into a large pitcher then chill completely over night.

Before serving, whisk in heavy cream, an additional squeeze of lemon and drop of honey. The luxurious heavy cream will turn the chilled soup into an irresistible creamsicle hue.

Serve soup chilled as shooters with a couple pistachios or as a dessert soup with a sprinkling of pistachios and a swirl of heavy cream.

Sip, shoot or slurp away!

chard lasagna & lemon ricotta

2011-05-27T16:21:00.000-07:00

Bitter, leafy greens are one of those produce options that I don't jump for joy to eat or cook with.

Until now...

Gorgeous swiss chard is currently in season and was an impeccable starring role in this simple lasagna recipe delicately layered with fresh herbs, lemony ricotta and creamy fresh mozzarella.

Your mouth will be watering while you're waiting for this baked treat to cool...

Swiss Chard Lasagna with Fresh Mozzarella

yields approximately 4 servings

Not only is this lasagna simple to make, but the recipe list is quite simple as well. No side salad is even necessary with this veggie-packed Italian delight.

1 bunch swiss chard, washed and dried

1 can diced tomatoes with basil & oregano

1 eight ounce ball of fresh mozzarella

1 cup ricotta

1 t herbs de provence, plus additional to sprinkle

1 T lemon zest

6 "n0-boil" lasagna sheets

1/2 t crushed red pepper flakes plus additional to sprinkle

salt and fresh-cracked pepper to taste

Preheat oven to 375 degrees and grease a 9x5x3 loaf pan.

Start by trimming woodsy red stems at the bottom of each swiss chard leaf. Usually, I would trim the bitter stem within the membrane but the bitterness lends a lovely flavor complement in this particular dish.

Stack a few leaves at a time, roll them like a cigar horizontally, then slice into uniform ribbons.

Heat a large saute pan to medium-high heat. Add a swirl of olive oil, sliced swiss chard, red pepper flakes, salt and pepper (as shown).

Saute and wilt for a few minutes then add can of diced tomatoes (as shown). Simmer approximately 10 minutes to slightly reduce liquid. Re-adjust seasonings if needed.

While swiss chard mixture is simmering, mix herbs de provence, lemon zest, salt and pepper with ricotta. Slice fresh mozzarella (as shown).

Take swiss chard mixture off the heat and have all ingredients ready to layer lasagna.

Begin with a small amount of swiss chard mixture on the bottom of pan followed by 2 lasagna sheets, 1/3 of ricotta mixture, half of fresh mozzarella slices, 1/2 swiss chard mixture, 2 more lasagna sheets, next 1/3 of ricotta mixture, remaining swiss chard mixture, remaining lasagna sheets, remaining ricotta mixture and last slices of fresh mozzarella.

Sprinkle with red pepper flakes and herbs de provence (as shown).

Bake at 375 degrees approximately 30 minutes then raise temperature to 425 degrees and bake an additional 15 minutes until golden brown and bubbling (as shown).

Let cool 15 minutes before cutting into portions and serving (pour a glass of wine while you're waiting anxiously).

Oh, those gorgeous layers!

Enjoy your bubbling creation.

cheese straws & lemon bars

2011-05-18T12:50:00.001-07:00

It's shower season!

I love putting a fun twist on traditional baby shower, bridal shower or teatime bites.

For my most recent afternoon baby shower for 30 lovely ladies, I concentrated on pairing familiar flavors and preparations with unexpected colors, textures and ingredients to engage guests and tickle their taste buds.

My menu included:

Two refreshing non-alcoholic punches that were perfect alone or with a splash of champagne:

White Sangria with Lime, Raspberries and Kiwi

Grapefruit Ginger Punch with Fresh Thyme

For the drink station, a few bottles of assorted vino were set out (red, white and bubbly), along with wine glasses, mixed nuts, water with lime slices, an ice bucket and the punch vessels. Guests could mix and match their own beverages with ease.

For those interested in an afternoon snack...

Buttery and indulgent puff pastry cheese straws with pecorino cheese and herbs de provence.

Melon skewers topped with fresh mozzarella and a sweet, yet earthy, simple syrup with fresh rosemary from my patio.

Honeydew...

Watermelon...

and Cantaloupe, of course.

Chilled Peach & Yogurt Soup Shooters with frozen peaches simmered in white wine, honey and vanilla bean paste finished with the perfect pistachio garnish.

A light and delicious panzanella salad with homemade herbed croutons, crisp vegetables (English cucumbers, yellow peppers & orange peppers, red & orange cherry tomatoes), house-pickled red onions, kalamata olives, fresh oregano and small cubes of salty feta cheese.

The vinaigrette was a simple swirl of Italian olive oil and lemon rind with kosher salt and fresh-cracked pepper.

And finally, an assortment of three tea sandwich varieties.

Cucumber & Radish with Fresh Lavender Butter on Pumpernickel

Bruschetta with Herbed Ricotta, Fennel Salami and

a Shaved Asparagus Salad with Lime Rind

and my personal favorite:

Black Forest Ham & Brie on Rye with a Rhubarb Fennel Chutney

All menu items were to be served chilled or at room temperature making event service a breeze!

A few weeks before, I also collaborated with a TCU friends to plan an intimate Bridal Shower for my close girlfriend, Lindsey.

Prosecco, Italian fare and a scratch-made dessert...what could be better?

We arranged the shower to be held at a quaint local Italian eatery in Fort Worth: Piola Restaurant and Garden. My friend Jessica and I both played hostess and arrived early to decorate the patio table on a gorgeous spring evening.

Jessica was in charge of decorations and I took care of invitations and a made-from-scratch dessert perfect for a bridal shower: Lavender Lemon Bars.

We arranged the lemon-bars with some lemon-hued tulips for a beautiful shower centerpiece that speaks for itself.

Jessica (a huge decorating and craft guru), outdid herself with these hand-crafted tiny boxes perfect for place setting party favors.

Blue flowers for the shower guests and a white flower for the bride-to-be.

Jessica also made a whimsical "Cheers!" banner to aptly celebrate the occasion.

For gifts, we settled on a wine-theme for the bride-to-be. I decided to put together a "Champagne & Chocolate" basket with a lovely array of gifts from World Market.

I nestled stemless champagne glasses with a split of champagne, cocktail napkins, a glass wine stopper, orange peel dark chocolate and ingenious cheese spreaders made from wine corks.

For dessert, I decided on a sweet and tart hand-held treat turned elegant with a touch of French Lavender.

Lavender Lemon Bars

Adapted from Ina Garten's Lemon Bar Recipe

Crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
1/2 teaspoon French Lavender

Filling:

6 extra-large eggs at room temperature
2 cups granulated sugar
3 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

I was careful to use a controlled amount of lavender-- too much and you can get an overly floral, almost soapy taste. Half a teaspoon will do.

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough into a foiled and greased 9 by 13 by 2-inch baking sheet, then delicately press dough into sheet building up a 1/2-inch edge on all sides (as shown). Chill for 5 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut off those grumpy, "too brown edges" then slice into desired rectangles or triangles. Using a sifter or small strainer, add a light sprinkling of powdered sugar (confectioner's sugar for you fancy pants), then dot each bar with a small sprinkling of lavender.

These bars are perfect for dessert, afternoon tea or

a naughty impromptu breakfast...

a birthday affair & tarte tatin to share

2011-05-09T18:17:00.000-07:00

I love having my birthday on Cinco de Mayo.

Although my special day wasn't full with mariachis or margaritas, I had a lovely evening full of fine wine and local fare.

I was treated with a special 5-course menu and wine pairing dinner at Ellerbe's Fine Foods (known for their Louisiana-influenced dishes and locally-sourced ingredients).

We sat on the patio with rustic, paint-stripped wooden chairs, blue and white linen napkins, and milk bottles dotted with single pink flowers. Our first course was oh-so-simple and full of bright flavors:

Louisiana Blue Lump Crabmeat with

Texas Citrus, Tarragon and Extra Virgin Olive Oil

The unique aspect of this dish was the orange powder dusted atop the crab.

The culprit? Dehydrated grapefruit rind that was turned into a sweet powder.

For our next course, I was full of bliss to sample this rustic salad with local roasted beets (I'm one of those crazies who adores obscure veggies like beets, brussels sprouts and celery root).

Roasted B&G Farm Beets with Local Honey, DMC Goat Ricotta,

Cox Farm Arugula, Bee Pollen and Pralined Millican Pecans

The fourth of the five courses was my favorite. It appeared rich and heavy, but was oh-so-light and full of flavor-- I almost licked the poor bowl.

Tomato Braised Lamb Shoulder with a Warm Israeli Couscous Salad, Latte Da Feta, Curry Vinaigrette and Texas Citrus Powder

After a delicious birthday evening, I whisked off to Austin for the weekend to further celebrate my sweet 26 and also pay homage to my hip mother for Mother's Day.

I was graced with some lovely gifts from friends and family-- some of my favorites (this shouldn't surprise you), were meant to perch right in my pantry.

[Madagascar Vanilla Bean Paste, French Lavender,

Meyer Lemon Peel, Cardamom Pods, Wild Capers with Sea Salt]

After basking in the glow of an assortment of thoughtful gifts, my Austin girlfriends and I assembled to sip bubbling rosé and snack on a simple cheese platter before an evening out on the town.

Our assembly-only platter included Drunken-Goat Cheese with a Red Wine-Soaked Rind, Walnut Cheddar and Gruyere with Greek Green Olives and Rosemary Focaccia Crackers all from Whole Foods Austin.

For dinner, we took a quick taxi to the east side for funky, French bistro-inspired fare from Justine's Brasserie. We began with potent French 75's with champagne and gin for our pre-dinner cheers.

Dinner was simple and delicious: Escargot with Garlic Butter, Beef Tartare, Mussels and Frites, Snapper with Haricot Verts and Chilled Shrimp Salad with Tarragon & Cucumbers finished with a few bites of Apple Tarte Tatin with coffee.

After an eventful evening full with Moscow Mule's, a Russian big band and swing dancers, I was ready for a quiet Sunday with my parents to celebrate Mother's Day.

My mom had beautiful tomatoes, fresh herbs and Wild Alaskan Halibut on hand so I planned a menu around that. She also has a definite sweet tooth so a made-from scratch dessert was a must. Our menu included:

Grilled Halibut with a Tarragon Pea Puree, Grilled Asparagus,

Brown Rice Pilaf with Pine Nuts and Tomato Salad with Vinegar

While sipping a glass of chardonnay, I prepped components for dinner including a room temperature tomato salad with sea salt, fresh-cracked black pepper and champagne vinegar.

While my dad started the charcoal grill, I dressed fresh asparagus with olive oil, salt and pepper then delicately seasoned the halibut filets with the same dressings.

To accompany the grilled fish, I made a healthy and vibrant sauce of green peas, vegetable stock, lemon rind and fresh tarragon. For a side dish: toasted rice pilaf with pine nuts.

While I finished my sauce and rice, my Dad set out for the grill (the man is an expert griller--although he denies it). The halibut was cooked to perfection boasting its buttery layers and the asparagus was al dente with gorgeous charred flavor from the grill.

All three of us finished this dish with pleasure-- the only naughty inclusions were from a swirl of heavy cream to finish the pea sauce. I was then on to dessert...

My mom loves fruity desserts-- strawberry shortcake was the natural choice especially since this is peak season for fresh strawberries.

Strawberry Shortcake with Cinnamon Sugar Biscuits

While I prepped dinner, I measured my biscuit ingredients, washed and sliced strawberries and had my cold cream chilling and ready in a bowl.

When I was ready to make the biscuits, I preheated my own to 400 degrees and started on these flaky delights:

Cinnamon Sugar Biscuits

yields approximately 12 biscuits

2 cups AP flour

2 T sugar, plus an additional 2 T to mix with cinnamon

1 T baking powder

1/2 t kosher salt

12 T cold unsalted butter, diced

2 eggs, beaten

1/2 c cold heavy cream, plus an additional 2 cups to whip

1 t pure vanilla extract

1 egg beaten with 2 T water, for egg wash

1 T cinnamon

1 pint strawberries, sliced

Preheat oven to 400 degrees. Mix together flour, 2 T sugar, baking powder and kosher salt together in a large bowl. With hands, mix in dice cold butter and combine with dry mixture until pea-shaped butter chunks remain. Add beaten eggs and 1/2 c heavy cream. Combine quickly with hands until a dough forms.

Transfer dough ball to a floured board. Top with more flour then press down to a 1/2 inch thick square, working quickly to keep butter chilled. Slice into 12 biscuit squares (as shown), then transfer to a parchment-lined baking sheet with a spatula. Brush lightly with the egg wash then finish with a sprinkling of cinnamon and remaining sugar.

Bake approximately 15 minutes until biscuits are lightly browned, yet moist and tender. While biscuits are baking, whip 2 cups whipping cream with vanilla until soft peaks are formed. Serve in between hot biscuits with sliced strawberries.

Enjoy this not-t00-sweet confection with some fine decaf coffee or a chilled glass of crisp, white wine.

easter eats & a tart treat

2011-04-25T12:10:00.000-07:00

I have always adored Easter!

Along with the joyous religious celebration of the day, I have always been in awe of the springtime decorations and culinary traditions of the holiday.

Growing up, my mom would always surprise me with a unique Easter basket and chic collectibles to start the morning. This year, she didn't fail to impress with a precious Pottery Barn basket, chocolate bunnies wrapped in golden foil and bright candies nestled all around the house.

Early Sunday morning, I awoke eager to make breakfast before Easter Mass. Thick slices of local challah bread were dredged in a rich egg custard dotted with nutmeg, cinnamon, allspice, vanilla bean and orange zest then finished on the griddle until golden brown.

Organic chicken sausage and thick slices of applewood-smoked bacon drowned in pools of syrup and creamy butter as we devoured our sweet feast.

After mass, I dashed home to make this sweet, tart and nutty crumble perfect for a crowd. This recipe is simple and can be adapted with other seasonal fruits. It took me 10 swift minutes to get this dessert into the oven.

Rhubarb & Raspberry Crumble with Toasted Hazelnuts

yields 10-12 servings

3/4 c AP flour

1/2 c sugar plus 2/3 c

1/2 t salt

6 T unsalted butter, cold, cut into small cubes

1/2 c old-fashioned oats

1/2 c hazelnuts

2 t vanilla bean paste

4 c frozen raspberries,

thawed under running water a few minutes

12 ounces rhubarb (bright red), ends trimmed, diced*

To dice rhubarb, first cut off woodsy ends then wash. Slice each stalk horizontally (like you would celery), then line rhubarb "sticks" into two bundles. Slice bundles into 1/2 inch pieces (as shown).

Preheat oven to 375 degrees. Butter an 11 x 7 x 2 inch glass baking dish. Mix frozen raspberries with rhubarb, 1/2 c sugar and vanilla bean paste. Set aside to macerate while preparing other ingredients.

In a food processor, pulse hazelnuts to grind. Larger chunks of hazelnuts are perfectly A-Ok. Normally, I always toast nuts to bring out their inherent flavorful oils. Because the hazelnuts will toast regardless atop of the crumble, you can omit this step.

In a large bowl, add flour, remaining sugar, salt, oats and hazelnuts. Add in cold cubes of butter and combine with hands to the dry ingredients (as shown). Rub butter cubes in with fingertips until mixture sticks together in clumps (small chunks of butter are fine).

Transfer macerated fruit mixture to bottom of buttered glass dish, spreading evenly, then top with an even sprinkling of hazelnut topping.

Bake crumble until fruit mixture is thickened and bubbling and topping is golden brown, approximately 45 minutes. Let cool 15-30 minutes before serving.

After my crumble cooled, we headed off to an Easter celebration for 50 friends and family. Our never-ending food spread centered around a huge smoker and my Uncle Jeff slow-smoking delectable whole chickens, beef, pork loin and the best pork tenderloin I've ever put in my mouth.

I hope everyone had a blessed

(and scrumptious) Easter celebration.

creamy grits & sweet apple balsamic

2011-04-18T18:01:00.000-07:00

A few posts ago, I blogged about the glory of one-pot meals.

Today, we're talking about the excellence of one-bowl meals.

Balsamic-Glazed Spring Vegetables atop

Yellow Corn Grits with Fresh Basil and a Poached Egg

This vegetarian recipe fuses three main components:

rustic, creamy grits

in-season vegetables with rich balsamic

and a perfectly poached egg (over easy, of course)

The integration of these three things seem so simple but make magic together.

Magic, I say!

I've often embarrassed myself talking incessantly in public about my love for the perfectly runny yolk (I won't get into it now), but this bowl is a sexy combination of silky, runny yolk, al dente vegetables glistening with sweet vinegar, creamy grits full of texture and pungent fresh basil.

The trick to this recipe is very simple:

use the best ingredients you can find.

I used organic, yellow corn grits, local asparagus, organic, cage free eggs, sweet apple balsamic from Italy, fresh-cracked peppercorns, aged Parmesan Reggiano and sea salt.

Who needs meat anyway?

yields 2 servings

1/2 bundle asparagus, ends trimmed

2 c water

1/2 c yellow corn grits

1/4 t salt

2 T unsalted butter

splash of vinegar

2 T extra virgin olive oil

1 zucchini, diced small

1 T fresh garlic (about 2 cloves), minced

2 T fresh basil, sliced chiffonade, plus additional to garnish

1 T fine balsamic

2 eggs

salt and pepper to taste

shavings of parmesan to garnish

Begin by blanching asparagus. Submerge asparagus into boiling water approximately 2 minutes until bright green then submerge into ice water (as shown). Slice in 1 inch pieces on the diagonal and set aside.

Make yellow corn grits. Combine water, grits and salt into a saucepan. Bring to a boil then reduce heat, stirring constantly, and simmer for a few minutes to thicken. Add butter, salt and pepper to taste. Set aside off the heat.

Meanwhile, begin simmering water in a large saucepan with a splash of vinegar to later poach eggs. Then, heat a saute pan over medium heat. Add olive oil, zucchini, asparagus, basil, fresh garlic, salt and pepper. Saute approximately 5 minutes to soften (as shown). Off the heat, stir in balsamic to combine then set aside.

Finally, with a slotted spoon, create a circular vortex motion in simmering water. Crack eggs into two small bowls (as shown) then gently slide into heavily simmering water. Poach approximately 3 minutes for an over easy egg. Remove eggs, one at a time, with a slotted spoon.

To plate, spoon grits in two bowls. Top with vegetables and poached egg. Finish with salt, pepper, fresh basil and parmesan shavings.

Now for the best part.

Break that beautiful yolk.

Stir.

Enjoy.