Lately...

Lately....I've been...cooking.

 

 

A little less glam than my past recipe and dinner party blog posts but after I got this awesome mention from Russell from Fort Worth Texas Magazine and Fort Worth Food and Wine Festival, I was like, "Ok, Cals, get it together. Instagram and Facebook do not equal blogging." ;)

 

BUT...I'm so thankful to be staying so busy with

my amaze weekly clients that I cook for.

 

On that note, this calls for a "lately" photo celebration! Also, will someone be in charge of yelling at me if I haven't blogged in over two weeks??

 

K, thanks.

 

So. I love asparagus! Ok, not really. It kinda smells bad when cooked and you know when else.. BUT, I love grilled asparagus. And, it's really pretty on a sheet pan with olive oil, salt and pepper. So there.

 

 

This is a pretend picture to show how much I love yogurt. The picture is gorgeous and I look like a clean-machine posting it. But, I really don't like yogurt, guys and gals, I tried.

 

Raspberries and pistachios are another story, though!

 

 

My gorgeous mother. Sorry, unrelated. She's going to kill me.

 

 

 

 

My hottie boyfriend. Ok, sorry. He's going to kill me, too.

 

 

Back on track. Gluten-free rotini with roasted red peppers, artichokes, arugula, shaved parm & a champagne vinaigrette for clients. Delish.

 

 

One of my fave pics from a past Fort Worth Foodie. Who doesn't want to devour cucumbers with avocado, basil and a balsamic reduction?

 

Photo by the fab Kari Crowe.

 

 

Tropical fruit salad for clients. Kiwi, star fruit, papaya, mango, raspberries, mint, lime and local honey. 'Nuff said.

 

 

 

Magnolia Avenue love. Yucatan Taco Stand margs, Fort Worth Bike Sharing and perusing at Ryan's Fine Grocer and Delicatessan.

 

 

My fave quick salad at Central Market: greens with shrooms, edamame, dried cranberries, shredded carrots, grilled chicken and sunflower seeds. Accompanied by my adored drinksy: Holy Kombucha.

 

 

Margs with TCU sorority loves at Los Vaqueros for the 28th Annual Cinco de Callie Celebration! (Don't ask...)

 

Roasted Sweet Potatoes with Dark Cherry Salsa for clients. YUMMMM

 

 

Habanero-infused Old Fashioned in Boulder, CO for Memorial weekend. The first sip confused me (I'm an Old Fashioned snob). Then, it got better and better.

 

 

 

Memorial Day. On a farm. In Colorado = grass-fed beef, eggs from the backyard and adorbs doggies.

 

 

Today. For client. Sweet & sour slaw. Simple, and delicious.

 

 

Time for wine. Love y'all!

guilty: blogging hiatus

 

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

from Paco & John Mexican Diner.

 

 

 

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!

 

 

 

 

grilled summer veggies + jet skis

Summertime...
and the lake livin' is easy...

I celebrated the fourth of July on Lake Buchanan in Burnet, Texas with family and close friends. 


Our only itinerary for the trip: basking in the sun, afternoon naps, extended jet ski rides, cocktail hour at 2pm, spoiling our playful labs and grilling everything in sight!

Red, white and blue salsa 

with raspberries, jicama and blueberries.

Baby blue morning sky.

Just-grilled veggies ready to turn into a 

Grilled Ratatouille Salad with Basil Pesto.

Cocktail hour: Dark Cherry + Vodka Slush

Dad with grilled jalapeno cheddar sausage.

Lemon + Herb Red Potato Salad with Scallions

Cocktail hour: Coconut + Lime Daquiri

The patriotic Ms. Sadie

Afternoon nap.

Fresh berries ready for salsa.

My hammock view.

Gorgeous flames.

Blackberry Vanilla Cobbler straight from the oven.

I hope everyone had a delicious holiday!

sparkling rosé & spring birthdays

I've been a terrible, horrible, no good blogger lately. 

Please forgive me.

I do have fun spring food photos to post, a couple delish recipes to share and some simple entertaining techniques to offer. 

Cheers to spring!

Looking for a quick healthy dinner? 

Saute organic chicken sausage (this one has apple and smoked gouda), with sliced cremini mushrooms, sliced okra, fresh minced rosemary, minced garlic and edamame-- a funky delicious hodgepodge. 

 

Lovely flutes of pre-dinner rosé on the patio.

YUM Veggie Burger with sliced avocado and Tomato Basil Soup from Austin's Galaxy Cafe.

Funky Chinese take-out containers for a picnic-inspired photo shoot. Coming soon in the summer issue of Fort Worth Foodie!

Blackberry Mojitos with Serrano Simple Syrup 

from my Cinco de Mayo cooking class at Market Street

yields approximately 4 cocktails

2 cups water

1 cup sugar

2 serrano peppers, cut in half

2 cups blackberries

2 cups fresh mint

Juice and zest of 2 limes

1 bottle prosecco

Begin by making serrano simple syrup: simmer water, sugar and serrano halves in a small saucepan over medium high heat until thickened and reduced by half, approximately 10 minutes. Cool.

Meanwhile, muddle together mint and lime juice/zest in a large mortar and pestle. Set mixture aside in a small bowl. Next, muddle together blueberries and simple syrup. Split blackberry mixture between four glasses then top with divided mint mixture. Stir and add ice to glasses. Top glasses with prosecco.

A pre-birthday cupcake surprise for me! 

Vanilla with Cream Cheese Frosting.

My go-to guacamole recipe for a fiesta: Orange Peel Guacamole

This stuff is addictive and doesn't last long.

yields approximately 2 cups.

pulp of three ripe avocados

1 jalapeno, ribbed, seeded and minced

1/2 cup fresh cilantro, chopped

juice of two limes

1 tablespoon orange zest

juice of ½ orange

1 clove minced garlic

1/4 cup minced red onion

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

Mash all ingredients together until chunky. Garnish with cilantro leaves, thin-sliced orange peel and a sprinkling of coarse salt.

My latest Pinterest screen-shot:

champagne, cocktails, bright patterns and Daniel Craig :)

To-die-for chocolate meringue pie from The Black Rooster Bakery

Gorgeous antique treasures: crystal wine stoppers. 

Too big for some of my bottles but too beautiful not to display.

 

Dad's charred corn on the cob. Perfect to stir in to summer salads.

Lazy Sunday Charcuterie Board: Salami, Manchego, Dark Cherries, Brie, Rainier Cherries, Crackers and Marcona Almonds-- perfect with a glass of rosé of course.

A much appreciated article in the June issue of 

Inside Fort Worth magazine (page 8).

Mini Espresso Chocolate Puddings with a Strawberry Orange Compote for a Linguine and Dirty Martinis engagement party.

What a delicious spring this has been! 

Bring on summer...