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!

coffee flan + mardi gras

lately...

local Austin beets

Tangerine + Habanero Martini

recipe seen in Inside Fort Worth Magazine

Pizettes with Shrimp, Romesco,

Toasted Coconut & Microgreens

my latest Pinterest

inspiration board screenshot

local Rainbow Chard

sauteed in bacon grease

Larry the lobsta

bubbles + coffee flan

from Revolver Taco Lounge

homemade V-Day treat

Bordelaise from Black Rooster Bakery

Edamame potsticker forming

"looking forward to spring"

photo shoot with Kari Crowe Photography

Fat Tuesday Chocolate Chunk Cookies

the perfect soufflé + valentine's day

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

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

sugared cranberries & a sparkling treat

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.