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Lemon Garlic Shrimp w/ Spaghetti Squash

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Lemon Garlic Spaghetti Squash

So we are well into the New Year, and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.

I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.

Roasted Spaghetti Squash

I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti that’s normally loaded. I swapped out healthy spaghetti squash roasted with olive oil, sea salt and pepper instead of pasta to lighten up the carbs and calories.

Spaghetti Squash

Then I simply shredded it into spaghetti strands with a fork…

Sautéed Lemon Garlic Shrimp

and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,  fresh parsley and a big splash of fresh lemon juice. YUM!

Lemon Garlic Roasted Spaghetti Squash

It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.

You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish – creativity is good!

Hope you enjoy the recipe and here’s to happy and healthy New Year to all of you. xx

Lemon Garlic Shrimp w/ Spaghetti Squash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Makes 4-5 cups Spaghetti Squash and approximately 3 cups of Lemon Garlic Shrimp, serving 2.

This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!

Ingredients

  • Roasted Spaghetti Squash:
  • 1 (3-pound) spaghetti squash
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Lemon Garlic Shrimp:
  • 6 cloves garlic, sliced
  • 1 pound medium shrimp, peeled and deveined (16-20 ct)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Pinch of red pepper chile flakes
  • 3 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Sea salt and black pepper, to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Roasted Spaghetti Squash:
  2. Preheat oven to 375 degrees F.
  3. Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
  4. Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
  5. Remove squash from oven and turn side up, letting it cool for about 10 minutes.
  6. Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
  7. Lemon Garlic Shrimp:
  8. Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
  9. Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
  10. Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
  11. Garnish with additional fresh parsley and grated parmesan cheese, if desired.
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http://www.theartfulgourmet.com/2017/01/31/lemon-garlic-shrimp-w-spaghetti-squash/

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Chile Chocolate Braised Short Ribs

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Short Ribs

There’s nothing more comforting and heartwarming on a crazy cold day than braised short ribs with roasted veggies and mashed potatoes. Can we say heaven in a bowl?

These short ribs take a while to make but they’re worth the wait (I promise!) – I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!) along with a dash of cocoa powder (the super intense Dutch red kind made by Guittard is my fav). They’re braised in broth, a full bottle of red wine (you’re welcome), and topped with fresh parsley.

Once they’re done cooking they will be falling off the bone – then I made a reduced sauce with a knob of butter at the end to make it super silky and delicious. I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy-savory-chocolate-chile-wine sauce. OMG.

Go ahead, indulge. You can always work it off tomorrow. Besides, a big bowl of comfort food and Netflix is more fun anyways 🙂

Chile Chocolate Braised Short Ribs

Prep Time: 1 hour

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

A classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs. Super savory and tasty, served with roasted veggies, and either mashed potatoes or egg noodles.

Ingredients

  • 2 large dried chile peppers, stemmed and deseeded
  • 1 cup boiling water
  • 5 1/2 pounds center cut short ribs, on the bone
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chipotle olive oil (or regular EVOO if you prefer less spicy)
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons Dutch red cocoa powder (Guittard)
  • 4-5 cloves garlic, smashed
  • 3 small onions, chopped
  • One bottle red wine (Pinot Noir or Merlot or Cab Sauv)
  • 2 tablespoons balsamic vinegar
  • A few sprigs of fresh herbs (rosemary and thyme)
  • Knob of unsalted butter (1-2 tablespoons)
  • Fresh parsley, chopped for garnish
  • Roasted cauliflower and brussels sprouts, for serving
  • Mashed potatoes or egg noodles, for serving

Instructions

  1. Preheat oven to 325 degrees. Adjust rack to lower third.
  2. Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
  3. Meanwhile, sprinkle short ribs on both sides generously with kosher salt and pepper and let rest to room temperature about 15 minutes while peppers are soaking.
  4. Heat olive oil in a large Dutch oven over medium-high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side/15 minutes per batch).
  5. Once all short ribs are seared, place on a platter tented with foil and set aside.
  6. In a blender or food processor, add the chiles, water, stock, tomato paste, cocoa, garlic, onions, and a little dash of salt and mix thoroughly together until smooth.
  7. Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2-3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).
  8. Add the pureed chile-onion mixture, balsamic vinegar and fresh herbs to the pot and boil together for a few minutes. Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.
  9. Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
  10. Put the Dutch oven on the stove and heat over medium-high for another 10 minutes or so until sauce thickens and reduces. Remove from heat and add a knob of butter into the sauce to make it extra silky and smooth.
  11. Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.

Notes

You can also substitute hard cider or a dark lager beer for the red wine.

http://www.theartfulgourmet.com/2017/01/24/chile-chocolate-braised-short-ribs/

 

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Happy Holidays! A few of my favorite holiday recipes

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Happy Holidays

Well the holidays have finally arrived – my favorite time of year! I love having some time to rest and relax and enjoy quality time with friends and family, especially around the table sharing delicious food and wine. So to celebrate the season, I’ve rounded up some of my favorite holiday recipes that I’ve created over the years – either for myself or a few of my clients (KitchenAid, Colavita and Seven Barrels), that I wanted to share with all of you. From appetizers, to salads, to desserts, entrees and cocktails, they all have that special magic touch perfect for the holidays.

I’d love to hear in the comments below what some your favorite holiday recipes are too – feel free to post them and share a link below, and if you want to share my recipes online please include a link back to my site and credit to Kristen Hess / The Artful Gourmet and @artfulgourmet on social media (Facebook, Twitter, Instagram, Pinterest and Tumblr).

Wishing you all a Merry Christmas, Happy Hanukkah and a joyous and prosperous New Year 2017!

 

BloodOrangeCake_StrawberrySauce

Blood Orange Olive Oil Cake with Strawberry Chocolate Sauce 

PumpkinPearTart

Pear and Pumpkin Tart

Mini Holiday Tarts

Mini Sweet and Savory Holiday Tarts

Roasted Squash Salad

Roasted Squash Salad with Spiced Pecans

Holiday Brunch Strata

Holiday Brunch Strata

Almond Cookies

Almond Shortbread Cookies with Blood Orange Glaze

Parmesan-Garlic-Artichoke-Dip

Hot Parmesan Artichoke Dip with Homemade Pita Chips

Maple Walnut Pie

Maple Brown Sugar Walnut Pie

Swedish Meatballs

Braised Swedish Meatballs

Butternut Squash Ricotta Tart

Three Cheese Butternut Squash Tart with Bacon

Choc Thumbprint Cookies

Chocolate Thumbprint Cookies

Truffled Pancetta 3 Cheese Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic

Whiskey Sour and Stuffed Mushrooms

Holiday Cocktail Party! Appetizer and Cocktail recipes 

Sweet and Spicy Asian Chicken Bites

Sweet and Spicy Asian Chicken Bites

Brussels Sprouts

Glazed Brussels Sprouts with Bacon, Shallots and Balsamic

SpinachSalad-Vinaigrette

Spinach Salad with Blood Orange Vinaigrette

ChocolateChipotleShortRibs

Chocolate Chipotle Braised Short Ribs

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Olive Garden unveils new ‘Tastes of the Mediterranean” menu

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Olive Garden Tastes of the Mediterranean Menu

I had the opportunity to attend a special preview tasting of Olive Garden‘s new ‘Tastes of the Mediterranean’ menu this week at a lovely event held at Haven’s Kitchen in NYC with a group of other food bloggers, writers and journalists.

Media Preview Haven's Kitchen

Olive Garden Team

We sampled a (generous!) variety of delicious food and wine, and learned more about the new menu ideas and inspiration from the Olive Garden team and Executive Chef, Jim Nuetzi

Olive Garden Tasting Event

Inspired by the flavors of Italy’s Mediterranean Coast, Olive Garden is evolving its popular Lighter Italian Fare menu to the new ‘Tastes of the Mediterranean’ menu, which celebrates the flavors and cooking styles from the popular Mediterranean region of Italy with all entrees under 600 calories.

Chicken Margherita

Beginning Jan. 2, two new entrees – Chicken Margherita and

Linguine Di Mare

Linguine di Mare – will be available in restaurants. Following, the fully evolved ‘Tastes of the Mediterranean’ rebranded menu section, which includes guest favorites as well as the new entrees, will be introduced on Jan. 23.

Executive Chef Jim

“Healthier dishes at restaurants can often be perceived as boring or unsatisfying. However, our Mediterranean-inspired Shrimp Scampi with its flavorful ingredients was our second most popular entrée on the entire menu last summer,” said Jim Nuetzi, Executive Chef for Olive Garden. “The positive reaction from our guests further showed that we could create indulgent and craveable entrees that just happen to have the added benefit of lower calorie counts.”

Shrimp Scampi

The guest-favorite Shrimp Scampi, which was introduced to the Olive Garden menu last year, has exceeded any other Olive Garden lighter fare entrée in popularity. Many guests were surprised that the flavorful and satisfying dish was only 500 calories.

Grilled Chicken Parmigiana

The guest reaction to the Shrimp Scampi inspired chefs to explore additional ingredients that would excite guests in the same way, leading them to the cuisine of Italy’s Mediterranean coast. The region is long known for healthier lifestyles and cooking with light, flavorful ingredients such as seafood, olive oil, fresh vegetables, whole grains and Italian spices.

Chicken Margherita & Zucchini

Chicken Piccata

Herb Grilled Salmon

The ‘Tastes of the Mediterranean’ menu features:

Olive-Garden-Chicken-Margherita

  • NEW! Chicken Margherita: Grilled chicken breasts topped with fresh tomatoes, mozzarella, basil pesto and a lemon garlic sauce. Served with parmesan crusted zucchini.

Olive-Garden-Shrimp-Scampi

  • Shrimp Scampi: Shrimp sautéed in a garlic sauce, tossed with asparagus, tomatoes and angel hair pasta.

Olive-Garden-Linguini-di-Mare

  • NEW! Linguine di Mare: Shrimp and mussels sautéed with homemade pomodoro sauce and whole grain linguine.

Olive-Garden-Herb-Grilled-Salmon

  • Herb-Grilled Salmon: Filet grilled to perfection and topped with garlic-herb butter. Served with parmesan-garlic broccoli.

Olive-Garden-Chicken-Piccata-Dinner

  • Chicken Piccata: Grilled chicken topped with a lemon garlic butter sauce, sun-dried tomatoes and capers. Served with parmesan crusted zucchini.

Olive Garden Tilapia Piccata

  • Tilapia Piccata: Delicate white fish baked in a lemon garlic butter sauce with sun-dried tomatoes and capers. Served with parmesan crusted zucchini.

Entrees on the rebranded menu start at $14.29.

Warm Chocolate Baci Cake

And last but not least, we enjoyed a gorgeous dessert, Warm Chocolate Baci Cake with coffee..simply divine. 

Olive Garden

..and got some take home goodie bags with a bottle of wine and some wine glasses!

 ———–

ABOUT OLIVE GARDEN

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.8 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 1,500 restaurants that generate over $6.8 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 150,000 people, Darden is recognized for a culture that rewards caring for and responding to people. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated more than 35 million pounds of food to local community food banks across the country.

Guests can join the conversation and connect with Olive Garden at Facebook.com/OliveGarden, Twitter.com/OliveGarden and Instagram.com/OliveGarden. For more information and to find your nearest Olive Garden restaurant, visit OliveGarden.com.

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Great Read: PAIRED – Champagne and Sparkling Wines Cookbook

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Paired Cover

PAIRED Champagne and Sparkling Wines is a gorgeous cookbook by Australian Photographer Fran Flynn and Wine Expert David Stevens-Castro. The book is filled with tons of information on champagne and sparkling wines and how to pair food and recipes accordingly.

prosecco

They break up the book into different sections based on the different types of wines (Champagne, Cava, Prosecco, New World Sparkling Wines, etc.) with a background on how the wines are made, from what regions, the differences between them which make it easy to understand.

Wine Descriptions

Champagne, Prosecco, Cava, and New World Sparkling Wines all have different fermenting processes from different regions (France, Italy, Spain, Australia, New Zealand) with varying bubble sizes, flavors and characteristics which is absolutely fascinating! They review the wines at a glance describing the different classifications of sparkling wine, what grapes are used, flavors and types of wine. Then they go into more detail with each type of wine suggesting cheeses and recipes that pair well with each based on their flavors.

Croquettes

The food photography by Fran is absolutely gorgeous and mouthwatering, and the way they match the recipes to the different types of sparkling wines is brilliant and well thought out based on matching and balancing flavors of the food with the qualities of the champagne and sparkling wines (sweet paired with sweet, salty paired with sweet, reds vs. roses vs. whites, spicy paired with Asian, tangy paired with dry, etc.)

Empanadas

Gnocchi

There are delicious recipes for cheese and charcuterie boards, appetizers, main dishes, salads and desserts, and I love how they also created specialty tasting menus at the end to help the reader plan a party pairing different wines with different foods for a unique experience – Light and Luxurious Lunch, Rich and Decadent dinner, All that Sparkles, Distinct Pleasures and Latino Influenced.

Inside Spread

I highly recommend this book for anyone interested in learning more about Champagne and Sparkling Wines and to refer to it for their next tasting adventure and party or gathering with family and friends. And it’s perfect for the holidays where bubbles are celebrated and enjoyed the most!

Sabrage

Back Cover

Get the book online here

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Mini Vegan Chocolate Donuts w/ Salted Caramel Pumpkin Spice Glaze

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Mini Vegan Chocolate Donuts

Fall has arrived my friends, and we all know what that means. Pumpkin Spice. Everything. In the spirit of the season, I’ve decided to make some Mini Vegan Chocolate Doughnuts with Salted Caramel Spiced Pumpkin Glaze.

Vegan ingredients

They’re a perfect fall dessert, and healthy too! These doughnuts are made with all natural vegan ingredients – red kidney beans, unsweetened soy milk, vanilla extract, coconut sugar, cocoa powder, flour and baking powder – and you wouldn’t believe how good they taste.

KitchenAid Mini Donut Pan

They are so delicious (and cute!) and easy to make with the help of my KitchenAid® Diamond Blender and Mini Doughnut Pans – and they bake in only 10 minutes in my Convection Countertop Oven!

Glazed Mini Donuts

The glaze is super easy to make too – made in my KitchenAid Stainless Steel sauce pan with fresh pumpkin puree, coconut cream and coconut sugar and pumpkin pie spice all cooked into a gooey luscious caramel sauce then topped with flaky sea salt – it’s the most lovely combination of Fall flavors in one tiny bite!

mini vegan chocolate donuts

ooh…aren’t they lovely and delicious? Oh, and they’re vegan and gluten-free too! Isn’t that wonderful.

bet you can’t have just one bite! 

CLICK HERE TO SEE STEP-BY-STEP RECIPE ON THE KITCHENTHUSIAST BLOG!

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Spice Up your Halloween w/ Spooky & Delicious Cocktails

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pumpkin-spiced-rum

Hey friends, Happy Halloween! It’s my favorite holiday of the year (well, besides Thanksgiving and Christmas) and what better way to celebrate than making some spooky and delicious cocktails for your #Halloween party!

captain-morgan-jack-oblast

I love Captain Morgan Caribbean spiced rum, and they have a new kid in town – Jack-O-Blast! It’s the same delicious rum but has all the seasonal flavors of Fall incorporated like pumpkin spice and cinnamon..yum! I wanted to share a few cocktail recipes with you to try with this delicious elixir that will spice up your #Halloween festivities this year.

jack-oblast

And actually, it’s so darn good, you could sip it on ice all by itself! But pick some up quick because it’s limited edition meaning they only sell it in the Fall. Hope you have a Jack-O-Blast time whatever you’re doing for the holiday! Enjoy 🙂

CLICK HERE TO SEE WHERE YOU CAN FIND IT NEAR YOU

apple-jacko

Apple Jack-O

  • 1.5 oz. Captain Morgan Jack-O’Blast
  • 4 oz. chilled apple cider

DIRECTIONS: Combine all ingredients in a glass filled with ice, stir and serve.

mutiny-mules

Mutiny Mule

  • 1.5 oz. Captain Morgan Jack-O’Blast
  • 3 oz. ginger beer
  • 0.5 oz. lime juice

DIRECTIONS: Combine all ingredients in a glass filled with ice, stir and garnish with a lime wedge.

capts-cauldron

Captain’s Cauldron

  • 1.5 oz. Captain Morgan Jack-O’Blast
  • 2 oz. orange juice
  • 1 oz. cranberry juice
  • Optional: 1 oz. club soda topper
  • Lemon wedge – squeezed

DIRECTIONS: Combine all ingredients in a glass filled with ice, stir and garnish with a lemon wedge.

I’d love to hear what fun and spooky cocktail recipes you all are making (or would make!) too..cause, you can never have enough delish cocktails in your life, right? Please comment below! 

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Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

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Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

CLICK HERE TO SEE STEP BY STEP INSTRUCTIONS AND THE FULL RECIPE ON THE KITCHENTHUSIAST BLOG!

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

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Cocktails for National Whiskey Sour Day!

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Crown Royal Whiskey Sour

National Whiskey Sour Day is finally here, (August 25th) and I’m celebrating one of my favorite cocktails by sharing a few delicious and easy recipes courtesy of Crown Royal, George Dickel and Bulleit.

whiskey sour

Over a century ago, the Whiskey Sour originated as one of the simplest cocktails, with variations of whiskey, lemon juice, and sweetened with sugar. The mix lost attention after the prohibition era, but it resurged with the heightened interest in craft cocktails. Thanks to whiskey’s newfound status and the use of fresh ingredients, the Whiskey Sour has made a strong comeback.

Crown Royal Northern Harvest Rye_bottle shot

Because sours have a higher ratio of alcohol to mix than your typical cocktail, the “unofficial” holiday appeals to the summer beverage interests of men and women alike.

Bulleit Bourbon

To celebrate the revival of the classic Whiskey Sour, honor the holiday by sipping one of the recipes below – a traditional recipe using George Dickel No. 12, and two modern recipes with a twist using Bulleit Bourbon and Crown Royal Northern Harvest Rye.

George Dickel No 12 Whiskey

WHISKEY SOUR RECIPES

George Dickel Whiskey Sour

George Dickel Whiskey Sour

1.3 oz. George Dickel No.12 Whiskey

1.5 oz. lemon juice

0.75 oz. simple syrup

Shake and strain ingredients into an ice-filled rocks glass. Garnish with a lemon wedge or cherry.

Jeff's Redneck Sour

Jeff’s Redneck Sour

1.25 oz. Bulleit Rye

1 oz. fresh lemon sour

0.5 oz. fresh grapefruit juice

2 dashes grapefruit bitters

Shake and strain ingredients into an ice-filled rocks glass. Garnish with a grapefruit half wheel.

Click here for Bulleit Rye Traditional Whiskey Sour recipe

The Harvest Sour

The Harvest Sour

1 oz. Crown Royal Northern Harvest Rye

.5 oz. Crown Royal Regal Apple Flavored

.5 oz. lemon juice

.5 oz. simple syrup

1 Dash Pimento Bitters

1 Egg White

Grated Nutmeg (optional)

Combine ingredients in a shaker with ice. Shake well and strain into a chilled coupe glass. Grate nutmeg for garnish (optional).

—————–

More about Bulleit Bourbon: 

Distilled in Kentucky from the highest quality ingredients, this new variant is a barrel strength version of Bulleit Bourbon with the same high-rye mash bill – roughly 2/3 corn and 1/3 rye. In April, Bulleit Barrel Strength received a Gold Medal from the 2016 San Francisco World Spirits Competition, continuing Bulleit’s history of sharing award-winning whiskeys.

More about Crown Royal Northern Harvest Rye:

With more than 75 years of experience producing quality Canadian Whiskey, Crown Royal introduces its first-ever blended rye whiskey, Crown Royal Northern Harvest Rye. Crafted from 90% rye whiskey, the new blended whiskey from Crown Royal is produced at the brand’s distillery in Gimli, Manitoba, where the distinctive Northern winters create the perfect conditions for a deliciously flavorful, extraordinarily smooth whiskey.

More about George Dickel No. 12:

A 90 proof Dickel whiskey that uses older whiskies to create deeper, more assertive flavors and an incredibly smooth finish. The taste is refined with hints of vanilla and a dry crisp finish– a result of their charcoal mellowing process. Concentrated flavors of rich oak and subtle vanilla lead to a long finish with hints of maple, butter and smoke. It’s a whiskey with enormous depth, range and personality – considered by many to be the gold standard of Tennessee Whiskey.

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{Things I Love} :: Summer 2016

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My {Things I Love} list is back for Summer 2016 with some fun and interesting objets de desir, places, people, books, recipes, photography, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion…until next time, Happy End of Summer, and Bon Appetit!

fresh fish cookbook

Fresh Fish Cookbook

Jennifer Trainer Thompson‘s new cookbook has gorgeous photography, amazing seafood recipes and great stories of her living along the New England coast, all the while demystifying how to cook fish simply and deliciously. You’ll find recipes for soups and chowders, shellfish, fish entrees, side dishes, desserts and beachy cocktails for your next Summer seaside feast.

Jennifer is the author of over 20 books, a self-professed hot sauce maker and chicken chaser, and author of the blog Jump Up and Kiss Me, where you can find more of her food stories and recipes.

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https://www.amazon.com/Fresh-Fish-Fearless-Grilling-Shucking/dp/1612123376

coconut rose petal ice cream

Coconut and Rose Petal Ice Cream w/ Cardamom Crumble

Not only is this a beautiful Summer dessert, it’s vegan, made with coconut milk and vanilla, fresh rose petals and a cardamom and oats crumble topping.  A dream come true.

Linda Lomelinos of Call Me Cupcake Blog

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Ken & Cook NYC

It’s currently #NYCRestaurantWeek, and we all know what that means. Bingeing on some of the most delicious food and drinks in NYC, without guilt of course, at $42 per person for dinner and $29 per person for lunch including appetizers, entree and dessert. I recently visited Ken and Cook with a friend for dinner the other night and I had a glorious feast of Ahi Poke Tuna, Seafood Ceviche, Filet Mignon with Basil Pesto Mashed Potatoes with a Chocolate Lava Cake w/ Salted Caramel Ice Cream and Tiramisu for dessert. With unlimited Prosecco on the house, at that. The atmosphere was lovely, the staff super attentive and gracious. In a great location in SoHo on Kenmore Street at the best table in the house. Must try – 100% delicious!

http://www.kenandcook.com

nora luther

Nora Luther Food Photography

Being a food stylist and photographer myself, of course I’m obsessed with all things food photography. I discovered Art Director Nora Luther’s food photos from another food blog I visit frequently and was blown away by her photos of food literally flying in the air.  So creative and very cool way to present food in a unique way.

blackberry crostata

Blackberry Chocolate Italian Tart with Coffee Creme Fraiche

OK. I absolutely love fruit tarts in the Summer. But blackberries and chocolate in a whole grain coconut flour crust? Topped with coffee infused creme fraiche? And what a gorgeous presentation at that, by Valentina of Hortus food blog. yes, please. 

pereg flours

Pereg Gourmet Alternative Flours

We all know that gluten-free is all the rage, and Pereg Gourmet just launched a new line of alternative flours this year to give consumers more cooking and baking options for gluten-free diets. They have 6 new varieties including Almond flour, Banana flour, Buckwheat flour, Chickpea flour, Coconut flour and Farro flour. All are gluten free except for the Farro, and are 100% natural, non-dairy and certified kosher. I was fortunate enough to get some samples myself, so it’s time to experiment with some fun recipes for Fall – hmmm, I’m thinking pizza, tarts and pies, homemade pasta..let’s see what I can come up with – stay tuned!

fried chicken gravy poutine

Fried Chicken and Gravy Poutine

O.M.G. – 5 words: fried chicken. gravy. fries. cheese curds. BACON. #yum

http://realfoodbydad.com/fried-chicken-and-gravy-poutine/

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The Capital Grille #GenerousPour Summer Promo

My friends and I visited The Capital Grille the other night on 42nd St in NYC to take advantage of NY Restaurant Week (yes, once again!) and to partake in their #GenerousPour Summer promo. For only $28, were able to taste a variety of 3 whites and 3 reds, handpicked by The Capital Grille to accompany our dinner menu. We had the Clam Chowder (super good!), Dry Aged NY Strip and Grilled Shrimp, Beef Tournados, and Pan-Seared Salmon (all amazing!) with Green Beans and Mashed Potatoes (to. die. for.) and an amazing Creme Brûlée (my favorite!!) for dessert.

My favorite wines were the Provenance Sauvignon Blanc from Napa CA, and the Beaulieu Vineyards Tapestry Cabernet (a bordeaux blend), also from Napa. We managed to stay for a few hours with full bellies and lots of generously poured vino and escaped for less than $100 each, including tip. Now that’s a delicious steal.

http://www.thecapitalgrille.com/events/the-generous-pour-wine-tasting

peach burrata salad

Peach Burrata Salad

This fresh summer salad is the perfect recipe for a light lunch or side dish for dinner. The saltiness of the prosciutto with the subtle heat of the red onion and the creaminess of the burrata is a seriously magical combination. And it’s stunning to look at too, is it not? I’m thinking a side of sparkling rose would just top it off beautifully.

http://www.designlovefest.com/2016/08/peach-and-burrata-salad/

french country cooking cookbook

French Country Cooking Cookbook

Another lovely cookbook from one of my favorite food bloggers, Mimi Thorisson of Manger. Filled with gorgeous as ever French styling and recipes and photos that will make your mouth water and wish you too were living in the countryside of France. Available Oct 25, and for pre-order on Amazon and Barnes and Noble online…can’t wait to get my hands on it!

lobster tails

Lobster Tails with Mojo de Ajo & Grilled Corn Salsa

I love anything grilled, and this recipe absolutely screams Summer. Grilled lobster tails with garlic, chipotle, cilantro and lime marinade and a side of grilled corn salsa with more spicy flavors like jalapeño, onions, and basil. Sounds divine. Must make tonight.

http://www.upcloseandtasty.com/blog/2014/july/lobster-tails-with-grilled-corn-salsa

caprese mac and cheese

4 Cheese Caprese Mac and Cheese

O.M.G. Pasta. Heirloom tomatoes and basil. All baked into a bubbly pot with 4 melty cheeses – cheddar, havarti, mozzarella and brie. Tieghan from Half Baked Harvest does it again. Gorgeous and delicious as always.

 

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