Archive for April, 2008
Fabulously Modern Oil & Vinegar Set…
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Yay or Nay: The Shrimp Butler…
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Hate the job of de-veining shrimp and always forget to ask your fishmonger to do it for you? Here’s a Yay or Nay for you to think about – The Shrimp Butler.
Supposedly with a quick motion it de-veins the shrimp for you, leaving you to decide what to do with the shell and tail. I saw this profiled on Fine Living this weekend and my curiosity was piqued.
So, what say you – Yay or Nay?
Behold the Pot Rack…
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Last fall, I fell in love with this pot rack when I saw it in the Southern Living catalog. My gal M. surprised me with it for Christmas and trust me when I say it’s fabulous.
It was finally hung when my dad visited and I’ve got it outfitted with the pots and pans in my cabinet. He made sure it was super stable so I don’t have to worry about Shadow getting bopped in the head.
Just to be safe, I figured I’d behave and only put one Le Creuset skillet on there and the copper pot along with the much lighter skillets, various ladles and spatulas. Also, for a bit of decoration, I also put some copper ornaments that I bought from Williams Sonoma for the holidays.
It’s functional and gorgeous.
Sur La Table – How You Tempt Us So…
Posted by: | CommentsWell – let’s rephrase – Le Creuset – how you tempt us so.
Did y’all see that they added YET another color line to their offerings – DIJON. Now, last time I visited SLT, they were discontinuing Chestnut. I know Williams Sonoma added a darker blue shade and I do like the color of the Dijon however, I’m still a Caribbean gal. For those that want a burst of sunshine in your kitchen, check it out here.
Fondue Anyone?
Posted by: | CommentsI’ve been looking for a fondue set lately as I’ve been wanting to have a fondue soiree.
I’ve been fondling this Le Creuset Fondue Pot for a while now. I think the time has come to investigate the Le Creuset outlet as well to see if they have one that’s at a lower price. It’s sturdy, well made and I swear by Le Creuset’s products. The price makes it quite the investment for an occasional piece, but a piece that will be used for many years.
A more wallet friendly alternative is the Cuisinart Electric Fondue pot. Dishwasher friendly, generously sized and non-stick. It handles everything from cheese to chocolate to oil. Again, a pot made for multi-tasking with a temperature control.
Now, when it comes to dessert, what about this Chocolate Fondue set? Y’all know I really am a sucker for pretty copper. Yes, I think this will be on my “hmmm.. perhaps I need to investigate further” list.
Sur La Table has a more reasonable priced Copper Fondue Pot that looks a bit more “multi-tasking”.
Tried & True: Herbed Baked Eggs
Posted by: | CommentsThis is one of those recipes that I love to make for a light dinner or a fabulous breakfast. What is it they say – eggs are good anytime?
Trust me when I say, once you try it – it will be one of your favorite go-to recipes.
Herbed Baked Eggs [Recipe Courtesy of The Barefoot Contessa]
Ingredients:
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
- Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet.
- Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
- Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven.
- Allow to set for 60 seconds and serve hot with toasted bread.
Deal Alert: Ruffoni Copper On Sale
Posted by: | CommentsThis morning, in my inbox was an email from Michael Chiarello’s NapaStyle saying that it’s time for some Spring Cleaning and they took 50% off their clearance prices. Of course, you know I adore ANYTHING that’s copper, especially Ruffoni pots.
Check out this Ruffoni Risotto Pan marked down from $246 to $86.99. Yes, you read that right. For something that will last you a lifetime, this is a gorgeous addition to your kitchen
If I didn’t have my Polenta pot already, I’d be snatching this up in a heartbeat – the Ruffoni Polenta Pot at $56.99
Limoncello Brings A Little Bit of Sunshine
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Is this gorgeous? Gotta love Michael Chiarello and Napastyle for their excellent serving ideas. This carafe set is on my “Must get” list.
Speaking of Limoncello, the other day I bought my first bottle ofLimoncello, just because. I saw a couple cocktail recipes that I want to try and they sounded delicious. I knew it had a bit of za-za-zu as, well, we all heard about Danny Devito and George Clooney falling prey to its siren call.
As I was in my freezer this morning, that lovely bottle was just in front of my eyes begging to be in recipes other than just cocktails which sent me on a mission.
Courtesy of Epicurious, I’m adding this recipe to my arsenal for my next soiree. Enjoy!
Mixed Berries With Marscarpone-Limoncello Cream
Ingredients: For the Berries: Preparation Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form. Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 cups. Top with mascarpone cream
3/4 cup chilled whipping cream
1/2 8-ounce container mascarpone cheese
3 tablespoons plus 1/2 cup sugar
3 tablespoons limoncello (lemon liqueur)
8 cups assorted fresh berries (such as raspberries, blueberries,blackberries, and hulled sliced strawberries; about 2 pounds)
3/4 cup raspberry preserves
1 tablespoon grated lemon peel
