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Cocktails and Canapes Round-Up from the Creative Cooking Crew

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We’ve got a really great round-up this month.

For the March challenge, we stepped ‘out of the box’  — not that the Creative Cooking Crew has ever been boxed in. We took our love of creating interesting food items and paired them with boozy cocktails that were conjured up as a special pairing for our chosen canapés (or vice versa). Continue reading Cocktails and Canapes Round-Up from the Creative Cooking Crew

Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

New Year’s Eve was all about indulgences … foie gras with an apple gastrique and chutney, bone marrow, triple créme cheese and baguette rounds that served as the vehicle for all those delectable starters. Then came some shrimp and lentils (for New Year good luck) followed by a main course of cornish hens and black rice. Not just any cornish hens, either. These birds had a little foie gras under the skin and were basted with the fat rendered from the foie. Indulgent!

Though not French, the Chinese black rice was treated with a mirepoix which also included fennel and was mixed with chopped dates and toasted pecans for a little sweet-savory to complement the birds. Side dish: roasted string beans and mushrooms with a little gorgonzola topping. Continue reading Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

Trick or Treat: Meatballs + Spaghetti with Vodka Sauce for a Creative Culinary Crew Challenge

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It’s October — and that means Halloween. And you know what Halloween means … nothing is quite like what it seems.

The Creative Cooking Crew’s challenge this month is to have some fun with the holiday. I decided to play a little virtual trick or treat. But it turned out more like a ‘trick and treat’. Continue reading Trick or Treat: Meatballs + Spaghetti with Vodka Sauce for a Creative Culinary Crew Challenge