It wasn’t until we were cleaning up from dinner and getting ready to put out the dessert that I realized I left one of the side dishes in the oven. I had prepped it the day before and all it needed was about 30-minutes to heat through thoroughly. So I popped it in the oven when the roast came out…and promptly forgot about it. The discovery was made a good hour or more after it should have come out. Suffice it to say, it was toasty. But was it salvageable? We decided to put it to the test and bring it back out with the family lunch today.
I’m in a semi-catatonic state today after several days of festivities (read: overeating and drinking). Aside from a few must-do things, I’ve had little oomph to do anything much more than tinker on my laptop so I made a few photo mosaics to share some of the special moments from this year’s Christmas holiday. Pictured here is the all-crystal tree in the lobby of the Fontainebleau Hotel, Miami Beach. I started the holiday season with a fabulous tasting dinner and wine pairing at Scott Conant’s ‘Scarpetta’ restaurant in the Fountainebleau. That dinner helped shape our Christmas Day menu — as did my recent trip to SF for the FoodBuzz Festival. Come see some merry photo mosaics…
When we moved to Florida from New York 15 years ago, we quickly learned that cold weather and snow are not really the criteria for the holiday season…and we happily dropped that notion! Goodbye boots, hello flip-flops.
Now, it’s Christmas trees and palm trees, house lights and boat lights, and sandmen instead of a snowmen; but, most importantly, it’s family, friends, good wine…and great menus! It’s a joyous time of year wherever you are.
In celebration of the holiday season, various cities in FL that border the Intracoastal Waterway host boat parades. Led by a fireworks barge, festively-decorated boats make their way up or down the canal and residents line the docks and cheer the parade…and some, like us, use it as an excuse to party! Who doesn’t love a party? Continue Reading
This post is more about concept than specific recipes. No surprise there, right? I tend to shy from telling you how much salt (or whatever) to put in your food. I don’t know how many people you’re cooking for, what their likes and dislikes are — and, based on the comments I receive, most of my readers are pretty damn good cooks. So, if you’ve been following FOODalogue for a while, you know I tend to tell you the ingredients and technique and let you do the math based on your palate.
Perhaps this post will give you some ideas for your next cocktail party. Continue Reading
I enjoy putting a brunch together. The prospect of creating a buffet of savory, sweet and fresh ingredients has real appeal to me. And, it’s an easy meal that always turns out so colorful!
Today’s brunch for 4 included: Tortilla Española, Tomatoes Oreganata, Pickled Vegetable Salad, Almond-Crusted Stuffed French Toast and Honey-Grilled Grapefruit Rings.
Come take a look…
The guests ‘may’ be sober, but the bird is definitely juiced! It arrives with a few cups of tequila and Grand Marnier in its belly.
Hope all you fathers out there had a very special day!
whole carrots, whole beets, mini sweet peppers, french string beans, purple potatoes, cipollini onions and a head of garlic (in their skins).*
Everything was brushed with a mixture of olive oil, S&P, thyme, rosemary, fennel seeds (the carrots and beets got a splash of balsamic glaze in their mixture). Roasted at 350 degrees till tender.
Mojo Rojo: Puree 1 jar Goya piquillo peppers (or sweet pimentos), 1/2 cup olive oil, a little salt, a splash of sherry vinegar, 1/2 cup of walnuts and almonds.
This time ‘save the best for last’ was a real truism…a citrus custard tart with fresh blueberries. I think Jim will be posting the recipe on his blog, Our Family Food Fight.
Back Story: For Christmas Day dinner, my son wanted a fried turkey and went out and purchased the fryer. But we had a rain-out. Fast thinking and successful surgery to de-bone the carcass to get it cooked quickly followed and we ate a very delicious (though not conventional) roast turkey.
Corn, avocado, cheddar cheese, black olives, capers, scallions dressed with fresh tomato salsa and extra squeezes of lemon.
Picadillo Stuffing may not be the most photogenic…but it’s definitely the most tasty! While I’m surely not the first person to make this, I didn’t follow anyone’s recipe — so here’s what I did (to the best of my recollection).
Chimichurri Sauce: 1 bunch of Italian parsley, 1 bunch of cilantro, garlic, olive oil, red pepper flakes, S&P, juice of 1 lemon, and a splash of red wine vinegar blended to desired consistency.
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