These are the great cookies my sister turned me on to at Lavain Bakery in NYC.
You can get them mail ordered at Lavain Bakery ( just click on the name). This is a tiny place which produces amazing baked goods.
And this is a look at their bread with chocolate.
We were lucky to have David Joachim, who along with Andrew Schloss and Mark Bitterman, who have come out Chef Salt. It contains no kosher salts (which are used to draw liquid out of your product – who wants that for your steaks!) They use salts from all around the world mixed with delicious other herbs & spices, I love them!) Try them out…you can get them at Crate & Barrel.
This is one of the new menu items on the tasting menu. It is a bruschetta with a wonderful mix of veggies with a hint of truffle oil. Delicious!
We had a delicious time with Chef Ray Anderson and Danielle from the Scottsdale Resort & Conference Center 7700 East McCormick Parkway Scottsdale, AZ 85258 (480) 991-9000. They have some great things going on for the summer. Rooms for $110.00 with $100.00 of that you can use for food and libation. That means the room only cost $10.00. There is also a great new tasting menu at the Palm Court, where they still do table side service and have matchbook covers with your name on it if you call for a reservation. Chef Ray & Danielle brought a few of the items on the menu. Even in to go tins it still looked amazing and tasted fantastic. Another great deal is Friday nights at Sangrias at the Scottsdale Resort & Conference center they have $5.00 Beer & Wine tastings…..What a deal!!!!! Thanks Scottsdale Resort & Conference Center for taking such good care of us at all of their wonderful venues! DON’T FORGET Champagne SUNDAY BRUNCH!!!
Barrie Lynn, The Cheese Impresario joins us today to introduce us to a new cheese, called Red Rock, this is what she wrote: Every now and then I taste a cheese that blows my mind. Fourth generation Wisconsin cheesemaker, Chris Roelli from Roelli Cheese Haus recently made a new small batch artisanal cheese. This cheese is Red Rock and it almost brought me to my knees when I tasted it. Red Rock is stunningly beautiful with its super red/orange color, blue veins and striking natural rind. It’s an ultra creamy cow’s milk Cheddar that’s spiked with a touch of blue with blue veins running through the cheese. This combination is the the perfect mingling of two flavors. I don’t know how Chris does it. I know he sources high quality cow’s milk and makes cheese at the same historic creamery his great grandfather made cheese in. Chris also created a propriety blend of cultures for Red Rock that add to the unique and complex flavors.
Home Grown Figs - from this........
to This!!!! It was so easy & so delicious.
We have two fig trees and I had a good amount ripening really fast, so I took out my Read More→
I learned so much last night when I took a class on canning. Caroline Van Slyke from Boho Farm and Home taught the class. Read More→
Click on the photo to purchase
The folks at Yonanas.com have been so nice to give away one machine to one lucky listener. Call in to win.
I have a dear friend who has been inviting me to go with her to Singh Farms , at the loop 101 and Thomas on the North West Corner on the East side of the highway, on a Saturday morning. This has gone on for a few years and I have not done it. This week I finally went and I had no idea what I was missing. Read More→
I love these and are great to make for company and of course Mother’s Day. This video shows you how to make them. Just click on the photo. Here are some other ideas. Read More→
Susan from Scottsdale sent this great link to holiday baking GLUTEN FREE…from Land O Lakes. Thanks!
Click on the picture for the recipes.
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The Culinary Confessions cookbook for charity is here! Recipe Confessions contains secret family recipes, chefs' favorites, award-winning dishes, and more.
At just $25.00 -- with the net proceeds going to St. Mary's Food Bank in Phoenix -- even the price is tasty!
