Good Morning Darlings!
Yesterday was such fun. With the snow piling up, Atlanta shut down. The neighbors took to the park to sled and just play in the snow. And since all that sledding and snowball fighting works up an appetite, I suggested a pot luck supper at our house around 5pm.
Eric sleds down the hill.....whee!!!
Good Morning Darlings!
I just received a fun message from Jaclyn in New York telling me about Kahlua’s Delicioso Night In 2011. Not only do they have Food Network Chef Aaron Sanchez on board, but they are giving away a trip for FOUR – one night in NYC and three nights in Veracruz, Mexico. And the evening in NYC is accompanied by a dinner hosted by Chef Sanchez in New York. Wouldn’t that be swell? Log on to the website and you could win! I might win, too!
Good Morning Darlings!
Well, I’m not sure what CSN stands for, but they have everything! From leather messenger bags to large appliances and everything in between. And, they have been so kind to offer one of my adorable readers a $65 gift card to use as you wish. Merry Christmas!! Just leave a comment and I will pick a winner on Monday, so you don’t have too wait long.
Lets take a look at some of the goodies (one for you, one for me! and maybe one as a gift…or not, your choice).
I know it’s cold outside, but how about pretending it’s spring inside with this gorgeous robin egg’s blue pasta bowl by iitala Teema?
iitala's Teema Pasta Bowl - $17.00
And to feel uber chic while sipping soup, hot chocolate or a late afternoon latte, how about this fabulous set of 6 Venice Soup Cups by Ten Strawberry Street?
Pretend you are Sophia Loren and look super glam. Set of 6, $38.94
Oh, I know you will love this next one. Again, from Ten Strawberry Street, these black and white striped cereal bowls will have you clamoring to eat the most important meal of the day. Love love love!
Set of 6, $38.74. Um, Santa, are you listening?
And for those of you throwing a little ‘do at the homestead for New Year’s Eve, how about an electric fondue set? You don’t have to worry about the little candle going out and gooping up all your cheese. Or chocolate. I don’t judge. This one is from Cuisinart, so you know it’s going to be swell.
Cuisinart Electric Fondue Set $54.95
Did you know that tradition dictates that if you drop something into the fondue you must kiss every guest of the opposite sex at the party or buy them the next round of drinks? Isn’t that a fun fact?
Okay, my sweeties, comment away. I can’t believe I’m giving this away and not keeping it for myself, but that’s how much I love you.
xoxo, Patti
Today blogging to Mariah Carey – Santa Claus Is Coming To Town
Good Morning, Darlings!
My wonderful husband, Eric, is taking the reins today to share the recipe for the scrumptious White Bean and Chicken Chili he made this weekend. It is perfect for these cooler nights. Enjoy!
This chicken chili hits the spot on a cool evening.
White Bean and Chicken Chili
Ingredients
Debone the chicken. Season evenly on both sides with salt, pepper, adobo, sage, and basil. Reserve.
Peel and rinse the tomatillos. Cut the smallest in half and the larger to roughly that size. Put in a medium saucepan, and add the cider vinegar and one beer. Bring to a boil, then simmer for 20 minutes or until the tomatillos soften.
Roast the chiles and wrap in plastic to steam them, 15 minutes. Rub or peel off the skin, then remove the seed pits and dice.
Heat the olive oil in a large pot to a shimmer. Add the chicken, skin side down, and brown. Remove before the chicken is cooked through, about 15 minutes. Drain on paper towel.
To the pot, add half of the liquid cooked with the tomatillos and deglaze. Add the chiles and onion to the pot and sautée* with a pinch of salt. Once toasted, add the garlic and toast, stirring often 5 minutes. Add the tomatillos and liquid, then the cans of beans, with liquid. salt and pepper the beans before you stir them in. Add the other beer.
Dice the chicken and return to the pot. Bring to a boil, then simmer for an hour. Taste frequently to correct the seasoning.
Serve with white corn tortilla chips and a dollop of sour cream.
* If you started with a whole chicken and have giblets, dice them and add them with the onions and chiles. Skip the kidneys and neck.
xoxo, Patti
Today blogging to Beyonce – He’s My Man
Good Morning Darlings!
Today’s post comes from my friend, Chip Ivie, who told me of a supper club he belongs to. They recently got together to create a Feast of the Seven Fishes, which fascinated me. Chip was very sweet to write up and send me all the details. This sounds like the perfect way to involve all your friends in a special dinner.
Good Morning Darlings!
I love when I can match my friends up for any particular reason – professional, personal or whatever. And a couple of weeks ago I was able to do just that with John and Clint. John called me with a request for Cartoon Network goodies for a child he had adopted for Christmas. Clint is a bigwig at the Cartoon Network. Voila!
For the hand off of treats, I thought I would put together a little pasta for everyone. After all, John & Danny were just returning from Florida after Thanksgiving and Clint had just made the trek back from their mountain cabin. The fact that they were both willing to stop by our place after all that driving warmed my heart. So, I in turn, thought I would warm their bellies.
Fab friend Tami H. and her wildly popular blog, Running With Tweezers, came to my rescue. She had just posted about a whole wheat past dish with poppy seeds. And the nice folks from Jovial Pasta had just sent me some of their fabulous Einkorn whole wheat pasta to sample, so this was kismet.
I made a few adjustments to Tami’s recipe (I didn’t have proscuitto, so I subbed bacon and I didn’t have green onions, so I sauteed some regular onion with the bacon to sweeten it) but the end result was insanely tasty. At first you are thinking, “hmmm, that’s unusual.” But by the end of the bowl, everyone is so happy they are ready to do it all again.
Thanks, Miss Tami. I now know what that jar of poppy seeds in my spice drawer is for. Yum.
Here’s the recipe straight from the Running With Tweezers blog. You have got to check it out.
Whole Wheat Spaghetti with Prosciutto, Poppy Seeds & Green Onions
serves 4 as a small main course
recipe adapted from a dish at SPQR in San Francisco
1 lb. whole wheat spaghetti or bucatini (I used Jovial Einkorn Whole Wheat Pasta)
6 tablespoons unsalted butter
1/4 pound good quality prosciutto
4 – 5 green onions, chopped on the bias
4 tablespoons poppy seeds
kosher salt and fresh ground black pepper, to taste
– Start a large pot of salted water on to bring to a boil. While water is coming up to temperature, roughly chop the prosciutto into bite-sized pieces and set aside. Have your green onions and poppy seeds measured out and close at hand, as well, to assemble the dish. When the pasta is cooked al dente, reserve about 1/3 cup of the cooking liquid and drain the pasta.
– In a large saute pan, add your chopped prosciutto and cook for 2-3 minutes. Add the butter and allow to melt. Once melted, add in the pasta and reserved cooking liquid. Toss thoroughly together and then add in the green onions and poppy seeds. Continue to toss together on medium-low heat for a minute or two to heat it all through together. At this point, grab a bite and taste for salt & pepper then adjust accordingly. Serve immediately.
This is the photo from Tami’s site. Mine was not as pretty. But it sure was good!
Photo Credit: Tami Hardeman
If you would like to learn more about Tami and how she makes everything look so gorgeous, you can check her out at this weekend’s Lavish! Unconference in Atlanta. Tami and all the other panelists have a plethora of fabulous things to share with you.
xoxo, Patti
Today blogging to Poppy Mercury – Badai Asmara
Good Morning Darlings!
We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!
Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.
Do you remember the photo of those smoking turkeys? Unbelievable.
Good Morning Darlings!
I trust by now you have the turkey thawing (or have made arrangements – perhaps with Black Tie Barbecue for one of their mouthwatering smoked turkeys? Call 404.840.9256 to see if they have just one more they can put aside for you. This is what I am doing this year…shhhh, it’s just between us.)
They are not fooling around here, y’all!
I have more fun inside!
Good Morning Darlings!
The Buckhead Life folks are responsible for some of our city’s most famed restaurants. Their Head Chefs give us a little advice for dealing with the year’s most fretted-over dinner. Don’t fret, Darlings. Grab a beverage and see what our chef buddies have to say.
Daryl Gassmann – Chops Lobster Bar
“The best advice I could give to anyone about cooking Thanksgiving dinner is to ask for help! Don’t try to be Martha Stewart unless going all out is what you’ve been waiting for all year. Most guests love to bring a pie or a side dish. They enjoy it and Thanksgiving is one of those dinners that feels more special when everyone chips in.”
Charles Schwab – Buckhead Diner
“My best tip for Thanksgiving is to brine your turkey in a salt water solution (1 cup of Kosher salt to 1 gallon of water) for 1 hour per pound of turkey two days before cooking. Pull your turkey out of the brine the night before cooking and place it on an oven rack over a baking sheet. Place the unwrapped bird in the fridge and allow it to air dry. On the day of your meal, rub your turkey with butter, sage, and lemon and roast until it reaches 155 degrees internal temperature. No more dry bird.”
Doug Turbush – Bluepointe
“Get creative with your aromatics. Stuff the bird with a split head of garlic, thyme, parsley stems, onion, celery, carrot, ancho chilies & orange zest. This will not only flavor the bird, but give your gravy a little zing too. And, I couldn’t do without the perfect wine to accompany me as I work and the bird when I’m done.”
Piero Premoli – Pricci
“My favorite ingredient for the Thanksgiving Dinner is pumpkin and my favorite kitchen tool is my roasting pan. When pumpkin meets a roasting pan, with the help of fresh chili, aged pecorino cheese and olive oil, it’s magic! You won’t believe how good a vegetable can taste.”
See? Easy! I will be back with all sorts of tips through the week. I wouldn’t dream of letting you go it alone!
xoxo, Patti
Today blogging to Dido – Thank You
