1.26.2013

Visuals | Hearts

Currently obsessed with these heart collections from West Elm. They are just too adorable to pass up. Finally feels like Valentine's day is coming closer than expected, even some of the houses/apartments here are decorating with hearts!

1.24.2013

Edibles | Smoked Salmon Eggs Benedict

It was my first time poaching an egg and little did I realize how simple it was to poach an egg. The secret was to use a skillet if you want the egg to have more of a "sunny side up" look. I used Paula Deen's recipe from Food Network but slightly altered it. Give this recipe a try and I promise you it will be a great fun brunch!


Salad
1/2 finely chopped bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
1 1/2 tablespoon lemon juice
1 tablespoon chopped parsley

In a large bowl, whisk together all the ingredients except the bell peppers. Gently fold in the bell peppers and reserve.

Hollandaise Sauce
2 egg yolks
4 tablespoons cream
4 tablespoons butter
1 1/2 tablespoon lemon juice
1 teaspoon cayenne
Pinch salt
1 tablespoon white wine vinegar

Combine the egg, cream, and butter and whisk together. Add in the lemon juice and whisk together until well blended. Add in the cayenne and salt. Stir in the vinegar slowly.

Poached Eggs
3 cups water
1 tablespoons white wine vinegar
1 teaspoon salt
4 large biscuits

In a medium or shallow saucepan, bring the water, vinegar and salt to a slow simmer. You should see bubbles forming around the bottom of the pan with steam rising. Crack one egg into the ramekin and slowly slide the egg into the saucepan. Simmer until the eggs are set. Depending on the egg's size it will take about 5-7 minutes for the egg whites to completely cook. Remove with slotted spoon onto a paper towel. Repeat for as many eggs being served.

Sourdough breakfast biscuits & smoked salmon to serve.
Tarragon leaves for garnish.

Lightly toast the sourdough biscuit either in a saucepan or in the oven. Toast both side for about 2-3 minutes to warm up the bread. Top the biscuit with the salad. Spoon the poached egg on top of the salad. Place smoked salmon on top of the egg and drizzle with hollandaise sauce over the smoked salmon. Garnish with 2-3 leaves of tarragon. Serve immediately & enjoy!

1.22.2013

Oasis | Seattle Part I

I recently took a trip to Seattle, Washington after one of my best friends from college went. Please note, there will be a few more Seattle posts coming up as we packed in as much as we could in a 3 day weekend. She recommended Savor Seattle to start off and I took her advice. I loved the food tour! It was amazing and a great way to get my feet wet on what Pike's Market place had to offer. If you ever get the chance to visit this beautiful city, definitely book a Savor Seattle tour! Our amazing tour guide Chris was the nicest ever!


1.16.2013

Edibles | Roman-Style Chicken

I've gone on a food making spree making all sorts of dishes that sound appealing while skimming through the necessary ingredients. Thus here is another recipe blog calling for Roman-Style Chicken which I got off of Giada Laurentiis with slight modifications. Delicious!

Recipe:

4 skinless chicken
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 red bell pepper
1/2 yellow bell pepper
3 ounces prosciutto
2 cloves garlic, chopped
1 roma tomato
1/2 cup white wine (pinot grigio)
1/2 chicken stock
Dried thyme leaves
2 tablespoon capers
Chopped parsley leaves

Season chicken with salt & pepper working the ingredients into the chicken.

Heat oil in skillet and cook the chicken until browned on both sides.

Add the peppers, prosciutto and cook until tender.

Add garlic and cook for about 2 minutes.

Add tomatoes, wine, herb and cook until wine is slowly reduced.

Add the chicken back to the pan, add the chicken stock & simmer until chicken is completely cooked. Keep simmering the sauce until personal preference.

Add capers & parsley to topped dish.