The piece I discovered and decided to feature today is the final piece from Eric Whitacre’s electronica opera “Paradise Lost: Shadows and Wings”. “BLISS’ has long been one of my favorite words. This is not a long piece but it is beautifully ethereal. It brings a feeling of peace to my heart that is much needed. I hope you’ll relax and enjoy! Do something just for you today. What brings you bliss? The answer is within…only you can find it! Peace!
Forks & Corks….the scene of a fabulous 80’s Halloween Five Course wine tasting dinner on Wednesday evening. Guests arrived in the finest 80’s costumes. Even “Ronald Reagan” made an appearance, shaking hands as he worked the room! If you haven’t experienced the culinary magic of Chef Austin ‘hoss’ Blaise then make a reservation and enjoy a real treat…no tricks involved. I’m featuring some photos from the evening as well as the food. So let’s begin!
Halloween vignettes filled the main part of the restaurant….fog machines and all to provide a ghostly feeling for this very special evening!
Tables beautifully set waited for the evening’s guests to arrive.
We began the evening with a delicious “Ghostly Gnocchi”. The dish featured handmade pumpkin gnocchi with a generous dollop of mascarpone, pancetta lardons, toasted pistachio nuts and fresh sage. Each bite was filled with the distinct flavors of Fall, a perfect combination of textures and, of course my favorite, pistachio nuts! Served with a crisp Landmark Chardonnay the festivities began.
Next up, “Spooky Salmon”. Olive oil poached salmon with crispy rock shrimp, squid pasta pearls, charred garlic and tomato confit with fresh basil butter….foodie heaven! Not only beautiful to look at, the dish was a hit!
A “Demonic Duck” dish followed, but I would think of a more heavenly name! The flavors of this amazing entree did not disappoint. Molasses cured duck breast served atop sweet potato pave with blackberry compote and chipotle gastrique. This dish was probably my favorite of the evening, but it would be hard to say.
This amazing Chateauneuf du Pape helped bring the flavors alive, enhancing the molasses flavor of the duck breast….c’est magnefique!
This divine beef dish named “Scared Sh**tless Shortribs” completed the entrees for the evening. Braised in Guiness Stout, the shortrib was placed atop a serving of roasted butternut squash polenta with bacon-red onion marmalade and wilted spinach.
Yes, I did manage to save room for dessert! “Boo Brownies” provided the perfect ending to this lovely five course treat. The white chocolate brownie, served with a scoop of dulce de leche gelatto made my heart sing! I definitely had a clean plate after this delectable course.
I highly recommend this delightful dining destination. With it’s lovely ambience and friendly, knowledgeable staff, it’s a winner . Located at 141 TerraBella Blvd. in Covington, this could very well become one of your favorite spots for date night or any occasion. Owner, Osman Rodas, our host for this wonderful evening, also owns Pardos American Bistro, soon to open in its new location and Pepe’s Mexican Kitchen in downtown Covington. We hope to have news for you soon as we begin scheduling podcasts and video taping in December. These restaurants will certainly be on our list of the best places to eat on the North Shore.
For reservations, please call: 985-273-3663
It’s happening tonight…6:30 pm…Forks and Cork is the location. Think of your favorite 80’s character and put on your costume! This place is a sleeper. Tucked away at 141 TerraBella Blvd. in Covington, this is the perfect setting for intimate dining and some of the best food I’ve experienced on the North Shore. Tonight will be a fabulous time for people watching and enjoying our “Fall into Fall” as local weather cools down a bit!
This will be a sumptuous “wine and dine” dinner. The five course menu will have you wanting more as it begins with “Ghostly Gnocchi” and carries through with delicious Salmon, Duck and Shortrib dishes all paired with the perfect wine. The evening ends with “Boo Brownies”. You will NOT be disappointed!
Forks and Corks is the place. The food is delicious and the wine will be perfect! I hope to see you there! I’ll be the one looking like “Stevie Nicks”! Stay tuned for photos and reports on the event this coming Friday!
Forks&Corks…..985-273-3663 for reservations! COME JOIN ME!
What better way to start the day than with mellow music and beautiful sunflowers, nature and horses? Getting back into horseback riding is on my bucket list…wish me luck! I discovered Mark Knlopfler’s lovely music while browsing on YouTube. I hope you’ll enjoy the music, sip your coffee or tea and plan a wonderful, relaxing day! Peace!
As we all enjoy cooler days I thought about this meal, one of my favorites! Whether you are entertaining guests, family or having a quiet dinner for two, this is a delicious combination of courses, flavors and textures. Come with me to foodie land and enjoy! Here’s the menu:
Scotch Mists with a Lemon Twist
Gougere (little cheese/pastry appetizers)
Chopped French Salad with Apples, Walnuts and White Wine Vinaigrette
Pork Chops, Pan Seared with Port Wine Sauce and Served On A Bed Of Wilted Fennel and Shallots
Creme Brulee
Pinot Noir
Any cocktail will do, but somehow, a good single malt scotch poured over crushed ice with a twist of lemon just seems perfect with the Gougere appetizer. A good Amantillado Sherry would be delicious as well.
For the Gougere*:
Creme Brulee*
Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the creams, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over top of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
This classic crème brulee recipe makes 6 servings.
*Thanks to About.com: French Food for this yummy recipe.
I don’t think I’ve actually ever touted a product in a blog post before. As you, my readers know, I have had a very stressful year. I ended up with digestive issues due to stress…no surprise. I knew I had to do something. I also wanted to take off a few extra pounds…especially after hearing from a medical professional that women “of a certain age” just can’t lose weight. That was the challenge for me. I heard from my friend, Lisa, through a Facebook post with before and after pictures of what was happening to her body and how she was experiencing healing in ways she could not believe. I had to know more.
Since the products came with a money back guarantee after 60 days, if I was not pleased with the results, I decided to give it a try. I can tell you now that this product line is amazing! I have been drinking my “pink” drink every morning and taking the supplements at night to heal my digestive system and the results are obvious. I am into skinny jeans, as of today, that I could barely get into before starting this product line. I have more energy and my outlook on life in general has improved. Everyone told me to take care of myself first as I provided care for my father and my husband over the last couple of years. Of course that was difficult for me to do, but I did understand. Getting myself started on Plexus has turned a page for me as far as my life and health are concerned. That is why I felt compelled to share this information.
Lisa gave me permission to use her before and after photos…and she’s still losing! I haven’t taken photos of myself yet, but I will. I am very excited to share Plexus with you. It’s all about self care and good health. So much information has recently come out about the importance of a healthy “gut”! Please email me if you would like more information: melissa@thepermanenttourist.com.
Beautiful music for a quiet Sunday morning! I stumbled across this piece while looking through YouTube! Enjoy the day…..love well and find peace!
I’m in Autumn cooking mode these days. I dreamed this recipe up years back and am making it again for a catering event I have tonight. It’s a savory cheesecake, nothing sweet about it. But it is so incredibly delicious! This recipe is in my newly published cookbook, “Seasoning…Saucing…Savoring”, available on Amazon HERE!: https://www.amazon.com/Seasoning-Saucing-Savoring-Food-Good-ebook/dp/B07D3D8XDH/ref=sr_1_1?s=furniture&ie=UTF8&qid=1539285620&sr=8-1&keywords=SEASONING…SAUCING…SAVORING+BY+MELISSA+LEE
SAVORY ROASTED PEPPER CHEESECAKE
Preheat oven to 350 degrees
For the crust:
1 1/2 cups graham cracker crumbs
1 tsp. Sangre de Cristo Mexican Seasoning ( available at https://sdcspice.com/)
1 tsp. Sangre de Cristo Garlic Powder
1/2 cup chopped pecans
3/4 stick butter, melted
Mix all ingredients. Grease a ten inch spring form pan with vegetable oil of cooking spray. Pat the crust mixture into the bottom. Bake at 350 degrees for 20 minutes. Remove fhe pan and lower the oven temperature to 325 degrees.
For the filling:
3 pounds cream cheese, softened and cut into chunks
2 whole eggs, slightly beaten
1/1/2 cups chopped, roasted New Mexico chilies (I found a bag of frozen, fire roasted peppers at Trader Joe’s that I’m using this time…yum!)
2 cups shredded cheddar cheese
1 tablespooon olive oil
2 cloves garlic, minced
1/2 cup chopped yellow onion
1/2 teaspoon Sangre de Cristo Sea Salt
1/2 teaspoon Sangre de Cristo Mexican Seasoning
In a mixing bowl, place the cream cheese and eggs, mix until smooth with an electric mixer. Saute onion and garlic in 1 tablespoon olive oil until the onion is transparent. Add the peppers and heat through. Fold the pepper mixture and shredded cheese into the cream cheese, adding salt to taste.
Pour the cheese mixture into the prepared crust and place in a the spring form pan on a cookie sheet, adding 2 cups of water onto the tray to create a water bath. Bake at 325 degrees for 1 1/4 hours or until a knife inserted into the middle comes out clean.
This cheesecake can be made a day ahead of time and placed in the freezer for 2 hours to set completely. Remove the cake from the freezer and place in the refrigerator overnight. Warm in a 350 degree oven for about a half hour or until heated through.
Fall…my favorite season of all. The colors…the smells…the comfort food…It all puts me in my happy place! I selected today’s music by Bach because it has a calming, peaceful effect. Embrace this beautiful day, wherever you may be! Deep breaths…loving moments and gratitude! Peace.
As the weather cools off a bit I’ve got the “cooking bug” again! I’m sharing one of my favorite menus with you for a light weekend dinner or lunch…or anytime you feel in the mood for comfort food! I have been making this version of French Onion Soup for years and it is always a big hit! It’s easy to make and so delicious, paired with a light salad, crusty bread and a full bodied Grenache wine. I hope you’ll try it!
French Onion Soup
Salad of Mixed Greens with a Light Vinaigrette
Crusty French Bread
Berry Crisp
Grenache
French Onion Soup
2 tbsp. butter
2 large yellow onion finely minced
1 large purple onion finely minced
4 shallots finely minced
2 Granny Smith apples peeled, cored and cubed
8 cups beef or chicken broth (I have made this with vegetable broth as well…yum!)
¼ cup Madeira wine
1 bay leaf
1 tsp. Sage Leaves, ground
Sea Salt and Black Pepper to taste
8 ounces extra sharp cheddar cheese, grated
8 slices cooked bacon, crumbled (optional)
1 French baguette, sliced and toasted
Heat butter, add onions, shallots, apples and cook over
medium low heat until caramelized, about ½ hour. Stir in
broth, Madeira wine, bay leaf and sage. Simmer for 20
minutes. Remove the bay leaf. Fill French onion soup
crocks or other deep soup bowls with soup. Top with two
baguette slices, shredded cheese and bacon. Place under
the broiler or use a small kitchen torch to melt the cheese
until bubbly.
Salad of Mixed Greens with a Light Vinaigrette
1 head red leaf lettuce
1 head butter lettuce
1 head radicchio
1 head endive
Tear the greens and toss with vinaigrette and a sprinkle of freshly ground black pepper
Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons champagne vinegar
Sea salt & Pepper to taste
1/4 teaspoon dry mustard
Whisk ingredients together in a bowl then toss with the salad greens.
Berry Crisp
1/2 cup fresh blackberries
1/2 cup fresh raspberries
1 cup sliced, fresh strawberries
1/2 cup sugar
1 tablespoon fresh lemon juice
Mix all ingredients together and place in a pie pan. Top with Crumb Topping
Crumb Topping:
6 tablespoons light brown sugar, packed
3/4 cup + 2 tablespoons all-purpose flour
1/2 cups quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup chopped almonds
8 tablespoons unsalted butter, melted
Mix together and spoon over the berry mixture. Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.
