After the feast of Christmas I love to prepare this simple dish of pure deliciousness!  You can find the truffle oil at Golden Isles Olive Oil, pappardelle at Harris Teeter or try Porcini Mushroom Linguine, also available at GIOO.  This dish is easy to prepare, elegant and a bit different….which I always like.  Culinary exploration has been a passion of mine most of my life so this recipe fits right in!  I hope you’ll try this and experience the complexity of flavors and textures!  Mix some crisp, organic salad greens, a crusty baguette and a bit of the bubbly to continue the season’s celebration!  Here’s a link to the site for Golden Isles Olive Oil…take a look at all the goodies owner, Paige Funkhouser, has to offer!  www.goldenislesoliveoil.com

Pappardelle with Shitake Mushrooms and White Truffle Oil

1 box pappardelle or pasta of choice

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 pound shitake mushrooms, stems removed, caps sliced thin

2 shallots, peeled and diced

10 fresh sage leaves chopped

1 tablespoon white truffle oil

1/4 cup fresh chopped chives

shaved parmesan/reggiano cheese to taste

sea salt and freshly ground black pepper to finish

Bring a large pot of water to a boil.  Heat the olive oil and butter in a saute pan.  Add the shallots and shitake mushroom.  Saute for about five minutes.  Cook the pasta, according to package instructions.  I like the pasta to be “al dente” or slightly firm.  Drain the pasta and place in a large bowl.  Add the cooked shallots and mushrooms and toss well with the sage truffle oil and chives.  Serve in a large pasta bowl or platter and garnish with the cheese.  Season to taste.

Melissa | Finally Friday!, food & entertaining | 12 26th, 2014 | No Comments »

As we all scurry around getting ready for Christmas we still like to have a delicious dinner.  I keep up with several favorite blogs and stumbled over this recipe on “Table for Two”.  Holy Yum Chicken is easy and so yummy!  The recipe originated from the new “I Love Trader Joe’s” cook, available on Amazon.  Put some steamed broccoli or asparagus with this and jasmine rice as well.

Melissa | Finally Friday!, food & entertaining | 12 19th, 2014 | No Comments »

I featured a recipe in my Friday post last week for salmon in puff pastry.  As luck would have it, I went into my kitchen that morning already having made one extra trip to Harris Teeter for party goodies.  I got the puff pastry out to thaw thinking I was in good shape to begin preparing the dish.  I felt sure I still had pine nuts in a bag in the fridge….NOPE!  I did not want to make another trip to the store so I decided to improvise.  The result was a delicious Mediterranean recipe that I have been asked to share with my readers by all of my girlfriends who attended the party.  Thanks to Jan Carpenter for this picture!  This recipe can be a main course or, in this case, I cut it into pieces that could be handled as “finger food”.

Salmon in Puff Pastry

1 box of puff pastry, you’ll only use one sheet for this recipe

1 pound of salmon, skin removed

1 tablespoon extra virgin olive oil

1 shallot, peeled and finely minced

1 box or bag of organic baby spinach

1/2 cup sliced almonds

1/2 cup golden raisins

sea salt and black pepper to taste

1 egg, lightly beaten

Thaw one sheet of puff pastry.  Lightly dust  a kitchen towel with a bit of flour and roll the thawed dough out to fit the length of the salmon.  Heat the olive oil in a large saute pan.  Add the minced shallot and saute until just transparent.  Add the spinach and toss to mix the shallot with it.  Cover and allow to cook for about five minutes, the spinach should be wilted.  Add the almonds and raisins, mixing well.  Season to taste with sea salt and pepper.  With a pair of kitchen tongs, place the spinach mixture down the middle of the puff pastry, making sure to let all excess liquid drain back into the pan as you removed the spinach.  Place the salmon over the bed of wilted spinach and season with sea salt and pepper.  Bring the sides of the puff pastry together and pinch together to seal.  Be sure to crimp the ends of the pastry together as well.  Brush with the beaten egg and bake in a 375 degree oven for 25 – 30 minutes, until the pastry is golden and crisp.  Cut into serving pieces and place on a platter.  That’s it….simple and delicious!

Melissa | food & entertaining | 12 17th, 2014 | 4 Comments »

I have a great group of lady friends, all working professionals, who like to get together and kick back every month or so.  We meet at each other’s homes and pick a theme for the occasion.  Everyone makes a dish, brings a bottle of wine or whatever goes with their course and we have a great time.  Today is my day to host this group of dynamic women who enjoy great food…wine and fun.

I hate to let the cat out of the bag as to what I’m serving, but I’m sharing a couple of the recipes with you today!  Feel free to use these for your own holiday entertaining and ENJOY!

Roasted Apricots with Mascarpone Cheese and Blackberries

Caprese Mushrooms

Tuscan Salmon in Puff Pastry

Roasted Apricots with Mascarpone Cheese and Blackberries

I use dried apricots for this recipe when they are not in season.  I like to put a bit of marsala wine into the roasting pan, place the apricot halves with a dollop of mascarpone cheese, topped with a blackberry into the pan and roast at 350 degrees for about 20-25 minutes.  You want the cheese to a bit browned and bubbly for the best flavor.  These are easy and so yummy!

Caprese Mushrooms

2 dozen crimini mushrooms, stems removed

1 tablespoon extra virgin olive oil

1/4 cup vegetable broth

1 ball mozzarella, shredded

1 bunch fresh basil

1 carton grape tomatoes

Clean the mushrooms and saute in olive oil for five minutes.  Add the broth and cover to steam for about five minutes.  Remove from the pan and stuff with mozzarella, top with julienned basil and chopped grape tomatoes.  Bake at 350 until browned and bubbly.  So delicious and very few carbs!  Great for holiday entertaining.

Tuscan Salmon in Puff Pastry

1 side of fresh, wild salmon

1 bag fresh, organic baby spinach

1 tablespoon extra virgin olive oil

3 cloves garlic, minced

1/2 cup pine nuts

sea salt and pepper to taste.

egg wash

1 package puff pastry, thawed

Take one piece of puff pastry, thawed, and roll out to fit the side of salmon.  You may have to use both pieces, depending on the size of the salmon.  Saute the spinach in olive oil until just wilted.  Add the minced garlic.  Place the spinach in the middle of the pastry, top with pine nuts and season with sea salt and pepper.  Place the salmon on top and sprinkle with sea salt and pepper.  Bring the sides of the pastry together and crimp to seal.  Brush with egg wash and bake in a preheated 350 degree oven for 25 minutes.  Slice to serve and garnish with flat leaf parsley.

Melissa | Finally Friday!, food & entertaining | 12 12th, 2014 | 6 Comments »

It’s time to celebrate and make merry!  That always calls for a visit to my favorite wine guy, Mark Gagliano, at our local Harris Teeter market.  Mark is always my “go to” guy when making wine selections and he never lets me down!  I’ve got three great wines to share with you today that you’ll want to have on hand for holiday entertaining!  We’re going to begin with a red and go from there!

This Spanish wine is not always available.  In fact, this time of year is the only time you’ll find it in our area.  Here’s the “tasting note” from the winery:  “Red fruit intensity is apparent throughout the aromas and flavors of this wine; sawdust and toast reflect its barrel character, at least some of which derives from American oak. The exuberant fruit is more than matched by the spicy barrel notes with long vanilla, black raspberries, and plums to the finish. A bit of raisin also suggests some slight overripeness, but nothing is out of balance. Drink now or in the next several years.”

This is a great, full bodied win that pairs beautifully with prime rib, filet or any red meat you may feature as a main course! 

 This is a classic wine from Napa Valley.  100% Chardonnay with ripe pear, fresh peach and autumn quince along with the warmth of hazelnut and toasted almond make this a great choice of white wine for holiday entertaining.  This delicious Chardonnay has a long, clean, lingering finish.

Perfect to accompany poultry, fish or shellfish and any cheese platter!

And. last, but certainly not least, we cannot forget a bit of the bubbly!  This wonderful Brut champagne from Francois Montand is perfect for celebration!  Just the right dryness….this is a delicious choice to accompany smoked salmon with a bit of chopped shallot and a dab of caviar…elegant!  I love champagne with raw or chargrilled oysters….with brie encroute…..with shrimp….let’s face it, I just love champagne!

So there you have it!  Three wines to consider for your holiday parties!  They are all reasonably priced at less than $20.00 a bottle!  

Melissa | food & entertaining | 12 9th, 2014 | No Comments »

I don’t know anyone who doesn’t love receiving a basket full of goodies during the holidays!  Golden Isles Olive Oil is the place to go for any foodie on your list for gift giving.

You can choose from a basket that is already assembled….

Or customize one and let the staff  help you put it together.

Don’t forget about these wonderful olive oil dispensers with its own stand…..perfect for a kitchen counter!

Love the “Once Upon A Hive” honey “books” from Savannah Bee Company…who wouldn’t?

Paige, owner of this wonderful shop, ships anywhere in the United States for a flat fee of $15.00.  Go to the website here to read more:  www.goldenislesoliveoil.com

Cruets….candies…..and more!  You’re sure to find just the right gift at Golden Isles Olive Oil!

Melissa | food & entertaining | 12 2nd, 2014 | No Comments »

My holiday spirit is in full swing!  Thanksgiving was wonderful with family in New Orleans and now it’s time to start planning Christmas.  The lovely ladies who make up the Cassina Garden Club are helping with that this year in a big way!  This coming Saturday, December 6th, is their annual tour of homes on Sea Island!

They’ve been busy little elves making wreaths and all sorts of gift items for the new Christmas Market that will be held at the historic tabby slave cabins.  You’ll find all sorts of unique gift items at the market which opens to the public at 9:00 a.m.  And don’t forget the annual bake sale that is also open to the public, beginning at the same time.  Get there early, I hear all of the goodies sell quickly!

I’m loving these handmade and embellished items, especially the pots with shells added and the lantern with oyster shells afixed to the top!

There are five gorgeous homes on this year’s tour, each given a theme and lovingly decorated by club members.  Plan to have lunch or dinner at The Cloister…dinner reservations can be made by calling 888-538-6473 and asking for The Georgian Room.  If you’re visiting from out of town Sea Island is offering package deals by calling the same number and asking for details on the Cassina Package.  What a fantastic way to ring in the season!

It promises to be an event you’ll never forget this year!  You can order tickets on-line here:  www.cassinagardenclub.org. for $45.00 each, they will also be available onsite for $50.00.  Bus service to visit the homes on Sea Island is available at the Cassina Garden Club site near Epworth.  The tour runs from 10:00 am – 5:00 pm so you’ll have plenty of time to shop, see the homes, have lunch and make merry!  All proceeds from the tour, market and bake sale go to help raise funds for the restoration of the historic tabby slave cabins.

Melissa | food & entertaining | 12 1st, 2014 | 1 Comment »

This is a Finally Friday! post that I am revisiting from last year.  I can assure you we will be having Turkey Gumbo in New Orleans.  YUM!  I hope you enjoy…this is the perfect recipe for leftover turkey!

Thanksgiving always means gumbo!  Not on the day, but with the leftover turkey.  This has been a tradition in my family for so many years I won’t tell you!  Friday is cold turkey sandwiches on sourdough bread with all the trimmings then I take the meat off of the bones, place the bones in my dutch oven, cover with water, bring to a boil and simmer overnight.  I add any leftover gravy as well.  This is so delicious!  In Louisiana you’d be served a delicious potato salad with this, but we opt for a crisp green salad with crusty french bread.

Here’s the recipe!  Note:  this dish is spicy and perfect when accompanied with ice cold beer.

Turkey Gumbo

Start with a roux, 2 cups of vegetable oil and 2 cups of all-purpose, unbleached flour.  Mix this in a heavy iron skillet or dutch oven and stir over medium heat until the roux is the color of rich, dark peanut butter.

Add the Cajun “Trinity”:  1 large yellow onion, finely diced; 1 bunch of celery, finely diced; 2 sweet green peppers, finely diced; 1 bunch scallions with the green ends, diced; 1 cup chopped flat leaf parsley; 5 cloves of garlic, minced.  Add this mixture to the finished roux and cook over medium heat until the veggies are wilted, the onion transparent.

Remove the bones from the dutch oven and add the “Trinity” mixture as well as 4-5 cups of meat from the turkey.  Add a couple of tablespoons of hot pepper sauce, a couple of tablespoons of cajun seasoning blend, a dash of cayenne and salt, if desired.  Allow the mixture to simmer for an hour or so.  After the first half hour I also add 2 cups of sliced andouille sausage that has been sliced thin and lightly sauteed in a pan until just browning.  You can also add sliced okra at this point if you want.

Make a pot of sticky white rice and serve the gumbo over a large scoop of rice.  Easy, delicious and such a great way to deal with leftover turkey!  I can already taste the deliciousness!

Melissa | Finally Friday!, food & entertaining | 11 28th, 2014 | No Comments »

A couple of weekends ago we had an invitation to visit friends who have a fabulous home just off the beach on Tybee Island.  Having only visited Tybee once years ago, I really didn’t know what to expect.  To my surprise this thriving beach community had a little bit of everything.

We had dinner at the Tybee Island Fish Camp where the freshly prepared seasonal menu was an absolute delight.  Bite after bite of some of the most delicious food I have had, owners Sarah and Kurtis Schumm have a hot, hot, hot dining experience going with this fabulous place!  You can expect culinary creations such as smoked duck bruschetta, a lovely turnip soup with duck confit, lobster and shrimp risotto and one of the best salads I’ve every had with butter lettuce and a delicious housemade green goddess dressing.  I was in foodie heaven at this place and highly recommend it.  To read more go here:  http://www.tybeeislandfishcamp.com/

We danced the night away at Nickie’s, a favorite night spot that serves up great libations and wonderful live music.  More proof that my new knee is operating just beautifully, thank you!

Sunday brunch found us at the Tybee Island Social Club, also owned by the Schumm’s.  What a treat!  Live blue grass music and a delicious menu with everything from Southwestern to hamburgers to a chicken biscuit with collard greens and sausage cream gravy.  Pure heaven.  This unique restaurant has been voted the best place to be on Sunday in the Savannah area and I now know why!  More on The Social here:  http://www.tybeeislandsocialclub.com/

Plan a weekend and go to Tybee.  Our friends, the Crowes, even have a couple of charming properties you can rent.  I guarantee they are beautifully decorated and have all the bells and whistles!  Here is the website to take a look:  http://www.tybeeseaside.com/  There is so much of Tybee we didn’t have time to see, I’m already anxious to return!  Thank you Paula and Bob for your awesome hospitality!

Melissa | food & entertaining | 11 26th, 2014 | 1 Comment »

I have been having more fun exploring all of the delicious combinations of olive oils and vinegars available at Golden Isles Olive Oil.  Mr. T and I have embarked on an 80/20 version of the Paleo diet.  We’re feeling better, losing weight just in time to go to New Orleans for Thanksgiving and the food I’m preparing is delicous, thanks to the right seasonings and condiments.  I sometimes wait until the last minute to decide what I’m making for dinner, which was the case on this particular day.  We are still including a bit of dairy, not daily, but we haven’t cut it out entirely.  So you’ll see some dairy in the cauliflower recipe I’m featuring along with this fabulous Chicken Provence I dreamed up.  This was so delicious, seconds were requested and offered since we followed all of the rules!

Chicken Provence

Cauliflower Gratin with Fresh Baby Kale

Merlot

Chicken Provence

Marinade:

1/4 cup Wild Mushroom and Sage Olive Oil

2 Tablespoons Lavender Balsamic Vinegar

2 cloves garlic, thinly sliced

1 teaspoon Sangre de Cristo Spice Company, Herbes de Provence

1/4 tesaspsoon SDCS dry mustard

sea salt & pepper to taste

1/2 dry white wine

Mix all ingredients together.  Place two large, boneless, skinless chicken breasts in a large ziploc bag.  Pour the marinade over the chicken and refrigerate for 2 – 4 hours, turning every half hour or so.

Heat the oven to 350 degrees.  In a cast iron skillet, or other oven proof skillet, heat 1 tablespoon extra virgin olive oil over medium high heat.  Add the chicken breasts and sear for four minutes on each side.  Pour the marinade over the chicken and place in the preheated oven for one half hour.  Remove and thinly slice the chicken for serving.

Cauliflower Gratin with Fresh Baby Kale

1/2 head of cauliflower, separated into flowerets (this should make about four cups of cauliflower)

4 tablespoons butter

1/3 cup heavy cream

salt and pepper to taste

1/2 cup shredded gruyere cheese

Place the cauliflower in a pan and add the butter and heavy cream.  Cover and lightly simmer for about fifteen minutes, or until the cauliflower is tender enough to mash.  Season with salt and pepper and add the shredded cheese, stir to combine.  Heat through and serve with chopped baby kale.  I got my kale at Uncle Don’s….always fresh and so delicious!

Melissa | Finally Friday!, food & entertaining | 11 21st, 2014 | 2 Comments »