tag:blogger.com,1999:blog-12873224670642872742024-03-12T19:05:48.462-05:00Bunny and Brandy's Brunchtime BlogChicago's foremost brunch expertsBunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.comBlogger533125tag:blogger.com,1999:blog-1287322467064287274.post-14290496030320627352020-08-21T10:44:00.000-05:002020-08-21T10:44:01.404-05:00Peanut Butter and Jelly No Bake Cheescake<p> <i>I was provided with products from Nielsen Massey in order to facilitate the writing of this post.</i></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HBhEhSnH9S4QlmX9mYOTq9PHbOTSmkm5CDO1_b4jOLMsQDxwLKKTDtmRuiW_x_gdgazW2CaT209R15Na1QaLWVvLYhPAlm77u8h6NJNYRleC6-jhMBVBcE08eL7BqCWceX7ogm8gG5MJ/s2048/IMG_8158.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HBhEhSnH9S4QlmX9mYOTq9PHbOTSmkm5CDO1_b4jOLMsQDxwLKKTDtmRuiW_x_gdgazW2CaT209R15Na1QaLWVvLYhPAlm77u8h6NJNYRleC6-jhMBVBcE08eL7BqCWceX7ogm8gG5MJ/w328-h219/IMG_8158.JPG" width="328" /></a>Summertime has always been the time of year when most of us start looking for nostalgic flavors. There's just something about the warmer weather that makes us all want to recapture our more innocent days, right? I mean... now more so than ever before, for sure. I've definitely been dreaming of the days when I could freely run through my backyard soaking wet from the pool, when I made makeshift picnics on the grass with my dogs, and when I expertly choreographed elaborate production numbers to the soundtrack of The Little Mermaid. Oh, to have that much endless energy once more...</p><p>The bad thing about trying to make nostalgic treats in the summer time is having to turn on the oven. I know the last thing I want to do when I'm already cranking my AC to the max is to add flame to the fire by turning on my oven, even if I am hard core craving brownies or chocolate chip cookies. Thank goodness for who ever invented no-bake desserts. Many of them are familiar staples of backyard BBQ's this time of year; from the lowly fruit infused Jell-O ring to the elevated trifle.</p><p>When I think of no-bake desserts, there's only one thing that comes to mind: Cheesecake. A cold, sweet, creamy dessert that can be customized in a million different ways so that you never get bored of it? Yes please! So when my friends at <a href="https://nielsenmassey.com/">Nielsen-Massey Vanillas </a>challenged me to come up with a summertime no-bake dessert, I knew I had to go with a no-bake cheesecake. But not just any no-bake cheesecake! Mine would evoke the ultimate childhood memories of summer with the single greatest flavor combination of all time: PB&J.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEWuty9k-C-nN-pf7bOMs6n8A18_gnhU6plI3nYC8WX_8uKjVVV_785l8hbBhlqNpy47PXthvI3HTOo1vY6A0zRM-AcLtJXi1cA6VH1FPIePnCUeFf2WJjG4pHDr3aU-waohbS3x2z0mI/s2048/IMG_8166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEWuty9k-C-nN-pf7bOMs6n8A18_gnhU6plI3nYC8WX_8uKjVVV_785l8hbBhlqNpy47PXthvI3HTOo1vY6A0zRM-AcLtJXi1cA6VH1FPIePnCUeFf2WJjG4pHDr3aU-waohbS3x2z0mI/s640/IMG_8166.JPG" width="640" /></a></div><p>The secret to getting this idea to work was to find a way to flavor the cheesecake without adding extra moisture, as that would completely ruin the texture and prevent it from setting up. That was why I decided powdered flavorings were the way to go; namely powdered peanut butter and pulverized freeze dried strawberries. I was so thrilled with how both of these ingredients really came through in the end result, and the addition of the Nielsen Massey Pure Vanilla Extract to the cheesecake base really helped those flavors shine. I did decide to add a layer of actual jelly/jam, but full disclosure if you want to attempt this recipe, that decision did interrupt the structural integrity of the cake a bit. If I was to do it again, I might opt to put the jelly on top instead, as the contrast of the sweet preserves with the tart strawberry powder and the slightly salty peanut butter is utter perfection. But it was totally worth the struggle to cut a clean slice when I saw that ooey gooey jelly oozing out from the center of the cake!</p><p>Be sure to let me know if you try making this cake on your own, and also feel free to let me know your favorite childhood flavor combos in the comments below!</p><p><br /></p><p><span style="font-size: x-large;"><b>PB&J No Bake Cheesecake</b></span></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0LzkHeSwcFu7WaSy9Egaj46rKM78NuWKXf_3pLmzvJ6FeAySbwzgHSQ4-HW7CpS0JXDcBNXi1Bu6KMGVOfjC22MK7WgaMbf7ndVXoi7kkhGi6iYQO6cpo8CbDKHQFvgG8DVeTYEctCUM/s2048/IMG_8177.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0LzkHeSwcFu7WaSy9Egaj46rKM78NuWKXf_3pLmzvJ6FeAySbwzgHSQ4-HW7CpS0JXDcBNXi1Bu6KMGVOfjC22MK7WgaMbf7ndVXoi7kkhGi6iYQO6cpo8CbDKHQFvgG8DVeTYEctCUM/w410-h273/IMG_8177.JPG" width="410" /></a></b></div><b>Crust: </b><p></p><div style="text-align: left;">About 2 packets of Graham Crackers, crushed into course crumbs<br />3/4 a cup of melted unsalted butter<br />a pinch of salt</div><p><b>Filling:</b></p><div style="text-align: left;">3 8oz packages of cream cheese at room temperature<br />1 1/2 cups of powdered sugar<br />2 tablespoons Nielsen Massey Pure Vanilla Extract<br />2 cups of Greek Yogurt<br />1 1/2 cups of heavy whipping cream<br />1/2 cup powdered peanut butter</div><div style="text-align: left;">1/2 teaspoon of salt<br />4 oz of freeze dried strawberries, pulverized into a powder<br />(optional) about 10 oz of strawberry jam, store bought or home made </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the crust, put the graham crackers and salt into a small bowl. Melt the butter, then combine it with the graham cracker mixture. Quickly press the graham crackers into a non stick 10 inch spring form pan, making sure the bottom is very compact, but not too thick. Press any excess up the sides of the pan. Place the whole thing in the freezer.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the filling, add the cream cheese, sugar, and vanilla into a large bowl and beat with a hand mixer for about 5 minutes, or until smooth and a little fluffy. Add in the yogurt and continue to beat until everything is well incorporated. In a separate bowl, add the heavy whipping cream and whip until peaks begin to form. Split the whipped cream in half and add the peanut butter powder to one half and the strawberry powder to the other half. Whip both again to incorporate completely. Add half the cream cheese mixture to each bowl of whipped cream and fold gently to combine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove the crust from the freezer. Add the peanut butter filling and smooth out the top. If doing the jelly in the middle, add it now in a even layer across the peanut butter filling. Add in the strawberry filling and smooth out the top. Cover the whole thing in plastic wrap, then leave to set in the fridge over night. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">NOTE: To get a clean slice, place the cheesecake into the freezer at least an hour before serving. Run a large knife under hot water, then use it to cut the cake. The crust is very delicate, so be prepared to scoop up crumbs. I think they look nice sprinkled on the top!</div>Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-70781356816834685312020-07-10T13:41:00.000-05:002020-07-10T13:41:35.826-05:00Honey Cake and Lavender Earl Grey Cream with Bee K’onscious Artisanal Honey<i>I was sent products from Bee K'onscious free of charge in order to facilitate the writing of this post.</i><br />
<br />
Convoluted story time: I've been watching the <a href="https://www.youtube.com/channel/UCzqbfYjQmf9nLQPMxVgPhiA">Emmy Made in Japan Youtube channel</a> for many many years. I love all the quirky recipes she attempts, and I especially love her open mindedness to even the most ridiculous sounding flavor combinations and unusual (AKA non-Western) ingredients. Emmy also often attempts to make every day grocery items, like condiments or different types or bread or noodles, from scratch, so it was no surprise when she decided to start raising her own chickens and become a bee keeper. I'm personally not a big fan of bees, but watching her foray into bee keeping and everything that goes into honey production is downright thrilling. All this is to say that I have a new found appreciation for the complexities of honey production and extraction. Much like wine, honey's flavor and texture is dependent on so many things; the season, the weather, of course the pollen available, but even the happiness of the bees in the hive!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdctzBkxFDUJzSLrq-2Gxt32kJg3Kobb8o1pJRBVk_N-1t50ghvQxvmXOGtLdQHM1h3gP2eHSgIf6V44lCHjcmfOuEYPZTYwwZ0YHPjOkNNc-bsZhtcuiUcn3n_M406R45sU7Q-g4HHcFg/s1600/IMG_7905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdctzBkxFDUJzSLrq-2Gxt32kJg3Kobb8o1pJRBVk_N-1t50ghvQxvmXOGtLdQHM1h3gP2eHSgIf6V44lCHjcmfOuEYPZTYwwZ0YHPjOkNNc-bsZhtcuiUcn3n_M406R45sU7Q-g4HHcFg/s400/IMG_7905.JPG" width="400" /></a></div>
When a company called <a href="https://bkshoney.com/">Bee K'onscious</a> reached out to me recently about their line of artisanal raw honeys, I couldn't help thinking of all the drama I'd watched Emmy go through with her bees in order to collect fresh, raw, beautiful honey. <a href="https://bkshoney.com/">Bee K'onscious </a>is based in Denver, but their honeys come from small bee keepers in California, Montana, and Brazil. Each bottle is single source, meaning it can be traced to a single bee keeper via a QR code on the bottle. Since the honey is raw and unfiltered, it retains all of the natural nutrients and anti bacterial properties a lot of over processed honeys loose along the way. Being raw and unpasteurized also means the honey can sometimes come crystallized, which might throw some people off. However, crystallized honey is just as delicious and can be more easily used as a spread on things like biscuits and pancakes. If you would rather have a more liquid honey, that's no problem! Simple dip the jar into some hot water and the honey will transform into liquid gold.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVQMaQ-V3rBgUxLosVbPldYsQtbQStUJ9FMLBrzOS62bZdoxx7-xSnR1dflOYJV3LgcCG4rbuXFO5cXRmU5efzqh367jbNdRLOo4gUmV9TVY7XJ2e9Eyip-ueTn7elX3e1xIqKmlQCLMP/s1600/IMG_7912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVQMaQ-V3rBgUxLosVbPldYsQtbQStUJ9FMLBrzOS62bZdoxx7-xSnR1dflOYJV3LgcCG4rbuXFO5cXRmU5efzqh367jbNdRLOo4gUmV9TVY7XJ2e9Eyip-ueTn7elX3e1xIqKmlQCLMP/s640/IMG_7912.JPG" width="640" /></a></div>
<br />
The honey I received from Montana Clover honey, and it had a lovely bright floral flavor without a cloying, lingering sweetness. As I've been baking a lot of bread recently, I really enjoyed spreading it on warm toast with a little local strawberry preserves. I actually really enjoyed it in it's crystallized form, as it added a nice bit of texture! However, I wanted to find a nice summery recipe in which I could really show off how delicious and delicate this honey is.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8jMhg18XpdsQN2pZ2VmKeqV6vE0uTjv7IwxXADEM0KXtNlRR_H7JK16kCigUTzXz5xsKo232V8OUbgqD357BAF9t2AQtSOAF9ODwS3OpbKcmY-sOkuZtrz6HjjNCC1raXAJjM_X6YyGZ/s1600/IMG_7948.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8jMhg18XpdsQN2pZ2VmKeqV6vE0uTjv7IwxXADEM0KXtNlRR_H7JK16kCigUTzXz5xsKo232V8OUbgqD357BAF9t2AQtSOAF9ODwS3OpbKcmY-sOkuZtrz6HjjNCC1raXAJjM_X6YyGZ/s400/IMG_7948.JPG" width="400" /></a></div>
After going through many, many recipes in which honey was used more as a sweetening agent rather than a flavoring component, I settled in this simple recipe from <a href="https://www.kingarthurflour.com/recipes/honey-cake-recipe">King Arthur Flour.</a> For some reason, I just think the combination of the whole wheat flour and the all purpose flour really helps the honey shine, and the fact that there is no additional sugar means this cake has just the right amount of sweetness. To compliment the simplicity of the cake and the floral flavor of the honey, I made a version of my <a href="http://www.bunnyandbrandy.com/2018/09/tea-party-earl-grey-cream-puffs-and.html">Earl Grey pastry cream,</a> but with a lavender Earl Grey and a touch of purple food coloring for funzies. I then topped the cake off with some fresh strawberries and blackberries and a sprinkling of powdered sugar. the result was a delectable treat that could be easily enjoyed for a decadent breakfast or a light dessert! I even crumbled up some of the cake and layered it into a mason jar along with the berries and pastry cream to take on a responsibly socially distant picnic.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcT_MiwRdgMeQ2QYH2fC7ukouLJCTHO_ZsO-3i910FMyrD0eUZ-hmDm-rgz-_rnewo9_PhNzTltAKaJUpmpLSie714vWXymFjEGAc01UQYR_7X4pVi_ZZPoXY96F3bB-PtHCuMdXK4NAB/s1600/IMG_7914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcT_MiwRdgMeQ2QYH2fC7ukouLJCTHO_ZsO-3i910FMyrD0eUZ-hmDm-rgz-_rnewo9_PhNzTltAKaJUpmpLSie714vWXymFjEGAc01UQYR_7X4pVi_ZZPoXY96F3bB-PtHCuMdXK4NAB/s640/IMG_7914.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHYdapBWBoy4am6bzW_eYjjA0BkPpg5EkexlyLvwYtWKm2yuLsfe4Fec745bHXAfLdlEAJaycsUyR3u6IyQsR_73Vy9PoZyfFg1kDdArxO3n-4xhoR2uPYpeex3Ztt1s8j4wA-YPQlrH6/s1600/IMG_7930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHYdapBWBoy4am6bzW_eYjjA0BkPpg5EkexlyLvwYtWKm2yuLsfe4Fec745bHXAfLdlEAJaycsUyR3u6IyQsR_73Vy9PoZyfFg1kDdArxO3n-4xhoR2uPYpeex3Ztt1s8j4wA-YPQlrH6/s640/IMG_7930.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uKhTwBoNwqed6TU2I3itUMPHXaejemuuyYMjkaoTzyCAoN2A7rgx_Llv3Ny_At1k2YTd21QfdeGF-YXw7xErpFpJBB1ge97DH1loyFclkTQlDBO8KlFLioeQHvCsfGKD6w-8YBAcerjL/s1600/IMG_7965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uKhTwBoNwqed6TU2I3itUMPHXaejemuuyYMjkaoTzyCAoN2A7rgx_Llv3Ny_At1k2YTd21QfdeGF-YXw7xErpFpJBB1ge97DH1loyFclkTQlDBO8KlFLioeQHvCsfGKD6w-8YBAcerjL/s640/IMG_7965.JPG" width="640" /></a></div>
<br />
If you are a honey aficionado, or you would like to become one, I would highly encourage you to check out <a href="https://bkshoney.com/">Bee K'conscious</a>. Not only are they an ethical and sustainable small business, the very nature of honey production is environmentally positive as can be! Keep an eye out for more honey sources from them as they expand their product line to include single source honeys from all over the world!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9qGEHfX81LO6TmVk0JiM1GNPOvA28sYfV_knBpl2Wz5ayC2Y3bi_B1u_j0JGZm5IKD9nIdGz5sxDdwrbqIZUXL8uUGBzaTyZVcoAcgRG5PEyN8QOtFQ2pSCXJioVJbwwWYZfLcBXnFRm/s1600/IMG_7925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9qGEHfX81LO6TmVk0JiM1GNPOvA28sYfV_knBpl2Wz5ayC2Y3bi_B1u_j0JGZm5IKD9nIdGz5sxDdwrbqIZUXL8uUGBzaTyZVcoAcgRG5PEyN8QOtFQ2pSCXJioVJbwwWYZfLcBXnFRm/s640/IMG_7925.JPG" width="640" /></a></div>
<br />Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-59463777071553147212020-05-29T10:44:00.000-05:002020-05-29T10:44:01.609-05:00Learning to Pipe Buttercream Flowers in the Time of Quarantine<i>I was sent product free of charge from Nielsen-Massey Vanillas in order to facilitate the writing of this post.</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwomOXsb3tD_zKb8Kjxz0NZtfqX543Cy2QV0gwr0_tzBWWt45WiTrxVddYGTa9VUq8kmzLeHgtluamHPqoO8xrbQChUGkNobhE_W6VmV4jtL_9gDB7NH6s2cKRgXH9wnOHIwlRKsY8nMG/s1600/IMG_7859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwomOXsb3tD_zKb8Kjxz0NZtfqX543Cy2QV0gwr0_tzBWWt45WiTrxVddYGTa9VUq8kmzLeHgtluamHPqoO8xrbQChUGkNobhE_W6VmV4jtL_9gDB7NH6s2cKRgXH9wnOHIwlRKsY8nMG/s400/IMG_7859.JPG" width="400" /></a>Well, it's been a crazy few months since my last post. Back then, things were just starting to go into lock down mode. Now, we're all adjusting to our new normals, whether that is ordering takeout a few times a week to keep our friends in the hospitality industry afloat, buying meal kits from our favorite small businesses and, vendors, and farmers, or doing a hell of a lot more baking than any one person should probably be doing.<br />
<br />
Speaking of baking, if you've been following my Instagram, you'll know I have fallen full force into the quarantine baker role. <a href="https://www.instagram.com/p/B_54TO0Agwi/">Bread</a>, <a href="https://www.instagram.com/p/B--oor5hbMj/">butter mochi,</a> <a href="https://www.instagram.com/p/B_yI37DFg6L/">chocolate chip cookies</a>. Just all the carbs. So much carbs. Thing is, as good as my baking skills have gotten, my presentation skills are still kind of lacking.<br />
<br />
That is one of the reasons I still love visiting bakeries, like my neighbors,<a href="https://www.lifessweetinc.com/#/"> Life's Sweet Inc. </a>Ever since this dessert wonderland opened last year, I've been obsessed with everything Melissa, the owner, makes. Every time I walk in the door, I am immediately hypnotized by all the delicious sweets on display in her pastry case. Better yet, if you stick around her shop for any length of time, you are bound to see one of her gorgeously decorated cakes making it's way out the door. Every single time, I marvel at how beautiful and precise her buttercream piping skills are.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rPlFLwyT43IE2-Tx4fQ6reIxfjcO9WJYN69v12wLHAXiVyqnTpwTvnQMb-c6jM0Lg5pCsXop70qV59MD4ajoAA5GUUayp_Bl9oEHOlNxHm_C7V-FMC24aDixx1UeHGG0SBsBttdanrFS/s1600/Image+%25281%2529.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rPlFLwyT43IE2-Tx4fQ6reIxfjcO9WJYN69v12wLHAXiVyqnTpwTvnQMb-c6jM0Lg5pCsXop70qV59MD4ajoAA5GUUayp_Bl9oEHOlNxHm_C7V-FMC24aDixx1UeHGG0SBsBttdanrFS/s320/Image+%25281%2529.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZRCF4PrIaiRfCEcBHT4eNy41FZ0uhbplv445yxueBf0FQi6IEuodF_7i1nR26gwuacI639UoWlGqs-k4TJF1ZAFVg9MacFULPjjBk2aVtyFQ3AAS-HUoAPtUs9yVbkNwpXSQJuZ71MVX/s1600/Image.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZRCF4PrIaiRfCEcBHT4eNy41FZ0uhbplv445yxueBf0FQi6IEuodF_7i1nR26gwuacI639UoWlGqs-k4TJF1ZAFVg9MacFULPjjBk2aVtyFQ3AAS-HUoAPtUs9yVbkNwpXSQJuZ71MVX/s320/Image.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0VUMSogi6t3X-61ymMtMuM6jEYfYjSNkViap0op2N2t22GAuupwVMNorpUWyxU5d1vcQwcAUju-TseWoO3UCzUEWBc3IkoKRqrLlMk0fSMpUUffD24We_zxyddz4I8mmb-8gwlRckTlv/s1600/Image+%25283%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0VUMSogi6t3X-61ymMtMuM6jEYfYjSNkViap0op2N2t22GAuupwVMNorpUWyxU5d1vcQwcAUju-TseWoO3UCzUEWBc3IkoKRqrLlMk0fSMpUUffD24We_zxyddz4I8mmb-8gwlRckTlv/s320/Image+%25283%2529.jpeg" width="240" /></a></div>
<br />
Sadly, it's businesses like Melissa's that have been hit the hardest during the COVID-19 crisis. Small, independent, neighborhood restaurants, bakeries, and specialty shops all over the country have been forced into making horrible decisions about whether to remain open for carry out/delivery and place their staff at risk while fighting with greedy delivery platforms, or closing up completely and putting all their faith in the unstable and confusing government loan programs. But through everything, Melissa has stayed flexible and positive by keeping her bakery and cafe going through an ingenious pickup window system. I have made it a point to try and visit places like her shop at least once a week, because I am now so addicted to her ever changing lineup of sweets and perfectly prepared breakfast and lunch fair that I cannot imagine my neighborhood without her. I will single handedly keep her in business, if that's what it takes!<br />
<br />
My buddies over at <a href="https://nielsenmassey.com/">Nielsen-Massey Vanilla</a>s recently released a new instructional video over on their <a href="https://nielsenmassey.com/betteryourbake/">Better Your Bake</a> page about how to <a href="https://youtu.be/jpiuAnVMIe4">pipe buttercream roses and hydrangeas</a>. Well, since I have been wanting to step up my decorating skills, this was a perfect opportunity to start learning, especially since I have never ever tried piping before! But, I wanted to see just how close I could get to professional quality flower piping using the instructional video alone, so I roped Melissa into helping me. I ordered some of her impossibly moist mini cupcakes and had her put her signature piping on top of half of them, and I would try my best to replicate her work. How did I do? Well, before you scroll all the way down, take a close look at the next picture and see if you can determine which of us piped which cupcake:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3IBWk4O-lmIhcx2zCnNA1kOt8SvnPtIRYdyWmeL9Pu4UPmDbmvsKmLS-PfbVG9hSuAeJxgyg3g4SNgUaooshXuAtxvvBrfE2x8JoJlx9yAEzLwb779ea6iDA6IYiPl0pUhTJjfmhxmUz/s1600/IMG_7874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3IBWk4O-lmIhcx2zCnNA1kOt8SvnPtIRYdyWmeL9Pu4UPmDbmvsKmLS-PfbVG9hSuAeJxgyg3g4SNgUaooshXuAtxvvBrfE2x8JoJlx9yAEzLwb779ea6iDA6IYiPl0pUhTJjfmhxmUz/s640/IMG_7874.JPG" width="640" /></a></div>
<br />
<br />
Not bad for a beginner, hu? In case you couldn't tell, that's mine on the right and Mel;issa's on the left. Preparing the two toned piping was much easier to do than I thought it would be, and I'm pretty happy with how it turned out. Now, after I started practicing my piping, I realized that I was using tips that were a bit smaller than Melissa's, but I think I still achieved the same effect. Now, as for the roses... well, it's gonna be pretty obvious who the beginner piper was here!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk02u-4ub7l6lCtEFy717QuQRY1yHgBn0ltURVXt8aqfNpQY4HSBkEE9kIaRmUQ9e8yfaNpwhOSP_V8Go-YGlMIoG0ehux7TCxpGYKAuabm3GemfNvoNMMeQNNpc_nwHljH1qcuuemxo3H/s1600/IMG_7898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk02u-4ub7l6lCtEFy717QuQRY1yHgBn0ltURVXt8aqfNpQY4HSBkEE9kIaRmUQ9e8yfaNpwhOSP_V8Go-YGlMIoG0ehux7TCxpGYKAuabm3GemfNvoNMMeQNNpc_nwHljH1qcuuemxo3H/s640/IMG_7898.JPG" width="640" /></a></div>
<br />
Yeah, I didn't quite master the height and definition of Melissa's work, but at least after a few tries, I did manage to get something that vaguely looked like a rose! Oh, and by a few tries, I mean two batches of buttercream worth of tries!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZThj61PrDynhap4atFIZAlY0FQHkTrrI0lHzt-iCfqm0j0ikaAXxL9nRr1aQwHty94jGhovUeDKjkekTTriBhI4VrXD4bayMKfDa40SeMlsbANiqhEieqbUMDj0-L7ffzfc79JzD3LUW/s1600/IMG_7845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZThj61PrDynhap4atFIZAlY0FQHkTrrI0lHzt-iCfqm0j0ikaAXxL9nRr1aQwHty94jGhovUeDKjkekTTriBhI4VrXD4bayMKfDa40SeMlsbANiqhEieqbUMDj0-L7ffzfc79JzD3LUW/s640/IMG_7845.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose attempt number 1</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuAsL4hE-4yNxJtb8y1pUDgTeXHxepkMnl60hiqeYFqPeUG9kjmEMlKCbNj30tpFN8bMeaOMSGxCgTU0uZfTyAK0c-EpM3-xsPufcvp5LpgKzQLclzul0x5nfHtNrGgPkWYIi5P7kbf1B/s1600/IMG_7867.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuAsL4hE-4yNxJtb8y1pUDgTeXHxepkMnl60hiqeYFqPeUG9kjmEMlKCbNj30tpFN8bMeaOMSGxCgTU0uZfTyAK0c-EpM3-xsPufcvp5LpgKzQLclzul0x5nfHtNrGgPkWYIi5P7kbf1B/s640/IMG_7867.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose attempt number 2</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQmwwUZzNHTwabOq1wN1ED51BGAP0YWJdqzM8E8A6Lc6aK_Hstp9IvxQmxFsFJjrrFXwCcQ2bOA9DTwRP940-piGtWUi8S1pPdXz8yoKVIg7gGTM-qLXeXrPLVIpiL0A3MVUwkjeodmmU/s1600/IMG_7849.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQmwwUZzNHTwabOq1wN1ED51BGAP0YWJdqzM8E8A6Lc6aK_Hstp9IvxQmxFsFJjrrFXwCcQ2bOA9DTwRP940-piGtWUi8S1pPdXz8yoKVIg7gGTM-qLXeXrPLVIpiL0A3MVUwkjeodmmU/s400/IMG_7849.JPG" width="400" /></a><br />In the end, the piping was a bit easier than I expected it to be, but it's definitely something that is going to take lots of practice to master. There is a lot of muscle memory and nuance involved, and getting the buttercream to just the right consistency and temperature is crucial (that's why I used Nielsen-Massey's tried and true <a href="https://nielsenmassey.com/recipes/vanilla-buttercream-frosting/">buttercream recipe</a> to give myself the best chance at success).<br />
<br />
So, what do you think of how my beginner's piping compared to that of a professional? And let me know in the comments below what skills you have been learning while you've been stuck at home! Stay safe, everybody! And don't forget to support local small businesses and independent restaurants in any way you can!Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-32951680750216224272020-03-20T10:46:00.000-05:002020-03-20T10:46:15.527-05:00Stress Baking: Giant Japanese Style Pancake in an Instant Pot with Nielsen-Massey Vanillas<div class="separator" style="clear: both; text-align: center;">
</div>
<i>I was sent product free of charge by Nielsen-Massey for us in the writing of this blog post.</i><br />
<br />
So... stress baking. I talked about it in my last post, but whooooo boy, have things taken a turn since then. Currently, I am still going into my day job daily, which is not ideal, but at least it helps to keep my mind from wandering into darker places. However, last weekend, I was able to put some of my nervous energy to good use in the form of some good old fashioned recipe experimentation.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKkWQeg7j00RTmXhXclT61k-l0SmVrd10hUfSJJMV9JHFiA5SHLcHSc2gHnZIfbfVe0khk3aGX1sDrMx16KcvQW5ILc8u-T9o_oy-_5BM5R_rl-d_WT3YdmpwB3BcLoCl6uficchBXEXm/s1600/IMG_7763.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKkWQeg7j00RTmXhXclT61k-l0SmVrd10hUfSJJMV9JHFiA5SHLcHSc2gHnZIfbfVe0khk3aGX1sDrMx16KcvQW5ILc8u-T9o_oy-_5BM5R_rl-d_WT3YdmpwB3BcLoCl6uficchBXEXm/s400/IMG_7763.JPG" width="400" /></a>A while ago, I took a stab at <a href="http://www.bunnyandbrandy.com/2018/06/summer-ice-cream-favorites-and-fluffy.html">Japanese style souffle pancakes,</a> which I made on my stove top with the help of a ring mold. While they looked lovely for pictures and tasted just a good, they ended up being a little more labor intensive than I would like, so I set out to see if there was another method I could use that would simplify matters some. After some research, I discovered a lot of people were making giant souffle pancakes in their instant pots! "Well, I've got one of those," I thought, "Let's give it a shot!'<br />
<br />
As in my original recipe, for the most part I used a pretty standard pancake batter, but I did a few significant things to give my pancake a lovely, fluffy texture and a really good flavor. Firstly, I used cake flour, which is basically more finely milled all purpose flour (think the difference between granulated sugar and powdered sugar). This ensures the batter remains light weight. Secondly, unlike a lot of instant pot pancake recipes I saw in which the batter was pored directly into the bottom of the insert, I decided to use a spring form pan propped up on the trivet insert. This allowed me to put a little water into the bottom of the insert, which injected lots of moisture into the pancake, and also ensured the bottom of the pancake didn't burn. Lastly, I separated my yolks and whites and whipped the whites to soft peaks as if I was making an actual souffle. As part of their "Better Your Bakes" campaign, my friends at Nielsen-Massey Vanillas have produced a really good video on how to do this properly: <a href="https://nielsenmassey.com/betteryourbake/">https://nielsenmassey.com/betteryourbake/</a> I also used their <a href="https://nielsenmassey.com/products/ugandan-pure-vanilla-extract/">Ugandan Vanilla Extract</a>, which has a really unique creamy, almost chocolaty flavor to it that takes this pancake to the next level.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3uppwxpFXbRRQ68QYWEC_SI1xZyOfwyXBT8hhtxvHP1YqrajkMLFWZc8e4qjGCsApIb4jA8EzZtlW-in6oe_-EWnvcz6o6gZ_Mjk4K47PF8YXIpYy2s-7-DaCz4J6DrMf2m-0GGuQYbO/s1600/IMG_7741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3uppwxpFXbRRQ68QYWEC_SI1xZyOfwyXBT8hhtxvHP1YqrajkMLFWZc8e4qjGCsApIb4jA8EzZtlW-in6oe_-EWnvcz6o6gZ_Mjk4K47PF8YXIpYy2s-7-DaCz4J6DrMf2m-0GGuQYbO/s640/IMG_7741.JPG" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSdnStRBgH-2JNAKMl5MDEKTLCGoKU3dpe3L8CIrhEJPlLoxSy2CaR7NPwhvUbbjnYHdvl-A8pnrsugctNQ7aQXjwI-yKgI_rlUSjVtuCs2ubjhRGyPNOemI2WzeGVKUSac1pSX65lxFw/s1600/IMG_7734.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSdnStRBgH-2JNAKMl5MDEKTLCGoKU3dpe3L8CIrhEJPlLoxSy2CaR7NPwhvUbbjnYHdvl-A8pnrsugctNQ7aQXjwI-yKgI_rlUSjVtuCs2ubjhRGyPNOemI2WzeGVKUSac1pSX65lxFw/s400/IMG_7734.JPG" width="400" /></a></div>
The one draw back to doing things this way is that even though the batter is very easy to put together, it does take a bit of time to cook. My suggestion is to get everything put together first thing in the morning, then wash the dishes, make some coffee, take a shower, etc., and when you're done, your delicious giant pancake will be ready for you! I also experimented with making this pancake ahead of time and refrigerating it, and while that does make the pancake a bit more dense, it's still pretty delicious and it reheats very well. In fact, on the second day, I actually took the second pancake and heated it in a skillet with a little butter, which gave it an awesome crunchy top!<br />
<br />
Let me know in the comments below how you're taking care of yourself through this crazy time in our collective lives. Are you stress baking too? If so, share with me and Nielsen-Massey by posting a picture of your baking creations to social media with the hashtag <b>#BetterYourBake </b>Hope you and yours are all keeping safe and healthy!<br />
<br />
<span style="font-size: large;"><b>Giant Japanese Style Instant Pot Pancake</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgUbLBQ0herayKk9b98oFmqlEW288so-yQ6PWUZ5dKI8rD-l5msVwEtom5HGQHfHjUR5ANGCF_Z9F9InXsfZDKIEGXcNLrANJUBryIRvYRvce6zAYCoArH7S9ebHlZN_WmCx40Tm6KAvE/s1600/IMG_7768.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgUbLBQ0herayKk9b98oFmqlEW288so-yQ6PWUZ5dKI8rD-l5msVwEtom5HGQHfHjUR5ANGCF_Z9F9InXsfZDKIEGXcNLrANJUBryIRvYRvce6zAYCoArH7S9ebHlZN_WmCx40Tm6KAvE/s400/IMG_7768.JPG" width="400" /></a>1 large egg, yolk and white separated<br />
1/4 teaspoon salt<br />
3/4 cup milk<br />
1 tablespoon white sugar<br />
1 tablespoon Nielsen Massey pure Vanilla Extract<br />
1 cup cake flour<br />
1 teaspoon baking powder<br />
<br />
In a medium sized bowl, add sugar, salt, and vanilla extract to the yolk and whisk to combine, then add the milk and stir until a uniform pale yellow color has been achieved. Slowly add in the flour and baking powder until the mixture is smooth and mostly free of lumps.<br />
<br />
In a separate bowl, whip the egg white using a whisk or a hand mixer until stiff peaks have formed. Slowly add the yolk batter into the whipped whites a little at a time and fold gently to incorporate until everything is combined.<br />
<br />
Use butter or cooking spray to line the inside of a small spring form pan. Place the trivet into the bottom of the Instant Pot insert and add 1/2 cup of water, or just enough to cover the bottom of the insert. Pour the batter into the spring form pan and place on the trivet. Set the instant pot to cook at low pressure for 45 minutes and close the valve. Once the time is up, briefly vent, remove the spring form pan, unmold the pancake onto a plate, and serve with butter, syrup, fresh berries, powdered sugar, or anything you like.<br />
<br />
Optional: for a crunchy top, heat about 1/2 a tablespoon of butter in a skillet, then brown each side of the pancake in the pan for about a minute on each side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92D4kMPlrkxpmopWH19havDkrvOmBxqQmfeDZewk2oK_ERMn9FSt16GzYt_JwfrRZP_7plt4nCUeQtaM8rdDxCM-Ym1gYGLEEaY2aekUEXfLJVx8LLtjDtMWQ2JQin4nJNrQ2SfnqlxNT/s1600/IMG_7737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92D4kMPlrkxpmopWH19havDkrvOmBxqQmfeDZewk2oK_ERMn9FSt16GzYt_JwfrRZP_7plt4nCUeQtaM8rdDxCM-Ym1gYGLEEaY2aekUEXfLJVx8LLtjDtMWQ2JQin4nJNrQ2SfnqlxNT/s640/IMG_7737.JPG" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com1tag:blogger.com,1999:blog-1287322467064287274.post-74277485043832230652020-02-11T12:33:00.000-06:002020-02-11T12:33:23.016-06:00Jam and Almond Cream Stuffed Vanilla Brioche with Nielsen- Massey Vanillas<i>I was sent product free of charge by Nielsen-Massey Vanillas in order to facilitate the writing of this post. All opinions are my own.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJrA-uaWrTf-ri5RJCR90d5Nnqh2tCIHn2lnKNrXQq61Gbl2R-BzzMuVnhrSGZGdUtu9Vcx5YQrhPnkHVyTXs5GWF-f-vtVPMF8wQ1F6tIxHfHxqYh19FeOFCtjk3wQj70g_easVvTLIp/s1600/IMG_7419.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJrA-uaWrTf-ri5RJCR90d5Nnqh2tCIHn2lnKNrXQq61Gbl2R-BzzMuVnhrSGZGdUtu9Vcx5YQrhPnkHVyTXs5GWF-f-vtVPMF8wQ1F6tIxHfHxqYh19FeOFCtjk3wQj70g_easVvTLIp/s400/IMG_7419.JPG" width="400" /></a></div>
Last year, I learned to make my own pasta. This year's culinary goal? Bread. Because I need to be able to produce carbs on demand. So when Nielsen-Massey recently challenged me to come up with a great recipe in honor of a Galentine's celebration of self care for me and my single besties, I figured there was no time like the present to start learning.<br />
<br />
Like many people, I have a healthy obsession with the Great British Bake Off, which is probably what put the idea of learning to bake bread into my mind. Who hasn't fantasized about getting a Hollywood Handshake, am I right? The thing is that the show is so gentile and lovely and everyone is so nice to each other, that I think I have been begun associating baking with everything good and warm and fuzzy. Now if only there could be a show that made me feel that way about vegetables!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbwVbtpZVtb3eKcxQVH2iXqOgyyHdd5Qm5be821D9rIO69kAuZrtEx_ax4BGp0T1jF_ltZrnY4DZFRzX7m6wIN-cqUu07vlcGmsGKVtdUm-FQvAxlihyphenhyphennAaEdWek5daiXcix9j8ZuP3Rj/s1600/IMG_7422.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbwVbtpZVtb3eKcxQVH2iXqOgyyHdd5Qm5be821D9rIO69kAuZrtEx_ax4BGp0T1jF_ltZrnY4DZFRzX7m6wIN-cqUu07vlcGmsGKVtdUm-FQvAxlihyphenhyphennAaEdWek5daiXcix9j8ZuP3Rj/s400/IMG_7422.JPG" width="400" /></a></div>
As I set out on my first bread making adventure, I kept thinking about the episode of Bake Off where the contestants had to make Chelsea Buns, which are traditionally a sort of sticky bun filled with currants and spices. I liked the concept of making more of a pastry-like bread than just a regular old loaf (because I always have to make things more difficult than they have to be). I also loved the idea of being able to pull off chunks of the bread, making it easily sharable. After all, I wanted to be able to share the carby love with all of my fellow single ladies.<br />
<br />
I decided to do a brioche style bread because... well, because brioche is freaking delicious, but also because I wanted to lean slightly sweet. In an ode to Chelsea buns, I decided to do a filling with red currant jam and some almond paste, but instead of doing a swirl, I decided to do little round buns that one could pull off a larger loaf. Much to my delight, this recipe worked so perfectly that I called my mother in total elation, shouting, "I made bread!" while covering my phone in sugar glaze and crumbs in the process. The buns come away easily and are sturdy, yet fluffy and soft as a pillow, with the perfect little surprise pocket of filling in the center of each one. If snuggling into a fuzzy blanket with a good cup of tea, a good Netflix series, and this whole loaf of bread in front of me isn't self care, I don't know what is.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxNgYRyv4VV4Aw2Ij8419FHQ4PyOw6174HFM0yT5sa14AkdeIRgC5JIfq5tEgM3Drep41UKYukBHzeV5cDq5xPVIMurnu2EoADOIsUQbOfRDj7GD3-vS38rStb1uG-N90fRxTBYuwZ9i6/s1600/IMG_7436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxNgYRyv4VV4Aw2Ij8419FHQ4PyOw6174HFM0yT5sa14AkdeIRgC5JIfq5tEgM3Drep41UKYukBHzeV5cDq5xPVIMurnu2EoADOIsUQbOfRDj7GD3-vS38rStb1uG-N90fRxTBYuwZ9i6/s640/IMG_7436.JPG" width="640" /></a></div>
<br />
<br />
The beauty of this recipe is that it can literally be customized to any flavor combination. Peanut butter and grape jelly? Sure! Orange marmalade and pistachio? Why not! I can imagine a thousand different filling that would work equally as well as the one I used, and the subtle vanilla flavor of the bread itself would work well with any of them. And seeing as how a layperson like me was able to make this so easily, I'm gonna go ahead and say this recipe is super beginner friendly! The main thing to remember is this: you have to take care of that yeast. Keep it warm and cozy. No cold eggs, no cold milk, no cold butter. And if your kitchen isn't over 70 degrees, I suggest heating your oven to its lowest setting, turning it off, and putting your dough in there to proof.<br />
<br />
Let me know in the comments below what you think! Have you every baked bread from scratch? What flavors would you fill yours with?<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BJ91QtzL4JO1dd7T4OaCseNZRpnFMSgb-w1g607EFUZBWZS59jmSsYPDwPDrSdpSG_OcM9L8xtG1cha_DFfIFWzJGHqM1lvma0OGSP_3Q6jTEZOEp3vfcXKwZ_Kp7Dzw8CTer7aflixq/s1600/IMG_7434.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BJ91QtzL4JO1dd7T4OaCseNZRpnFMSgb-w1g607EFUZBWZS59jmSsYPDwPDrSdpSG_OcM9L8xtG1cha_DFfIFWzJGHqM1lvma0OGSP_3Q6jTEZOEp3vfcXKwZ_Kp7Dzw8CTer7aflixq/s640/IMG_7434.JPG" width="640" /></a><span style="font-size: large;"><b>Pull Apart Stuffed Vanilla Brioche</b></span><br />
<br />
1/2 tablespoon of instant yeast<br />
1/2 tablespoon of salt<br />
1/4 cup sugar<br />
3-4 cups bread flour<br />
1 cup warmed whole milk<br />
2 large room temperature eggs<br />
1/4 cup melted butter<br />
1 tablespoon Nielsen-Massey Vanilla Extract or Vanilla Bean Paste<br />
Any flavor or jelly, jam, or marmalade<br />
7 ounce tube of almond paste (or homemade)<br />
<br />
For Egg Wash:<br />
<br />
1 egg yolk<br />
1 teaspoon Nielsen-Massey Vanilla Extract<br />
1/2 teaspoon sugar<br />
<br />
For the Glaze:<br />
<br />
1 cup powdered sugar<br />
1 teaspoon Nielsen-Massey Vanilla Extract<br />
milk until desired consistency<br />
<br />
Combine 1 cup of the flour with the yeast, salt, and sugar and whisk together using the paddle attachment of a stand mixer. Add in the milk, eggs, butter, and vanilla extract and continue to whisk with the paddle attachment until the mixture is completely smooth (remember to scrape down the sides of the bowl with a spatula to make sure everything has been incorporated). Start adding in the remaining flour 1/3 a cup at a time. About half way through, you will need to switch out the paddle attachment for a dough hook. Keep adding flour until the dough is no longer sticky.<br />
<br />
Dump the dough out onto a lightly floured surface and kneed it until everything is the same smooth texture and the dough springs back when poked. Put into a large bowl, cover with plastic wrap, and put someplace warm for proof for about 2 hours.<br />
<br />
Once the dough has doubled in size, punch down the risen dough and divide it into palm sized rounds. Flatten each round and spread a teaspoon of jelly and a teaspoon of almond paste onto the center of the dough, leaving the edges clean. Fold the edges over the filing and pinch them together to seal the dough, then shape into a ball and place into a non stick bunt pan. You should be able to get at least 2 layers of buns. Cover the pan with plastic wrap and set aside somewhere warm to proof for about 40 minutes.<br />
<br />
Preheat the oven to 350 degree. Combine the egg yolk, vanilla, and sugar in a small bowl and whisk together. Using a pastry brush, apply the egg wash to the top of the proofed buns. Bake the bread for 40-45 minutes, or until the tops of the buns are lightly golden brown. Let cool.<br />
<br />
Mix the powdered sugar, vanilla, and milk in a small bowl. After the bread is completely cool, remove it from the pan and place on a plate. Drizzle the glaze over the top and serve.Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com1tag:blogger.com,1999:blog-1287322467064287274.post-88516118649430716982019-12-23T12:25:00.001-06:002019-12-23T12:25:15.392-06:00Why You Should be Using Canned Tomatoes from Europe for Your Christmas Dinner<i>I was sent products free of charge as part of the Greatest Tomatoes from Europe campaign in order to facilitate the writing of this post.</i><div>
<i><br /></i></div>
<div>
Earlier this year, I read <u><a href="https://www.amazon.com/Real-Food-Youre-Eating-About/dp/1616207418/ref=sr_1_1?keywords=real+food+fake+food&qid=1577124432&sr=8-1">Real Food, Fake Food: Why You Don't Know What You're Eating and What You Can Do About It</a></u> by Larry Olmsted and it really opened my eyes to how little and how much labeling matters in the USA. So many words used on packaged goods like "All Natural" and "Healthy" <a href="https://www.eater.com/2019/4/11/18304951/natural-food-organic-meaning-difference-hormel-meat-lawsuit">mean absolutely nothing</a>. A ton of the seafood sold in this country is <a href="https://www.mashed.com/121957/signs-youre-fake-seafood-restaurant/">complete and total lies</a>, from the its listed country of origin to its actual species. And don't even get me started on how <a href="https://www.farmprogress.com/blog/wine-drinkers-respond-deceptive-wine-labeling-charge">deceptive wine labels</a> are in this country!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0d0Onr9E3BpmD0pSPo4hgfN0K0mVryrZ-X4yCziBkFO-jHmsXqM4lnJDt1husl5mEbbOMEcsvSGjHSnQ927hX_I86yvafnrEKTm0kVpJL2y6-5_R7yMSSm6FkWnGsB82WF3XbmHJpHdf/s1600/GTFE+Cans+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1522" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0d0Onr9E3BpmD0pSPo4hgfN0K0mVryrZ-X4yCziBkFO-jHmsXqM4lnJDt1husl5mEbbOMEcsvSGjHSnQ927hX_I86yvafnrEKTm0kVpJL2y6-5_R7yMSSm6FkWnGsB82WF3XbmHJpHdf/s320/GTFE+Cans+2.jpg" width="304" /></a></div>
<div>
Why does a government organization like the FDA let companies get away with stuff like this, you might ask? Quite honestly, because as long as people aren't getting horrendously sick, they really don't care. Much of the food industry in America is left to self regulate, so authenticity and honest labeling depends entirely on the integrity of each individual brand. </div>
<div>
<br /></div>
<div>
In Europe, however, things are very different. Packaged food products are strictly regulated and labeled so that consumers not only know what they're eating and drinking, but also where it came from. Everyone knows that old chestnut about how real Champagne can only come from the Champagne region of France, but did you know that real Parmesan cheese can only come from Parma, Italy? So no, that white stuff in the green cardboard bottle you like to sprinkle on your pasta and pizza is no where near the same thing as a fresh cut wedge of Parmigiano Reggiano. The city of Parma even tried to petition the US government to copyright the name of their signature cheese, but it was ruled that "Parmesan" was a descriptor word for cheese, and therefore could not be copyrighted. Same thing with Cheddar, which should technically only be from the village of Cheddar in Somerset, UK.</div>
<div>
<br /></div>
<div>
Soon after reading <u>Real Food, Fake Food</u> I attended a seminar hosted by the Italian American Chamber of Commerce, which talked about many of the same labeling standards on European goods and instructed us on what to look for. Have you seen a DOC or PDO label on something? That tells you the item has to fit very strict regional regulations in how and where it is made or packaged. Most often you will see those labels on things like wine and olive oil, which are more strictly categorized in Europe (the stuff we sell as Extra Virgin Olive Oil in this county, for instance, would be sold for lamp oil over there!), but once you start looking for them, you'll realize how many European products you could be getting to upgrade your pantry.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6ze3vDWxoPYi752lchforgLc4-5-LtCxOL7g3rBfMawbCQk-x8W9-MxLVpQrJa5uL4O2eOSr10ocm3eoI1mZSlB3MUT6HkbCM5GH-cBkk41OiQu_Rz2WX5bT1jXAiOymMsQVb30AUMav/s1600/GTFE+Single+Can.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1491" data-original-width="1475" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6ze3vDWxoPYi752lchforgLc4-5-LtCxOL7g3rBfMawbCQk-x8W9-MxLVpQrJa5uL4O2eOSr10ocm3eoI1mZSlB3MUT6HkbCM5GH-cBkk41OiQu_Rz2WX5bT1jXAiOymMsQVb30AUMav/s320/GTFE+Single+Can.jpg" width="316" /></a></div>
<div>
Take the humble canned tomato, for example. Used for everything from soups to sauces to jams, canned tomatoes are a pantry staple. Now, this is an objective opinion and not a fact, but a lot of American tomatoes just have absolutely no flavor. There is a reason <a href="https://greatesttomatoesfromeurope.com/">Italian tomatoes are prized</a>, and it has everything to do with how they are grown and when they are processed. </div>
<div>
<br /></div>
<div>
When my mother and I began planning our Christmas dinner this year, we decided to make a big pan of lasagna, but with everything made from scratch. As I have taken up pasta making over the last year, creating the fresh noodles would be no issue. And since this was going to be a big special dinner, we decided we should only get the best ingredients. Real Parmigiano Reggiano. Real Buffalo milk Mozzarella. And of course, Italian tomatoes. </div>
<div>
<br /></div>
<div>
But before we cooked up our big lasagna on Christmas Eve, I decided to test if canned European tomatoes are really all that different from American ones by making a humble Tomato Bisque. Of course, I had to give it a little twist of my own, so I decided to serve it like French Onion Soup by topping it off with a garlic crostini and a thick layer of melted cheese. If I wanted to be really pretentious about it, I could have called it a Re-Imagined Tomato Soup and Grilled Cheese, but since I only want to be a little pretentious, I'm calling it Caprese Soup. My challenge to you, dear reader, is this: Make this soup twice, once using canned American tomatoes, and once using canned European tomatoes and see if you can tell the difference in color, texture, and flavor. If you can, I bet you'll suddenly be searching labels at the grocery store for products of European origin, just like me.</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Caprese Soup</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXim36B3U1dr0mCLhDXMj-Nbu9BLtcFtTTsHkK5K92ZAMpfhppU839BL1ZzkNi9P-6zhfe84Xxaq_IaiTJNa0diWtsk77f4jNDEfKliinyKc4X7Ybo_Q1BmGGjKgWrKWWqxPA2O8tptq3/s1600/IMG_7290.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXim36B3U1dr0mCLhDXMj-Nbu9BLtcFtTTsHkK5K92ZAMpfhppU839BL1ZzkNi9P-6zhfe84Xxaq_IaiTJNa0diWtsk77f4jNDEfKliinyKc4X7Ybo_Q1BmGGjKgWrKWWqxPA2O8tptq3/s400/IMG_7290.JPG" width="400" /></a>2 tablespoons extra virgin olive oil (or any good quality cooking oil)</div>
<div>
1 medium yellow onion, roughly diced</div>
<div>
3-4 cloves of garlic, chopped</div>
<div>
2 14.5 oz cans of whole tomatoes</div>
<div>
1 bunch of fresh basil, finely shredded</div>
<div>
1/4 cup of heavy cream</div>
<div>
<br /></div>
<div>
Topping</div>
<div>
Thin, crispy garlic crostini</div>
<div>
1 cup shredded, low moisture mozzarella</div>
<div>
1/2 cup slivered Parmesan cheese</div>
<div>
<br /></div>
<div>
Add the oil to a deep bottomed pot, such as a stock pot or a Dutch oven, and bring to temperature over medium high heat. Add onion and saute until the pieces of onion are translucent and slightly golden around the edges. Add in the garlic and cook for about 30 seconds. Add in the canned tomatoes and their juices, then turn down the heat to medium and simmer covered for about 10-15 minutes. Use a stick blender to puree the contents of the pot, then add in the fresh basil, stir, and cook uncovered for another 5 minutes. Turn off the heat and add in the cream.</div>
<div>
<br /></div>
<div>
Use a ladle to fill a stone onion soup bowl with the tomato bisque. Top with 2-3 garlic crostini, then mound on mozzarella and Parmesan cheese until the entire top is covered. Put under a broiler for 2-5 minutes, or until the cheese is completely melted and golden on top.</div>
<div>
<br /></div>
<div>
Makes 2-3 servings.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RADZa704ax9em8La1TYyKXWKkPyO0yEfO4T16Jmob1-OUhe3rtqRoDyv4fI2U_3NTloU7fCKXWm4tsDneuNRs891K_yhGoNkxQEP8l2WAWDm9k88_Bo2x70B9zVij8tcmwUMJEzGHB_r/s1600/IMG_7296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RADZa704ax9em8La1TYyKXWKkPyO0yEfO4T16Jmob1-OUhe3rtqRoDyv4fI2U_3NTloU7fCKXWm4tsDneuNRs891K_yhGoNkxQEP8l2WAWDm9k88_Bo2x70B9zVij8tcmwUMJEzGHB_r/s640/IMG_7296.JPG" width="640" /></a></div>
<div>
<br /></div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-84893057107651816452019-12-17T11:53:00.002-06:002019-12-17T11:53:59.077-06:00One Dough, Three Cookies: Christmas Thumb Print Cookies with Nielsen-Massey<i>I was sent products from of charge by Nielsen Massey in order to accommodate the writing of this post. All opinions are my own.</i><br />
<br />
So your boyfriend's best friend's girlfriend suddenly decided to throw a last minute Christmas party. And your office manager suddenly decided everyone should do a pot luck lunch before the holiday. And your kid suddenly remembered the band is holding a holiday bake sale in order to raise funds to get the dents hammered out of the tubas. Not to fear! I'm here to help.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GCTKSX-_mb2HFNuOZ4P8Dbwzz75fkxgJa3r4RlZ9XAJZf9_WmGaDVARUQR14OqirhJKe-las7a4qnPGRQ-OXfxkDw_KDeTF3DIxBmTwzoJS7lvF3n4ChEo3b3GuhJ17sFmGSd6xVvkJq/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GCTKSX-_mb2HFNuOZ4P8Dbwzz75fkxgJa3r4RlZ9XAJZf9_WmGaDVARUQR14OqirhJKe-las7a4qnPGRQ-OXfxkDw_KDeTF3DIxBmTwzoJS7lvF3n4ChEo3b3GuhJ17sFmGSd6xVvkJq/s640/IMG_7229.JPG" width="640" /></a></div>
<br />
Of course everyone thinks of cookies around the holidays, and everyone has their favorite flavor combos that remind them of their childhoods. The easiest way to please everyone without endlessly sorting through Pinterest for recipe ideas is to find one basic cookie recipe and riff on that.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOuHHbQ07R6sGgLfvcmwHsc-Du8S8bjpUP4C5IkkpjR8FZX9NGrAP7ZSmf-MvbeZCWY4byQZYPOtFZYN6aVb-BHkgrMBcz1sJ1MfGMvVDUmYt_kTXStS2QyXTknqE740gBjNlWbgz1AYd/s1600/IMG_7226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOuHHbQ07R6sGgLfvcmwHsc-Du8S8bjpUP4C5IkkpjR8FZX9NGrAP7ZSmf-MvbeZCWY4byQZYPOtFZYN6aVb-BHkgrMBcz1sJ1MfGMvVDUmYt_kTXStS2QyXTknqE740gBjNlWbgz1AYd/s640/IMG_7226.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I, personally, have a great affinity for thumbprint cookies, mostly because they are so versatile that they can be re-invented to accommodate almost any flavor combo. To prove this, I decided to use Nielsen-Massey's <a href="https://nielsenmassey.com/products/nielsen-massey-holiday-flavors-bundle/">Holiday Flavor Bundle</a> as inspiration and create three different thumbprint cookies from the same basic recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GCTKSX-_mb2HFNuOZ4P8Dbwzz75fkxgJa3r4RlZ9XAJZf9_WmGaDVARUQR14OqirhJKe-las7a4qnPGRQ-OXfxkDw_KDeTF3DIxBmTwzoJS7lvF3n4ChEo3b3GuhJ17sFmGSd6xVvkJq/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GCTKSX-_mb2HFNuOZ4P8Dbwzz75fkxgJa3r4RlZ9XAJZf9_WmGaDVARUQR14OqirhJKe-las7a4qnPGRQ-OXfxkDw_KDeTF3DIxBmTwzoJS7lvF3n4ChEo3b3GuhJ17sFmGSd6xVvkJq/s640/IMG_7229.JPG" width="640" /></a></div>
<br />
First, I made the easy decision to pair the almond extract with cherry preserves. Cherry and almond are such a classic combo, and the bright red center and the creamy white cookie just look so darn festive. Top these cookies with some slivered almonds and watch them disappear (in my own personal testing session at my office, these were the first to go).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuTgVo5BK3-XwgvFcz4vnR0Jad0s6OaTeHx2OxVO2Ma6GMz95ozjjKSZKHvAd9OdDtnU323KqVK_UJjqz4zmxAtXF14rchimbjA4BK2JFR4aeCMtxiSaOYBJl0J5QmFRI8X8LSME27Zdt/s1600/IMG_7239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuTgVo5BK3-XwgvFcz4vnR0Jad0s6OaTeHx2OxVO2Ma6GMz95ozjjKSZKHvAd9OdDtnU323KqVK_UJjqz4zmxAtXF14rchimbjA4BK2JFR4aeCMtxiSaOYBJl0J5QmFRI8X8LSME27Zdt/s640/IMG_7239.JPG" width="640" /></a></div>
<br />
Secondly, I decided to be a little adventurous with the vanilla while still keeping within the realm of winter flavor. Nielsen-Massey's vanillas are, after all, top notch and deserve to be featured rather than used as an after thought. For this version, I finely ground some winter spices (cinnamon, clove, nutmeg, and cardamon) and mixed those into the cookie dough along with the vanilla extract. I filled these cookies with a sweet orange marmalade and topped them with a drizzle of melted white chocolate. This version of the cookie might have been my favorite, if only because it reminded me of the orange spice tea my mom used to give me when I was a kid.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBt4iyR7JOl-C24FadLrAygKAtkjgJdO60jd3z__PTYPzCHEA66f5oaMR_1vq2Bm4ucRj4hT7lf5s7R2RehjOgiqy8pKWl7gHJ_8Ari8AvXlnBwP_Ce9H8GK1tJO8AbrGrmS9SW0jTwENX/s1600/IMG_7233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBt4iyR7JOl-C24FadLrAygKAtkjgJdO60jd3z__PTYPzCHEA66f5oaMR_1vq2Bm4ucRj4hT7lf5s7R2RehjOgiqy8pKWl7gHJ_8Ari8AvXlnBwP_Ce9H8GK1tJO8AbrGrmS9SW0jTwENX/s640/IMG_7233.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Lastly, I decided the pair the peppermint extract with chocolate, because what else is a more quintessentially holiday flavor combo? I altered the base cookie recipe slightly by replacing a 1/2 cup of the flour with cocoa powder and I baked the cookies without any filling. While they baked, I made a quick ganache from dark chocolate, cream, butter, and some more peppermint extract. Once the cookies were cooled, I filled them with the ganach and topped them with crushed candy cane bits.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52HgPmui086kHwiraOcM9MEmES3nFlfX92SQ-bqQB4-IM-hIIi8MmeaoOjgyAaFbaiWJlLneUWM9ZK76r7SnoQ0EuiuA0V91UmUxp6v6V0UDRuONciBV5m0VCDxKiTj4yxeDEGoG4KBoR/s1600/IMG_7237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52HgPmui086kHwiraOcM9MEmES3nFlfX92SQ-bqQB4-IM-hIIi8MmeaoOjgyAaFbaiWJlLneUWM9ZK76r7SnoQ0EuiuA0V91UmUxp6v6V0UDRuONciBV5m0VCDxKiTj4yxeDEGoG4KBoR/s640/IMG_7237.JPG" width="640" /></a></div>
<br />
Tell me what cookie flavor combos you'd like to try in the comments below!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zO_WXeQNGWUqEB-OnWQpRpYNU_eH2R1Bc19xo3YZfV4hgC6bv7qe84uoyOwPSHdJ07Vq4_SqbZ9pXDO3xQGI1VOLgXYIl2QEy18RZdf-eEdFHToyaqvl87Pydk-vrjdbqJL4Qc3xhC3c/s1600/IMG_7247.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zO_WXeQNGWUqEB-OnWQpRpYNU_eH2R1Bc19xo3YZfV4hgC6bv7qe84uoyOwPSHdJ07Vq4_SqbZ9pXDO3xQGI1VOLgXYIl2QEy18RZdf-eEdFHToyaqvl87Pydk-vrjdbqJL4Qc3xhC3c/s400/IMG_7247.JPG" width="400" /></a></div>
<span style="font-size: x-large;"><b>Thumbprint Cookie Base</b></span><br />
<span style="font-size: large;"><br /></span>
<br />
3/4 cup softened unsalted butter<br />
1/2 cup sugar<br />
1 large egg<br />
1 tsp flavoring (such as vanilla extract, peppermint extract, etc.)<br />
1 3/4 cup flour<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In a medium bowl, cream together the butter and sugar with a hand mixer, then add the egg and extract/flavoring. Add the baking powder and salt. Continue mixing, adding in the flour 1/4 cup at a time until it is all incorporated and the dough has formed. If the dough it a sandy texture, use your hands to finish mixing it until it is one thick mass.<br />
<br />
Scoop the cookie dough into 1 inch balls and place them onto a greased baking sheet or a silicon mat. Make an indent with your thumb to create a well in the middle of the cookie. If using a jam-like filling, drop it into the well now. Bake the cookies for about 15 minutes, or until the bottom edges start to go golden brown. Let the cookies cool on a rack for about 15 minutes, then if not already filled, top the cookies with whatever filling you are using.<br />
<br />
Makes about 2 dozen.<br />
<br />Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-84133179509486304802019-12-10T11:32:00.000-06:002019-12-10T11:32:30.998-06:00Wine and Cheese: 6 Tips for Building the Perfect Holiday Cheese Plate<i>I was sent products by Mary's Crackers and Mionetto free of charge. All opinions are my own and I am not affiliated with any of the companies mentioned in this post.</i><br />
<br />
Forget the crudite, forget the charcuterie. If I show up to your holiday party and there is no cheese on your table, I'm leaving. And I brought a damn good White Elephant gift, which I am now keeping for myself. There is just nothing quite like a well curated cheese plate, and I'm not talking one of those pre-sliced, plastic wrapped deals that looks like they just dyed the same block of cheese product different colors. A good cheese plate needs variety, not just in flavor, but in texture. Hard cheese, soft cheese, fresh cheese, aged cheese. Like a wedding. "Something old, something new, something borrowed, something bleu."<br />
<br />
I know, it can be intimidating to put together a really nice cheese plate yourself. But I have been doing it for years (I had a friend who once admitted mine was the only house he'd go to outside his own because he knew I'd always have good cheese on hand) and I am here to give you a few tips to help please all the cheese lovers at your next gathering.<br />
<br />
1) Aged cheese, like Goudas, Parmesans, and Cheddars are the most common and approachable hard cheeses, but they do get pricey. Good news is, these cheeses are meant to be nibbled on in very small quantities, as they pack quite a punch, so you can get away with smaller wedges. Do not slice these cheeses! Break them into small hunks using a <a href="https://www.amazon.com/Boska-Holland-Stainless-Guarantee-Collection/dp/B005GC8B3U/ref=sr_1_3?crid=6SNE1LVFWEW3&keywords=cheese+spade&qid=1575992691&sprefix=cheese+spa%2Caps%2C170&sr=8-3">cheese spade</a>. That way you don't destroy the crunchy calcium crystals that give aged cheeses their distinctive texture. Stay simple with something like a 5 year gouda or an authentic Parmesan (produced in Parma, Italy) and you can't go wrong.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tJGqgaMhk94jh81_rWI7Kd83InwfmXRRilYvLmUAwKZYiX83CD_elNlOk3yKC7zceZHI3urTsOq3bsfKVHQzkuB0O3mzP-BIJgpUsHXFoR7KC7GLCQNHdqcKR1pU7rpmZjUfpn84AIgg/s1600/IMG_7269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tJGqgaMhk94jh81_rWI7Kd83InwfmXRRilYvLmUAwKZYiX83CD_elNlOk3yKC7zceZHI3urTsOq3bsfKVHQzkuB0O3mzP-BIJgpUsHXFoR7KC7GLCQNHdqcKR1pU7rpmZjUfpn84AIgg/s640/IMG_7269.JPG" width="640" /></a></div>
<br />
2) Fresh cheeses are great for people who like cheese, but aren't fans of the funkier varieties. Fresh mozzarella and burrata are easy enough to find these days, but can be quite messy on a cheese board. I love putting out a bit of goat cheese, since it is sliceable and spreadable, but less of a mess.<br />
<a href="http://www.montchevre.com/">Montchevre </a>in particular makes a wide variety of sweet and savory flavors that are excellent. I highly recommend the Honey variety, as it's simple, yet effective. These are perfect for those who prefer to eat their cheese on crackers.<div>
<div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl8NDFbGAuxT2xkdPgxezS6eyc8JbsptQNI-AtZ-UKTGwUvHBPb308hSzv-9Q38xhu1E9vdPb1N1sFArM2imH7cW4uxvNgFyyIn8TgONiKQ5xD55wtm33T5NbI6xqAs2yW32eDvwRMJAe/s1600/IMG_7258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl8NDFbGAuxT2xkdPgxezS6eyc8JbsptQNI-AtZ-UKTGwUvHBPb308hSzv-9Q38xhu1E9vdPb1N1sFArM2imH7cW4uxvNgFyyIn8TgONiKQ5xD55wtm33T5NbI6xqAs2yW32eDvwRMJAe/s640/IMG_7258.JPG" width="640" /></a></div>
<div>
<br /></div>
3) Speaking of crackers, CHOOSE CAREFULLY. A lot of flavored crackers will overpower your skillfully selected cheeses. You want something that will function both as a palate cleanser without drying out your mouth and as a vehicle for cheese without shattering into a million pieces after one bite. I recently tried a few varieties from <a href="https://shop.marysgonecrackers.com/">Mary's Gone Crackers </a>and I really appreciate how their extraordinary texture works with cheese. They are jam packed with seeds and whole grains, giving them a lovely crisp snap, but also the strength to not crumble to bits. They are also made with rice, making them gluten free! My money's on the Original flavor, the Black Pepper, the Classic Super Seed, or the Everything Super Seed. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ko2EQybL4XwKCl_sEa8SqMFBzgKWm_A3tqhvp7Qooscr27B9MBCHwR_aks36BLJtoXUDJdc31oAkqyBHkIYds2nxz32Kuom3683tOVKDnksFNXNN5fJ6FophazqzvQ-CYpYrNgVqvFog/s1600/IMG_7273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ko2EQybL4XwKCl_sEa8SqMFBzgKWm_A3tqhvp7Qooscr27B9MBCHwR_aks36BLJtoXUDJdc31oAkqyBHkIYds2nxz32Kuom3683tOVKDnksFNXNN5fJ6FophazqzvQ-CYpYrNgVqvFog/s640/IMG_7273.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
4) Back to the cheese; don't be afraid of the funk. No, I'm not talking about stinky cheeses. I'm talking about funky flavors. Cheese purists will turn their noses up at the thought of anything infiltrating their cheese's natural flavoring, but adding a bit of something something to a cheese can help make it more accessible to the cheese novices in the crowd. Instead of a simple brie, why not go with something like this <a href="https://www.champignon-international.com/en/brands-and-products/soft-cheese-specialities">Champignon Mushroom</a> from Germany, which is a rinded soft cheese with mushroomy umami flavor. Or instead of a standard cheddar, how about on with <a href="https://www.caputocheesemarket.com/truffelino-truffle-cheddar.html#.Xe_GjpNKiUk">truffles </a>in it? Too many savory cheeses on your plate? Go for one of the many varieties of white stilton with fruit in it. I've seen everything from blueberry to mango to apricot, and I have adored them all.</div>
<div>
<br /></div>
<div>
5) Accompaniments are essential. If you really want to make it all about the cheese, I say skip any kind of cured meats all together. Same with nuts. If you want to also have meats or nuts, make those their own things and place them far away from the cheeses so people aren't as inclined to eat everything together. If you're lucky enough to have a decent cheese department at your local grocery store, you may find a variety of unique jams and spreads that will be great accessories to your cheese. Get at least one sweet, one savory, and acidic spread. I like to present things like slices of quince jelly, fig butter, and bacon jam. Just like the crackers, your accompaniments should not only work with the cheese, but function as palate cleansers between bites of cheese. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJcTXrRFJSn7C_r92kY2CVNIFsVnEaFH8_RGeaVtoZBjGxkg6U4sO_msiK-YsBAMt3DkJTIa98kD2c4vUbZhWaxu_D7mLheXEqRtYzLXa8aHeVm6Vie6znWWnXNZUbnM92K490c7hZ5dM/s1600/IMG_7267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJcTXrRFJSn7C_r92kY2CVNIFsVnEaFH8_RGeaVtoZBjGxkg6U4sO_msiK-YsBAMt3DkJTIa98kD2c4vUbZhWaxu_D7mLheXEqRtYzLXa8aHeVm6Vie6znWWnXNZUbnM92K490c7hZ5dM/s640/IMG_7267.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
6) This is the big one: Wine. What is a good cheese plate without a good bottle of wine to accompany it? Now, I am no wine expert by any means, but all I've ever heard from wine directors and sommeliers is that the most important rule is to drink what you like. The first thing I personally reach for when eating cheese is a sparkling wine. A bright, bubbly, slightly acidic wine really helps to cut through the fat of the cheese and prepare you for each new bite. I really like <a href="https://usa.mionetto.com/us">Mionetto Prosecco</a> Extra Dry because it's affordable, but is still an excellent quality, not to mention completely organic, and it has a subtle floral flavor that I think works really well with most cheeses. If you would rather go all out, I would highly suggest visiting the nearest <a href="https://www.thewinecellargroup.com/">Wine Cellar </a>location and having them help you pick out a variety of reds, whites, and blushes that will please a crowd. I recently stopped into the Schaumburg location and did a little in store tasting, where I fell in love with wonderful Chardonnay from La Voute and a red blend from Valcatrina that will both be served with my holiday cheese plate. Seriously, there are so many deals to be had at The Wine Cellar that I was actually able to buy 6 bottles of wine for under $75!</div>
<div>
<br /></div>
<div>
And that's it! Now go out there and celebrate Jesus with Cheesus!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteGXMrseJtMGEwLg8U2KGVXtKIQftbzvJ2OBez9YzUy4U2yJw-NkCYb8myb_wCrQiiqgZoYZB8CmMdoD46sw2KMaTvz3TXZGAdUPV85K9Neqk9RJ0vjDxqbdgj4Pvbf3GKNjtHGZoPXGt/s1600/IMG_7264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteGXMrseJtMGEwLg8U2KGVXtKIQftbzvJ2OBez9YzUy4U2yJw-NkCYb8myb_wCrQiiqgZoYZB8CmMdoD46sw2KMaTvz3TXZGAdUPV85K9Neqk9RJ0vjDxqbdgj4Pvbf3GKNjtHGZoPXGt/s640/IMG_7264.JPG" width="640" /></a></div>
<div>
</div>
</div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com1tag:blogger.com,1999:blog-1287322467064287274.post-17163562409819107672019-11-12T10:09:00.000-06:002019-11-12T10:09:02.270-06:00Thanksgiving Bacon Bourbon Burger Stuffing with White Castle Sliders<i>I have received monetary compensation from White Castle for the writing of this post. All opinions stated are my own and have not been influenced by or represent those of White Castle.</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6ispISSGZxTDmMWtK8CDQltdKS86W8iL_XzzUIEHXH7eV4ikSdOzaoTXubTX2HJyh05lMZ8ccXRZ1vHeZGvxRUceuTfxP94qGV-Be6VCkTEzfgNjSsC_ODqDxejmfcYtZJK5wHkGo2Pd/s1600/IMG_6980.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6ispISSGZxTDmMWtK8CDQltdKS86W8iL_XzzUIEHXH7eV4ikSdOzaoTXubTX2HJyh05lMZ8ccXRZ1vHeZGvxRUceuTfxP94qGV-Be6VCkTEzfgNjSsC_ODqDxejmfcYtZJK5wHkGo2Pd/s400/IMG_6980.JPG" width="400" /></a></div>
I've been doing "Friendsgiving" since before it was a buzzword. My very first Thanksgiving in Chicago was spent watching the Macy's Thanksgiving Day Parade with my roommates while preparing an epic feast for all our orphaned city friends. It was the first time I'd ever spent Thanksgiving away from my mom, but also the first time I'd ever cooked a turkey on my own. It was thrilling and sad and joyful and raucous all at once. After that, I started a tradition of doing an all day Thanksgiving potluck for anyone who needed or wanted a place to be. I would spend the whole day cooking various side dishes and desserts so that anyone who had to work that day (a lot of my friends were employed in the service industry) could stop by for a plate of food, a glass of wine, and a hug.<br />
<br />
These days, I like to carry on that tradition of cooking up a storm of turkey and carbs with friends as well as practicing my newest tradition; doing a virtual Thanksgiving with my mom, where we FaceTime and eat our traditional meal together while watching Netflix. What can I say? I'm a modern kinda gal!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk43hiL2QTLpbOoog9aqEjEQSbUB4zfb014cBH50i4NR8ehUuQlYsV8eSG7gokmWq2qWBowXUkifwr-igZ8p7aNPxUwVTJ8fb2805uYnVP5tP72btWyow0rkhcPYXLK0d9B1fJit55C30H/s1600/IMG_6996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk43hiL2QTLpbOoog9aqEjEQSbUB4zfb014cBH50i4NR8ehUuQlYsV8eSG7gokmWq2qWBowXUkifwr-igZ8p7aNPxUwVTJ8fb2805uYnVP5tP72btWyow0rkhcPYXLK0d9B1fJit55C30H/s640/IMG_6996.JPG" width="640" /></a></div>
<br />
While I can get pretty protective about my Thanksgiving menu choices, I've always thought that Friendsgiving is my time to get a little weird. What better way to work out a new recipe than to experiment on your friends and either revel in the gastronomic success, or laugh about the failure for years to come (nary a year goes by that I am not reminded about the "Caramel Carrots" incident)? This sort of experimentation has brought great new things onto my Thanksgiving table, like loaded baked potato mashed potatoes, chestnut and butternut squash risotto, and crispy parmesan brussels sprouts. But the one thing I've never been able to create a satisfactory version of myself is stuffing/dressing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtEAKgKckYbMDNEB_1XjrL6U0co29kvt-5HMQCQOqY77NloBA475xRTDqGmCWkJg3bgxAXo3N2i1iQR4gfUmVWAe5dt-qLyTDaEr1pR-O8etpLEF8Iu3bsN0WewMFtuvXY9N3FQBDcBkD/s1600/IMG_6985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtEAKgKckYbMDNEB_1XjrL6U0co29kvt-5HMQCQOqY77NloBA475xRTDqGmCWkJg3bgxAXo3N2i1iQR4gfUmVWAe5dt-qLyTDaEr1pR-O8etpLEF8Iu3bsN0WewMFtuvXY9N3FQBDcBkD/s640/IMG_6985.JPG" width="640" /></a></div>
<br />
Recently, a very interesting email landed in my inbox. White Castle, sovereigns of the Slider Kingdom, wrote to me with a challenge: turn their iconic sliders into Thanksgiving stuffing. At first, I shook my head in bewilderment, but as I started to mull it over, I realized it was actually pretty genius! People put sausage in stuffing, right? So how different would seasoned ground beef be? The buns obviously would serve as an excellent bread base. And the signature grilled onions that top White Castle's burgers would definitely not be out of place. Everyone I talked about this idea with had the same reaction as me; initial skepticism, and then a dawning realization of just how good it could be. A few herbs, some chicken stock, and boom! Slider Stuffing!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluyAXH0vqiNwCAsCBmdEzfQETK4JjGlThDHFD8B_cYfKDgUzEnQwpZ4eq5TEp3gBiz3vqOOJ15W6DgoW6mHO6zT5l3bejfpCRpQr7zQ_PH3x_mgJ5S6SPhlnX-poO6nrYjX_hKtZ8QfM9/s1600/IMG_6968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluyAXH0vqiNwCAsCBmdEzfQETK4JjGlThDHFD8B_cYfKDgUzEnQwpZ4eq5TEp3gBiz3vqOOJ15W6DgoW6mHO6zT5l3bejfpCRpQr7zQ_PH3x_mgJ5S6SPhlnX-poO6nrYjX_hKtZ8QfM9/s640/IMG_6968.JPG" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCk-A5X3MpMHTZOmXo7Sx3YlLAovJEhpnBicePw6-Y1Aww8cBwxdYJ96EK2EF4g57caClIEpoFfOrXDwG2LDW8tAiQsgaI1f9dCYV5F9lA_jjP8eukLVZ7UTAOJ605mCF6ZaDEEyNzh65/s1600/IMG_6961.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCk-A5X3MpMHTZOmXo7Sx3YlLAovJEhpnBicePw6-Y1Aww8cBwxdYJ96EK2EF4g57caClIEpoFfOrXDwG2LDW8tAiQsgaI1f9dCYV5F9lA_jjP8eukLVZ7UTAOJ605mCF6ZaDEEyNzh65/s400/IMG_6961.JPG" width="400" /></a></div>
My homeland of Arizona only got their first White Castle last month, so my first experience with the slammable tiny burgers was fittingly during an East Coast college road trip with friends. I have such fond memories of snacking on burgers as we drove into New York City for a weekend of fun, and it was those memories that flooded back to me as I plotted out my stuffing recipe.<br />
<br />
White Castle's base recipe is pretty simple: 10-12 sliders (fresh from the restaurant or the grocery store freezer isle), sage, thyme, pepper, celery, and chicken stock. Not being a big fan of celery, I decided to swap that out for some diced green apple. I also decided to add some crisped bacon in honor of my<a href="http://www.bunnyandbrandy.com/2014/05/postcards-from-bunny-red-gold-aioli.html"> breaded bacon recipe</a>, which I literally have to make for every celebration or party. And what goes with bacon and apples? Bourbon! Thus was born the Bacon Bourbon Burger Stuffing, my newest Friendsgiving success story and the best stuffing I've ever made that didn't involve a box or a canister!<br />
<br />
Want to try making this stuffing for your own holiday? Keep an eye on my <a href="http://www.instagram.com/bunnyandbrandy">Instagram</a>, because later this week I'll be giving away a White Castle gift card to one lucky follower!<br />
<br />
You can find White Castle's <a href="https://www.whitecastle.com/craver-nation/recipes/white-castle-turkey-stuffing"><b>stuffing recipe here</b></a>, or scroll down for my version!<br />
<br />
<span style="font-size: x-large;">Bacon Bourbon Burger Stuffing </span><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHh6oypnGX8Qm0wgHpIXIcwjORKQW_S5z0OfNz43J0jYcu8G5DgyffkX8vowFIX1kVc7vodlOZnqHqzHr8icp0H2K7a8q9rrclZCtiPsLRxO9Ab15iB5GFvtV_bPTjY6OMOQGzlTEczrpy/s1600/IMG_6990.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHh6oypnGX8Qm0wgHpIXIcwjORKQW_S5z0OfNz43J0jYcu8G5DgyffkX8vowFIX1kVc7vodlOZnqHqzHr8icp0H2K7a8q9rrclZCtiPsLRxO9Ab15iB5GFvtV_bPTjY6OMOQGzlTEczrpy/s400/IMG_6990.JPG" width="400" /></a><br />
10-12 White Castle® Original Frozen Sliders, let to thaw for an hour before use (you can also use fresh, but make sure you ask for no pickles)<br />
1 large green apple, cored and diced<br />
<div>
6 strips thick cut bacon<br />
1 1/4 teaspoons thyme, ground<br />
1 1/2 teaspoons sage, ground<br />
3/4 teaspoon black pepper, coarsely ground<br />
3/4 cup chicken broth<br />
<div>
1/4 cup bourbon</div>
<div>
1/3 cup of halved pecans for garnish<br />
<br />
Cut the bacon into small pieces and saute over medium high heat until crispy. Remove the pieces and drain them on a paper towel. In a large mixing bowl, tear the Sliders into small pieces and add the diced apple, crisped bacon, and seasonings. Add the chicken broth and bourbon slowly while tossing the ingredients. Add everything to a casserole dish and bake at 350 degrees for 35 minutes. Top with pecans and serve.</div>
<div>
<br /></div>
<div>
To stuff the ingredients into the cavity of the turkey, prepare ingredients as noted above, but reduce chicken broth to 1/4 cup and the bourbon to 1 tablespoon, then cook as you normally would. </div>
<div>
<br /></div>
<div>
Makes about 9 cups (enough for a 10-to-12-pound turkey). Note: Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.</div>
</div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-18035065866856345512019-11-08T14:10:00.002-06:002019-11-08T14:10:38.110-06:00Raw Spice Bar Re-vamp Review<i>Some products mentioned in this post were provided by Raw Spice Bar for free in exchange for an honest review.</i><br />
<br />
A few years ago, I was contacted by a wonderful subscription service called <a href="https://rawspicebar.com/">Raw Spice Bar</a><span id="goog_1201092143"></span><a href="https://www.blogger.com/"></a><span id="goog_1201092144"></span>. I was so <a href="http://www.bunnyandbrandy.com/2015/02/from-kitchens-of-bunny-and-brandy-raw.html">impressed with the quality</a> they offered that after sampling one month's worth of their spices and recipes, I purchased a year's subscription for my mom as a Christmas present. Now, with the holidays fast approaching, I was excited to hear that they had recently revamped their service and custom spice blends.<br />
<br />
Previously, Raw Spice Bar would send subscribers mystery spice blends in small portions along with recipes that showcased the spices. The only problem was that the spices generally came packaged in small resealable bags, which weren't the most convenient way to store them for later use.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYPQ-H6oSyv8Ns1WN8TJRcaTIrYXeFygS3thffrxQuopsA-QlHrFrdjH5xhg9A9KSzLKo2cSBCWwQz9Q0HMy9HZjSLP-jBddh4TJGPgzfWuWKctd2t4RRFT2w2hLGhtGf03qvNayo-5Yh/s1600/IMG_2887.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYPQ-H6oSyv8Ns1WN8TJRcaTIrYXeFygS3thffrxQuopsA-QlHrFrdjH5xhg9A9KSzLKo2cSBCWwQz9Q0HMy9HZjSLP-jBddh4TJGPgzfWuWKctd2t4RRFT2w2hLGhtGf03qvNayo-5Yh/s400/IMG_2887.jpg" width="400" /></a>Raw Spice Bar has now re-vamped their service and packaging to be more user friendly and customizable. Customers will be prompted to take a culinary personality test of sorts, and from there will be recommended various spice blends that would be most useful to them from the 150+ varieties they carry. Then, there are options for how frequently you would like to receive the spices (once a month all the way up to once a year). The spices now come flat tins that are easy to open, close, and store, which are clearly labeled, and have clear lids so as to see the contents. Don't want to commit to a subscription? You can also buy the spices a la carte from their shop! You can pick up any number of spices, herbs, or blends in sizes ranging from 1 oz to 10 lbs.<br />
<br />
I was lucky enough to try three of Raw Spice Bar's most popular spice blends: the Apple Pie Spice, the BBQ Pork Rib Dry Rub, and the Taco Seasoning. Of course, I had to experiment with these blends using some classic brunch dishes.<br />
<br />
For the Apple Pie Spice, I decided I wanted to do some stuffed pancakes. I used an English style pancake (a <a href="https://www.bunnyandbrandy.com/search/label/English%20Pancakes">recipe</a> for which you can find in one of the oldest Bunny and Brandy posts) and then set about making my filling. I peeled and cut 4 Honeycrisp apples into one inch chunks and the tossed them in a generous amount of the spice blend. One unique thing about this spice blend is the addition of grains of paradise, a small peppercorn-like spice that not only added flavor, but texture to my apples. I sauted the apples in some butter until they were soft all the way through. My apples were particularly sweet, so I didn't need to add any sugar to the mix. I then took a block of room temperature cream cheese and whipped it with a little vanilla extract and sugar to make a topping for the pancakes. Since English pancakes are pretty pliable, I was able to stuff them with the spiced apples very easily. I really enjoyed this spice blend because it gave the very sweet apples an almost savory quality, and was definitely more complex than adding just standard cinnamon and nutmeg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNp9KP6fzpNPGMuMEzd9lwAoct2g0v3eKwmMHaVd_pDHnntQit9zWD2BVL6GDI6c-MiWFX0FrvrNwYlyF9MUne6fmzb2vOFPfKb8OWGKh3K0O064XlGyVa5xCXLtEfTv8-c8aPozPk3cxK/s1600/IMG_2884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNp9KP6fzpNPGMuMEzd9lwAoct2g0v3eKwmMHaVd_pDHnntQit9zWD2BVL6GDI6c-MiWFX0FrvrNwYlyF9MUne6fmzb2vOFPfKb8OWGKh3K0O064XlGyVa5xCXLtEfTv8-c8aPozPk3cxK/s640/IMG_2884.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7JxYbrRa1iZvpTjimE4vNkDDOSXDT8CnD4zWUODSBIC-BiiILahwjbHiD37Z0WHh2KBXYtdgQA0_ba-yOa7sPeEwbafLZPqnRf2ERk_8l5HsyIcxfaFzoGOhGwPwaGXzgBWes8gpoP6b/s1600/IMG_2885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7JxYbrRa1iZvpTjimE4vNkDDOSXDT8CnD4zWUODSBIC-BiiILahwjbHiD37Z0WHh2KBXYtdgQA0_ba-yOa7sPeEwbafLZPqnRf2ERk_8l5HsyIcxfaFzoGOhGwPwaGXzgBWes8gpoP6b/s640/IMG_2885.jpg" width="640" /></a></div>
<br />
For the Pork BBQ Dry Rib Rub, I wanted to re-create a dish I made when I first tested out Raw Spice Bar's products; spice roasted root veggies. I cut up some small yellow potatoes, rainbow carrots, cremini mushrooms, and a red onion, then coated them in vegetable oil and the BBQ spice blend, then I roasted them for about 45 minutes at 450. The result was outstanding. This particular spice blend has a nice subtle heat that really worked well with the hearty veggies, but it also had a sweetness that was complimented by the onions and carrots. Again, very complex and not your average BBQ seasoning.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjON8hDqmRjxIMxRAWv9bEJnANM0yxe6afRc9OckSluQN1EAcq-JmbXG11vbQNC0qDkF7dvjMWg6c5omMRIfJit1WCTw8F1wrSb-NE3NzAYlSkbaKuuvwpORWPntufpKjRbxgyNAGxBZ_Kx/s1600/IMG_2888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjON8hDqmRjxIMxRAWv9bEJnANM0yxe6afRc9OckSluQN1EAcq-JmbXG11vbQNC0qDkF7dvjMWg6c5omMRIfJit1WCTw8F1wrSb-NE3NzAYlSkbaKuuvwpORWPntufpKjRbxgyNAGxBZ_Kx/s640/IMG_2888.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VdlJXPTw1qIQuti5mw0TYpVVUM5NUMP-cZ6d9juep6WeNsScRDI3YW0AO8Meh5fNOQBtj5DEKRylDfFy0aTqEFgp_8ggBLRyLvO4Ubrgwy9do7sYBd_S1F7OVn4BOyYwxi7VXYw0AN7e/s1600/IMG_2889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VdlJXPTw1qIQuti5mw0TYpVVUM5NUMP-cZ6d9juep6WeNsScRDI3YW0AO8Meh5fNOQBtj5DEKRylDfFy0aTqEFgp_8ggBLRyLvO4Ubrgwy9do7sYBd_S1F7OVn4BOyYwxi7VXYw0AN7e/s640/IMG_2889.jpg" width="640" /></a></div>
<br />
Lastly, I decided to use the Taco Seasoning somewhat conventionally by adding it to some ground beef. One thing of note is that these spice blends are salt free so that you can add salt to your own taste. I cooked up a quick omelette and sprinkled it with a Mexican cheese blend. I then topped it off with the seasoned beef, some fresh tomato, and diced white onion to create what I call a White People Taco Omelette, a loving tribute to the Tex Mex style tacos, covered in orange cheese, sour cream, and shredded lettuce that I grew up around in Arizona. I was surprised with how subtle this spice blend was and actually wished I'd added a bit more to the meat. But the flavor was definitely much better tasting than the chemical tasting taco seasoning one can buy at the grocery store. I tasted mostly the coriander, but the addition of several different kinds of chilies gave it a really well rounded flavor over all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsq_MGLV5mlE2yJt_ktng1faal5INsvRleVqxYA5Gl6UQmrLaqv5fDrpljwAL-NDO8tmZzM8bk_DtbZAd9ptsZqXCC8VzKYECgcFO6C65q93S6ApoSgKBH2QPl7O3Ovjw5ANuor-H-lyz/s1600/IMG_2886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsq_MGLV5mlE2yJt_ktng1faal5INsvRleVqxYA5Gl6UQmrLaqv5fDrpljwAL-NDO8tmZzM8bk_DtbZAd9ptsZqXCC8VzKYECgcFO6C65q93S6ApoSgKBH2QPl7O3Ovjw5ANuor-H-lyz/s640/IMG_2886.jpg" width="640" /></a></div>
<br />
For me, Raw Spice Bar is still killing the spice game, and I really appreciate their new stackable storage containers. The thing I love most about this kind of service is that it really encourages me to step outside my flavor box and start thinking creatively. And for someone like me, who gets nervous about how to properly season their food, that's really saying something!Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com1tag:blogger.com,1999:blog-1287322467064287274.post-46938870197692980662019-10-14T12:47:00.000-05:002019-10-18T14:12:27.755-05:00Chicago Gourmet 2019 Recap: A Glutenous Timeline<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjgudJp8GdPGgP9qq2h8emtpq4fjw4VGLWGvsfqCZUd5ubFaVJvK-4BrCA2aMNjSN2FijDPl6X_MfN3did6GfGJDRX4Z99eCSdQmTPt-7KbtJmWJgB5Zy-z4B9Kfw5wZIhHUoZzM-cJUA/s1600/IMG_6407.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjgudJp8GdPGgP9qq2h8emtpq4fjw4VGLWGvsfqCZUd5ubFaVJvK-4BrCA2aMNjSN2FijDPl6X_MfN3did6GfGJDRX4Z99eCSdQmTPt-7KbtJmWJgB5Zy-z4B9Kfw5wZIhHUoZzM-cJUA/s320/IMG_6407.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyGzlf6hUP5Q7LqBzCkb8mSSzAD6kbEUKstSZXa92t7XEefyvRc7CRErNcMT31ul3LbiDBP-1C3Dc_Yc64t9oTFAJy33U4QhCGp_tF2SMFQ1hQmJRnot3dPdTPwEABnDCYMCh3fOykRuZ/s1600/IMG_6400.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyGzlf6hUP5Q7LqBzCkb8mSSzAD6kbEUKstSZXa92t7XEefyvRc7CRErNcMT31ul3LbiDBP-1C3Dc_Yc64t9oTFAJy33U4QhCGp_tF2SMFQ1hQmJRnot3dPdTPwEABnDCYMCh3fOykRuZ/s320/IMG_6400.JPG" width="320" /></a><br />
Another year, another fabulous Chicago Gourmet. In the past I've come at this recap in a number of ways; giving you my best of, giving helpful tips of how to navigate the festival, demonstrating food trends based on the dishes being served, etc. This year, I figured I'd try something a little different and give you as much of a behind the scenes peek into what my day covering the biggest food festival of the year is really like. So, got your walking shoes on? Good, because it's pretty darn damp out here from all the rain. Let's go!<br />
<br />
12:00 pm- The festival is officially open! While everyone else gets their barrings/heads for the Supreme Lobster tent, I spot the return of an old friend: the Four Corner's tent. In years past, they've been my go-to first stop because they are always ready and raring to go while other tents are still plating. This year they were featuring Carnitas Tacos and customizable mini margaritas from Federales.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5n9Cs-PE02bJV02h0Qj-4FtZbnUu4UjeV-MMUaJ174NogsJpHEN-ELLRHYFkJpftaMSiktGoJFjp_2RN_2vu6UJ0n8odkgbGkR886vCD56la1xDj0Ue5JDMAhZVS7N5oieGtpa2VxBZw/s1600/IMG_6408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5n9Cs-PE02bJV02h0Qj-4FtZbnUu4UjeV-MMUaJ174NogsJpHEN-ELLRHYFkJpftaMSiktGoJFjp_2RN_2vu6UJ0n8odkgbGkR886vCD56la1xDj0Ue5JDMAhZVS7N5oieGtpa2VxBZw/s640/IMG_6408.JPG" width="640" /></a></div>
<br />
<br />
12:15 pm- After wandering around for a bit and taking some atmosphere shots, I spotted Christina from <a href="https://chritiques.com/">Chritiques</a> and we sauntered over to the Mariano's Tasting Pavilion to get our first loaded plates of the day. Best of the Tent: Brian Jupiter's (Ina Mae/Frontier) Smoked Boar Tacos and Michael Galen (Dusek's/Punch House) Spice Roasted Cauliflower with lemon tahini, walnut and pomegranate. This tent also showcased two odd, but fun brand features. Murray's Cheese handed out tiny curated cheese plates with tasting cards, while Fanny May had some of their signature chocolates. At least Fanny May's goodies I could shove in my bag for later, but I'm not gonna lie... the tiny cheese plate was an odd choice for an event like this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFf1Lq-_RY1dt-vrPLNagn7v2K0ADujb6y-h-EAiU8Ht0tCg7HbDLj9NXxe1vujsOQzVMv-JC2U4u7G3MKRtVDWdkJM7JlAc_sA9rrKVfauutnwTqaoasRgnAI2ebofn-R2vbITg7HE0f2/s1600/IMG_6414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFf1Lq-_RY1dt-vrPLNagn7v2K0ADujb6y-h-EAiU8Ht0tCg7HbDLj9NXxe1vujsOQzVMv-JC2U4u7G3MKRtVDWdkJM7JlAc_sA9rrKVfauutnwTqaoasRgnAI2ebofn-R2vbITg7HE0f2/s640/IMG_6414.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLuFizl6OTVdYMzbvAVGgjVNBflkefPIqRb6D0uRcSP4ntuBKQ0sVKYSjyo1Z-2mpbpYy14M9h-dQl0kxTZixvbZoQ6DxVqTWhgRr1klUiMvMYy5kyW8K3amyv573jWmeBYC4ZIZPl1rl/s1600/IMG_6416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLuFizl6OTVdYMzbvAVGgjVNBflkefPIqRb6D0uRcSP4ntuBKQ0sVKYSjyo1Z-2mpbpYy14M9h-dQl0kxTZixvbZoQ6DxVqTWhgRr1klUiMvMYy5kyW8K3amyv573jWmeBYC4ZIZPl1rl/s640/IMG_6416.JPG" width="640" /></a></div>
<br />
12:30 pm- The decision was made between Christina and I to hit up the Keeping Up with the Konfections dessert tent while the line was short. Eli's Cheesecake really surprised me with their feature of a new product: tiny goat's milk cheese cake bites, called Cubies (because they're tiny cubes!) drizzled with honey. I would have eaten the entire bag if I hadn't been pacing myself!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifm4Vp7V-QpKTO2CWY30635eNEbPqqgnLNEzQCWpZv7VSUpfZSQDPsz21xRCfwspfRWZJJasa4jEtqmoZTXyPwTYhlUobA1aO32xCKxwNWNsJOhNj1QPT6rfWbwLKvHOpjUTfj5eBbc3y2/s1600/IMG_6425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifm4Vp7V-QpKTO2CWY30635eNEbPqqgnLNEzQCWpZv7VSUpfZSQDPsz21xRCfwspfRWZJJasa4jEtqmoZTXyPwTYhlUobA1aO32xCKxwNWNsJOhNj1QPT6rfWbwLKvHOpjUTfj5eBbc3y2/s640/IMG_6425.JPG" width="640" /></a></div>
<br />
12:45 pm- The US Foods tent was in full swing by this point, so we joined the growing line. The standout here was Giancarlo Valera's (Tanta) shrimp cebiche, a dish I'd actually had the opportunity to learn how to make a few weeks ago. Funnily enough, raw seafood dishes used to be an overwhelmingly common sight at Chicago Gourmet, but this was the only one I encountered this year!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNiZL97PdZEVi7O3Fg-PxeIqoZPUHEin5vEVoSNOtnK3JvECB__bX9aoToRIzOCik0nzWWUfoSoR9WOKDOZ5kJhzjeIrUnPBrgwih0KNduofW3JTXie6tcbM1zIifi9wcaccOmtjmoU2Z/s1600/IMG_6446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNiZL97PdZEVi7O3Fg-PxeIqoZPUHEin5vEVoSNOtnK3JvECB__bX9aoToRIzOCik0nzWWUfoSoR9WOKDOZ5kJhzjeIrUnPBrgwih0KNduofW3JTXie6tcbM1zIifi9wcaccOmtjmoU2Z/s640/IMG_6446.JPG" width="640" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJYr8k-aGFwVC6j_AqE3Jx10TnyNHOHL2gn1Hy1ZNxkIKEuyJ-vjrqFNAMNcOUG_7ovQFqzEKYAJdeZLmDRjFdJ_PwG6s2GccubPM3glM8xLii2Zu-oJVvdbINtJGLwAsCh9t0b3iGvG2/s1600/IMG_6457.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJYr8k-aGFwVC6j_AqE3Jx10TnyNHOHL2gn1Hy1ZNxkIKEuyJ-vjrqFNAMNcOUG_7ovQFqzEKYAJdeZLmDRjFdJ_PwG6s2GccubPM3glM8xLii2Zu-oJVvdbINtJGLwAsCh9t0b3iGvG2/s400/IMG_6457.JPG" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64H3o76Apsf0dXbXgBDI_U_6qFi9pHd-4W4gRgPeS1gldEgZetsm3I8euLFf_90T2PHVnZqQI2z2uusxTEwdRuxHs1kmoT1FgvIyW7uC8VAasV1AH0MomUzqTGOSoHzcg3NizKlAS-9Je/s1600/IMG_6451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64H3o76Apsf0dXbXgBDI_U_6qFi9pHd-4W4gRgPeS1gldEgZetsm3I8euLFf_90T2PHVnZqQI2z2uusxTEwdRuxHs1kmoT1FgvIyW7uC8VAasV1AH0MomUzqTGOSoHzcg3NizKlAS-9Je/s400/IMG_6451.JPG" width="266" /></a>1:00 pm- Christina and I bid our farewells as she headed off to meet some friends, and I popped over to the Thai Select tent. Wipavadee Iamsakul from Kinnaree Thai Kitchen served my favorite dish here: some skewered pork with a fresh salad on the side. The gals at Siam Rice Thai Cuisine were NOT kidding around when they said their Thai Basil Chicken was a LITTLE spicy, so I immediately headed off to some of the smaller tents in search of liquid refreshment.<br />
<br />
1:15 pm- Fever Tree bottled mixers had some lovely, refreshing cocktails at their table. Absolute Vodka was featuring their new line, Absolute Juice, mixed with sparkling water. Sparkling cocktails seemed to be all over the place. I'm sure it had nothing to do with the country's obsession with White Claw this past summer...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpAwBtsmaoxF5Dv3Aq_24IozQ3uG-jM4zkgZfRYGEVQgMWo6uvkuDigH9_pdkl13aX_eITGFKMuQe5JNkwFOMvF9COSaX4qPmdXYOCD_m2h7Zm3IT0-dgQlGIvG22Zjo8TeuQayxyv0x/s1600/IMG_6452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpAwBtsmaoxF5Dv3Aq_24IozQ3uG-jM4zkgZfRYGEVQgMWo6uvkuDigH9_pdkl13aX_eITGFKMuQe5JNkwFOMvF9COSaX4qPmdXYOCD_m2h7Zm3IT0-dgQlGIvG22Zjo8TeuQayxyv0x/s640/IMG_6452.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsgnTAuGMkLSuQTZ4ObryPqTLFtF9-qVIrDN0vJVbLm9ORVI8cfHm8wMtdq_P6d-gTDvpO13yWAcLRUUUOKd4wckondVrFC_3EHs75k-2puZX5zkuEUd8gB91CWZPS-bWKZAWqWuvPEwz/s1600/IMG_6454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsgnTAuGMkLSuQTZ4ObryPqTLFtF9-qVIrDN0vJVbLm9ORVI8cfHm8wMtdq_P6d-gTDvpO13yWAcLRUUUOKd4wckondVrFC_3EHs75k-2puZX5zkuEUd8gB91CWZPS-bWKZAWqWuvPEwz/s640/IMG_6454.JPG" width="640" /></a></div>
<br />
1:30 pm Quick stop at Tao's tend to sample their Peking Duck Rolls was totally worth it. Then I headed over to the Gardens of the Galaxy Veggie tent, because the amount of heavy meat dishes I'd been given to far was already starting to wear me down. Sandy Chen (Koi/Le Sud/Club 77) had some adorable veggie sushi rolls with the different colored wrappings denoting different flavors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqixZ3quks3xWVG1wu25sOlV3peb1lu3IDbs0I_TcRf9AsSxxecQ2Cs8ES9bh3wWnpNJsiwOQnuz-7TFtwltGYd7qGPzvB5bmU_QaG-K1HqllvQjRUh8jqvIvsKMgbSZwHsf_DIXjYWjca/s1600/IMG_6459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqixZ3quks3xWVG1wu25sOlV3peb1lu3IDbs0I_TcRf9AsSxxecQ2Cs8ES9bh3wWnpNJsiwOQnuz-7TFtwltGYd7qGPzvB5bmU_QaG-K1HqllvQjRUh8jqvIvsKMgbSZwHsf_DIXjYWjca/s640/IMG_6459.JPG" width="640" /></a></div>
<br />
1:45 pm- Started to hit a wall, so I grabbed cold brew from La Colombe's tent and headed to the Gordon Food Service tent for last round from the heavy hitters. God bless the volunteer working this tent who briefed everyone waiting in line on what dishes were inside with the detail of a fine dining server. After skirt steak, octopus, beef cheek, and smoked salmon mousse, It was the Jackfruit and Papaya Noodle Salad from Jonathan Meyer at Flora and Fauna that I found most delicious, if only because it wasn't meat or bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuB_6cYC0dYY8K4f9JxCk3W6JambELiuOXlXeolZTcqhOdp-VBLTh10ilCowlTCKIOJGfE0ELDTWvZYuWZAT7zE3Tw_QeknKVPd2ir2TvMP7LSYfuKUSBSTDv-Aeu9zpIXiCAVpR7-6Ez/s1600/IMG_6480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuB_6cYC0dYY8K4f9JxCk3W6JambELiuOXlXeolZTcqhOdp-VBLTh10ilCowlTCKIOJGfE0ELDTWvZYuWZAT7zE3Tw_QeknKVPd2ir2TvMP7LSYfuKUSBSTDv-Aeu9zpIXiCAVpR7-6Ez/s640/IMG_6480.JPG" width="640" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPp-jVfqNM_wqmnHyPO2hYMRTROmTvOKLi2tacH89WJbGBMXLz5-92cHwYj9mjgKblGZxtQUqbQqwWfh0RBsj_8k8eD6J8B3RpQ7RJDDNqOaseIXk7rHrLuKEounciPmWt2B8BsIk_kgZ/s1600/IMG_6487.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPp-jVfqNM_wqmnHyPO2hYMRTROmTvOKLi2tacH89WJbGBMXLz5-92cHwYj9mjgKblGZxtQUqbQqwWfh0RBsj_8k8eD6J8B3RpQ7RJDDNqOaseIXk7rHrLuKEounciPmWt2B8BsIk_kgZ/s320/IMG_6487.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUf3_d6Bxz_EYZIr319rQb5QdFxmI3esY78BWc87wo6zwfP3RqgRwC1cJd9J-2qB_84lI_2g_GqGGzCB22HlpxTQmjKPJQe-e0uYSPkG4UxChfYVrGKqM_H7jqm4XR1VNdGKCFk0tYSgz/s1600/IMG_6484.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUf3_d6Bxz_EYZIr319rQb5QdFxmI3esY78BWc87wo6zwfP3RqgRwC1cJd9J-2qB_84lI_2g_GqGGzCB22HlpxTQmjKPJQe-e0uYSPkG4UxChfYVrGKqM_H7jqm4XR1VNdGKCFk0tYSgz/s320/IMG_6484.JPG" width="320" /></a>2:00 pm- Time to stop into the Choose Chicago media tent for a quick break. Unfortunately for me, the media tent had a table full of delicious looking food! I was in such a daze at that point (from all I'd eaten and drunk, but also because the humidity had drastically risen), so I don't seem to have made a note about what the food was or who made it... but I did take pictures. Because that's just muscle memory for me at this point. See pretty food, take pictures of it. Done.<br />
<br />
<br />
2:30 pm- This is always the time I head to the mainstage to take in a few demos while the tasting tents change over for the afternoon session. Sarah Grueneberg and Fabio Viviani made for a delighful pair of pasta making Top Chefs, and it was a total thrill to get to see Masaharu Morimoto expertly butcher a 130 pound tuna like it was something he does every day. Actually, he probably does do that every day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH-VJzaBRyXiVNWQek6Ks-oX_CBX7dx7KXc99tC2H9VtX_PdsWpyOsR2JQ2rhTBKXr0QG16kBG8kAz9g3ovw3xEGZU2Sm6apcTgMhOzXcf4NGLF6dMl68r5L47bdyTuczZ2jzDKXHpVa6/s1600/IMG_6576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH-VJzaBRyXiVNWQek6Ks-oX_CBX7dx7KXc99tC2H9VtX_PdsWpyOsR2JQ2rhTBKXr0QG16kBG8kAz9g3ovw3xEGZU2Sm6apcTgMhOzXcf4NGLF6dMl68r5L47bdyTuczZ2jzDKXHpVa6/s640/IMG_6576.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkf8VFrVw0e4I175t41BYQ8YF0xwv4F7DmOyMfII7rkDv62obdj0A-OIDDcis7ROh_rkX416yFYwR0cNBUO9i2oxdAgLMSD207w9EjoOuzZ-oV6hzpQPfB6rvQNsQBGmIn0RYC4mDyzVA/s1600/IMG_6616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkf8VFrVw0e4I175t41BYQ8YF0xwv4F7DmOyMfII7rkDv62obdj0A-OIDDcis7ROh_rkX416yFYwR0cNBUO9i2oxdAgLMSD207w9EjoOuzZ-oV6hzpQPfB6rvQNsQBGmIn0RYC4mDyzVA/s640/IMG_6616.JPG" width="640" /></a></div>
<br />
3:30 pm- Time to get back to eating! First stop was the hidden gem S Rosen's Sandwich tent, where Julius Russell (A Tale of Two Chefs) had the fanciest grilled cheese sandwich I've ever seen, packed with slow roasted short rib, truffle oil, and caramelized shallots.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg3i6OSnfpT5MVGoYqVdgZf6hF9SpLQFUdppoiec2r20bQW9h7h8_bkfQPwbtG-Syv58FksBplyEXCb684fibyiDC_EVJjx5j5inQtbs231IrFHJCFdOgMAFx_9V3TK7up6Kxb7chRaZ3/s1600/IMG_6627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg3i6OSnfpT5MVGoYqVdgZf6hF9SpLQFUdppoiec2r20bQW9h7h8_bkfQPwbtG-Syv58FksBplyEXCb684fibyiDC_EVJjx5j5inQtbs231IrFHJCFdOgMAFx_9V3TK7up6Kxb7chRaZ3/s640/IMG_6627.JPG" width="640" /></a></div>
<br />
3:45 pm- Back over to the Mariano's tent. This time, it was the Duck Fat Hot Dogs from Kevin Hickey (The Duck Inn) that caught my attention. Also catching my attention was my good friend Mihaela from <a href="https://chicagolovespanini.com/">Chicago Loves Panini</a>, who tagged along with me for the final rounds of the festival.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBz3QGstDGIPI0-uMLc771W16lS1NDu5BF5c_VFaT2KvWiY-IbWm2QOfdYclvDVkAznwNku1r1GKJxZC_yy26EGiO-MhcFMA7SCtcRlXyMZL853W8uRxvAVazMdl8tcnbpwfXjdfC_Jlm/s1600/IMG_6633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBz3QGstDGIPI0-uMLc771W16lS1NDu5BF5c_VFaT2KvWiY-IbWm2QOfdYclvDVkAznwNku1r1GKJxZC_yy26EGiO-MhcFMA7SCtcRlXyMZL853W8uRxvAVazMdl8tcnbpwfXjdfC_Jlm/s640/IMG_6633.JPG" width="640" /></a></div>
<br />
4:00 pm- Another trip to the US Foods tent. Two things here had people talking; Brian Jupiter's Gator Sausage sandwich, which initiated many Chance the Snapper comments, and Carlos Gaytan's Chicken Mole Tacos. This was the first taste many of us had had of Carlos's food from his new restaurant Tzuco, a tribute to the cuisine of his home town.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryzLd-rp_qpeQWIvt8pRRWRRbitJVO5_rH4JU_68mpry-rduQzxUptOnqMNKqbV_qhjzVVLXFvFAroDTcebAQiT1haDxxK3UK0hsKYA4f1a28UP6Aizb7EoSdpeubbtCPXhUU0JkRWPda/s1600/IMG_6642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryzLd-rp_qpeQWIvt8pRRWRRbitJVO5_rH4JU_68mpry-rduQzxUptOnqMNKqbV_qhjzVVLXFvFAroDTcebAQiT1haDxxK3UK0hsKYA4f1a28UP6Aizb7EoSdpeubbtCPXhUU0JkRWPda/s640/IMG_6642.JPG" width="640" /></a></div>
<br />
4:15 pm- Last big tent of the day; a return to the Gordon Food Service pavillion, where the amazing volunteer lady was still giving detailed menu spiels to the waiting crowd. Though I was full, I was so happy to get a taste of the Pork Belly and pork shoulder with arugula slaw and grape must from Louie Alexakis at Avli Tavern, because he has always brought such stellar dishes in previous years.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhiUEJwe988T3KRvSxaLrs75b8RLb6k_-8LoZHXqBhyaFji74PtmN4fcU2rx0venVWV-7-EhipaGyXufFpjMYU7UmYfanoh3ZGoUI66eZ6Uy3FNbVYXAeOc04nV7DuUAPBauTfJBTQ3iF/s1600/IMG_6644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhiUEJwe988T3KRvSxaLrs75b8RLb6k_-8LoZHXqBhyaFji74PtmN4fcU2rx0venVWV-7-EhipaGyXufFpjMYU7UmYfanoh3ZGoUI66eZ6Uy3FNbVYXAeOc04nV7DuUAPBauTfJBTQ3iF/s640/IMG_6644.JPG" width="640" /></a></div>
<br />
4:30 pm- A few more walk abouts before the whole festival started to shut down resulted in an adorable souvenir mug from the Iichiko Sochu tent, a bite of a stellar Japanese egg salad sandwich topped with caviar from Guy Meikle at Heritage Restaurant and Caviar Bar, and some much needed Resilient juice from Natalie's Cold Pressed Juices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwA69Yh989wsiTwXABmyvhyTYM458Ge5wbRc0vFYcYwNqL1AvDIJg3WkT_dCUp6RPVdvkeH3CZvaNXmMMs6MduhNxiG4LcVJlNYv4BVOkuL8aUHWrwPug3ZxhZ2HylS72G6olhBM21qa5/s1600/IMG_6651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwA69Yh989wsiTwXABmyvhyTYM458Ge5wbRc0vFYcYwNqL1AvDIJg3WkT_dCUp6RPVdvkeH3CZvaNXmMMs6MduhNxiG4LcVJlNYv4BVOkuL8aUHWrwPug3ZxhZ2HylS72G6olhBM21qa5/s640/IMG_6651.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZilDTfkcIj2oisviEe2m6y8hMQCWYIdoLCVCbmKLtxQmXTyuBdU1_YDjh5TQjhuKzK9ZptHmakMwA18MnC-pb3kbZHfyolPM2o1JMH34_61WfpaM1pv-09FiV7GK9a1J8nqfXWpI95WZy/s1600/IMG_6493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZilDTfkcIj2oisviEe2m6y8hMQCWYIdoLCVCbmKLtxQmXTyuBdU1_YDjh5TQjhuKzK9ZptHmakMwA18MnC-pb3kbZHfyolPM2o1JMH34_61WfpaM1pv-09FiV7GK9a1J8nqfXWpI95WZy/s640/IMG_6493.JPG" width="640" /></a></div>
<br />
And thus ended another stellar, ridiculous, glutinous, entertaining, and exhausting year at Chicago Gourmet! Check out my <a href="https://www.facebook.com/pg/bunnyandbrandy/photos/?tab=album&album_id=2485232294857017">Facebook page </a>for all the photographic proof of my hunger. Until next year!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWyV4J7nN6XGEdOZZ89wpdsz7UeVbrHgmFMGbDyhAPvvHIL2qw-c9CWSgE16W0nYOMzLSiPXr0__JYDpOTRDjdsalKItoFgSzoigQdLdon_e3CMbmEXlTx4NVJotwRZnh83P6JocEvgwB/s1600/IMG_6653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWyV4J7nN6XGEdOZZ89wpdsz7UeVbrHgmFMGbDyhAPvvHIL2qw-c9CWSgE16W0nYOMzLSiPXr0__JYDpOTRDjdsalKItoFgSzoigQdLdon_e3CMbmEXlTx4NVJotwRZnh83P6JocEvgwB/s640/IMG_6653.JPG" width="640" /></a></div>
<br />Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-21539095446664671342019-09-27T12:25:00.005-05:002019-09-27T12:25:50.981-05:00DIY Egg Bites: Instant Pot vs. Sous Vide with Nando's Peri Peri <i>I was sent products from Nando's free of charge in exchange for an honest review.</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jwWHfKEJXJJXquSeSb58I4ix8eewat_VQ4pWsgvGadRFyaXHbUXmk9bw55UH8zzTh2bJQUoCQkkB9JrIed3-v-uOzeHtaJq95kTI52BOgBiAOE4-Tl7ILSn7ij_-aEjMe0jRbVj37mbM/s1600/IMG_6368.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jwWHfKEJXJJXquSeSb58I4ix8eewat_VQ4pWsgvGadRFyaXHbUXmk9bw55UH8zzTh2bJQUoCQkkB9JrIed3-v-uOzeHtaJq95kTI52BOgBiAOE4-Tl7ILSn7ij_-aEjMe0jRbVj37mbM/s400/IMG_6368.JPG" width="266" /></a>It is a <a href="https://www.eater.com/2019/9/6/20841290/starbucks-egg-bites-review">universal fact</a> at this point that the sous vide egg bites are the single best item on the Starbucks food menu. I've personally been obsessed with them even since they first premiered. There is just something so pleasing about their unique velvety smooth texture. As far as fast food breakfast options, there really is nothing like them out there at the moment.<br />
<br />
This is perhaps why the internet has been positively flooded with recipes for these darn things. The most common form they seem to take are the versions made in specifically designed silicon molds in an Instant Pot. I actually had received one of these molds for Christmas last year because my mother had remembered me raving about the dynamic little protein bombs. But ever since I got a sous vide machine that actually fits inside my Instant Pot, I've been curious about whether you actually needed to use a sous vide to achieve that distinctive texture. This, ladies and gentlemen, is what I set out to test one morning.<br />
<br />
First, I started out by making one egg mixture base to be used in both tests.<b> I scrambled 6 eggs, then added 1/4 a cup of softened cream cheese</b> (many recipes use cottage cheese, and reportedly, so does the original Starbucks recipe) and some salt. I then divided the base into two batches; to the first batch I added some crisped and crumbled bacon and some shredded cheddar cheese, and to the second batch I added some Swiss cheese and spinach I had sauted and squeezed the moisture out of. Then, wanting to kick things up a notch, I grabbed some Nando's Peri-Peri Sauce.<br />
<br />
Now, if you've been around here for any length of time, you'll know that I am a bit of a wuss when it comes to spice. However, I make an exception for <a href="https://www.nandosperiperi.com/">Nando's Peri-Peri</a>. Ever since they came to Chicago, I have been obsessed with their range of sauces, all made with African bird's eye chilies, AKA peri-peri. They do have heat, don't get me wrong, but they also have a bright vinegary base that gives them a really well rounded flavor, especially when slathered all over Nando's famous South African chicken. The sauces have recently become available in grocery stores all across Chicago, but they are also available <a href="https://www.amazon.com/stores/page/AAC0584E-6993-48DC-90A6-AD0D496A85F4?&_encoding=UTF8&tag=nandosperip0e-20&linkCode=ur2&linkId=5d44394120f755f94b9c7ec64c2a3bae&camp=1789&creative=9325">through Amazon</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVemeyL-01P6U6N7rp3WgyFsfeZTVhYuQtKYQIXARLXoyvE8PvDoVCE03zOR8Prmr-2csM-iXVHf7pnxJFSUwcUmDjShEOmBFKIXcw190TUt-gvjbTV6Jkvammg1IhV8plso5Rs0AL9-Gn/s1600/IMG_6381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVemeyL-01P6U6N7rp3WgyFsfeZTVhYuQtKYQIXARLXoyvE8PvDoVCE03zOR8Prmr-2csM-iXVHf7pnxJFSUwcUmDjShEOmBFKIXcw190TUt-gvjbTV6Jkvammg1IhV8plso5Rs0AL9-Gn/s640/IMG_6381.JPG" width="640" /></a></div>
<br />
Since I am a spice wuss at heart, I opted to use two of the sauces from the medium range to kick up my egg bites. For the spinach and Swiss, I added the regular Medium Peri-Peri sauce, and for the bacon and cheddar, I added the Garlic Medium, (my personal fav). <b>For the Instant Pot version, I poured the mixtures into the individual cavities of the silicon mold, about 3/4 of the way full, put on the lid, and set it inside the Instant Pot on top of the trivet with 1 cup of water in the bottom. I then set the Instant Pot for 10 minutes. For the sous vide, I poured the mixtures into some jam jars and made sure they were sealed tight. I then put them in the water bath and set my circulator to 172 degrees for an hour.</b><br />
<br />
The Results:<br />
<br />
<b>Instant Pot Version</b>: The eggs ended up expanding more than I thought they would and popped the lid off the mold. Next time, I might try sealing it with some tin foil. The flavor of these egg bites was great. Lots of vinegar and spice from the Nando's sauce coming through, saltiness from the cheeses, etc. The texture was good... but not like the originals. They just didn't have that same silky, velvety, luxurious mouthfeel. They were more along the lines of a steamed or baked egg... which is pretty much what they were. Still, using the mold made them very easy to pick up and eat as well as pack for on the go.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58JVES0RD5-X1xS1dBBRQ-zhlZ6lVJmqYFz3C1x7IryZFWuzt3SSAQ5rO8umUG4tJiqc7wodo6Btctynlzy7xMO5y_4OS2XZyOviOgz3nObq713LMzyCKaFtn5cWKMyQDwo5gC5yWA7k-/s1600/IMG_6372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58JVES0RD5-X1xS1dBBRQ-zhlZ6lVJmqYFz3C1x7IryZFWuzt3SSAQ5rO8umUG4tJiqc7wodo6Btctynlzy7xMO5y_4OS2XZyOviOgz3nObq713LMzyCKaFtn5cWKMyQDwo5gC5yWA7k-/s640/IMG_6372.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<b><br />The Sous Vide Version</b>: This cooking method ended up dulling the flavors just a tinsy bit, so next time I try this, I probably would add a bit more of the Nando's sauce. The texture was almost spot on, though because of the amount of fillings I had added, the eggs didn't quite hold together like the Starbucks ones. It ended up being easier to scoop them out of the jar with a spoon. Still portable, but maybe not ideal for everyone to have to carry their breakfast in a glass jar with a metal lid. Still, the eggs were perfectly silky and pleasing. It was also a pain in the butt to clean the jars afterwards, even though I had oiled them to try and avoid the eggs sticking to the glass. But this might have happened because my jars were textured on the inside, and I only filled them about half way.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJ5cGd2fbH9MolPsc5Dc4t2F-APK8nWNBoeWqXdEczaQPnztxex8P1anokqaeVzdzrO8CkGOs_OwbxaIkD2vO1c8Ppd7vAJDlXvqZROVABrxsERH5a-tRmdopaqNrqTQqUlIeUyf8wHb2/s1600/IMG_6377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJ5cGd2fbH9MolPsc5Dc4t2F-APK8nWNBoeWqXdEczaQPnztxex8P1anokqaeVzdzrO8CkGOs_OwbxaIkD2vO1c8Ppd7vAJDlXvqZROVABrxsERH5a-tRmdopaqNrqTQqUlIeUyf8wHb2/s640/IMG_6377.JPG" width="640" /></a></div>
<br />
<br />
<b>Verdict</b>: The Instant Pot version was definitely quicker to do and tasted fine, but if I were to do these again, which I probably will, I would try to perfect the sous vide version, because the texture was just so close. A few less add-ins, perhaps, smaller jars, and using cottage cheese instead of cream cheese would be my next experiment. I'd also like to try a shredded chicken and sweet onion version with the Nando's Lemon and Herb sauce.<br />
<br />
So what do you think? Would you go through the hassle of sous vide just to get that addictive texture at home? Or would you opt for the convenience of the Instant Pot method? Let me know in the comments below!Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com1tag:blogger.com,1999:blog-1287322467064287274.post-63996476419420256252019-08-02T12:44:00.002-05:002019-08-02T12:44:42.227-05:00Peach Bourbon Brown Butter Cake with Nielsen-Massey Vanillas<div>
<i style="color: #222222; font-family: calibri, sans-serif; font-size: 14.6667px;">I was sent products from </i><span style="background-color: white; color: #222222; font-family: calibri, sans-serif; font-size: 14.6667px;"><i><a href="https://nielsenmassey.com/?utm_source=sampling%20influencer%20contentreferral&utm_campaign=q1%20influencer&utm_content=home%20page">Nielsen-Massey Vanillas</a></i></span><i style="color: #222222; font-family: calibri, sans-serif; font-size: 14.6667px;"> in order to facilitate the writing of this post. All opinions are my own.</i></div>
<div>
<i style="color: #222222; font-family: calibri, sans-serif; font-size: 14.6667px;"><br /></i></div>
<div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjIgmU-GiNqmDovJSnIDBja_-VAiQpBZWbwewvhCyfuabPCZ_j-tokLc2-GrUn_Q32H7WVihPCfdG7yCKz3djOBa57JYaMuCaINjZZ_ksmoKSL0qaWrAus1uMxTI7by03YQPzvnTdzx8_/s1600/IMG_6168.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjIgmU-GiNqmDovJSnIDBja_-VAiQpBZWbwewvhCyfuabPCZ_j-tokLc2-GrUn_Q32H7WVihPCfdG7yCKz3djOBa57JYaMuCaINjZZ_ksmoKSL0qaWrAus1uMxTI7by03YQPzvnTdzx8_/s400/IMG_6168.JPG" width="400" /></a>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">It's odd that some people think of baking as a winter time activity. I mean, I get it; no one wants to unnecessarily warm up their house in the middle of a heat wave by having the oven on. But it's a real shame, because there's so many flavors that are only available during the summer that work so well in baked goods, not to mention we can all use a little <a href="https://www.theatlantic.com/health/archive/2018/12/baking-anxiety-millennials/578404/">stress relief</a> at all times of the year.</span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">You've seen the title of this post, so you know what I'm going to say next: peaches. Baked goods with peaches are absolutely fantastic. In general, I find that stone fruits are some of my favorite things to bake with, because their flavors are so complex and vivid when the fruits are fresh, but even more so when cooked. And you can't exactly cook with fresh peaches in the dead of winter, so making a delicious summertime treat is really your only option if you don't want to use frozen or canned fruits.</span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">Recently my friends at <span style="background-color: white; font-size: 14.6667px;"><a href="https://nielsenmassey.com/?utm_source=sampling%20influencer%20contentreferral&utm_campaign=q1%20influencer&utm_content=home%20page">Nielsen-Massey Vanillas</a> </span>released two limited edition vanilla extracts and asked if I'd like to try one of them out. I opted for the <a href="https://nielsenmassey.com/products/indonesian-pure-vanilla-extract/">Indonesian Vanilla</a> because it was purported to have woody, smokey notes, and that it worked well in high heat/slow bake recipes. The woody/smokey notes immediately made me think of grilling peaches, which was just the thing to compliment the recipe I had in mind.</span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWtu3i2IYF91RGjGbHxl5mbrHkqVUfmQ0puU3wrE7Hcx_gd76Tl-WPYGtyj3qEsldtZJnCRKD92pa85jAkOWHaQu5gutgDFT0K7vbom8XCYeDunsfr7eNZpfbe72x-SbX3LjlhAPlDjuP/s1600/IMG_6166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWtu3i2IYF91RGjGbHxl5mbrHkqVUfmQ0puU3wrE7Hcx_gd76Tl-WPYGtyj3qEsldtZJnCRKD92pa85jAkOWHaQu5gutgDFT0K7vbom8XCYeDunsfr7eNZpfbe72x-SbX3LjlhAPlDjuP/s400/IMG_6166.JPG" width="400" /></a><span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">What did I have in mind you ask? Again... it's right there in the title of the post, so you pretty much know already. Basically, I wanted to try making a take on the Midwest favorite; Gooey Butter Cake. I'd never had this finger-licking treat before I moved to Chicago, but now I've been well educated on this bake sale classic, and it is well loved for a reason. The reason, of course, is BUTTER. But even classics can stand to be improved a little.</span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">The only thing that has always bothered me about gooey butter caked was that typically, a boxed yellow cake mix is used to make the crust. Why not make it from scratch? It's just as easy as using the box, and you can have more control over the quality of the ingredients. </span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">I also decided to use brown butter in all elements of this cake to give it a nuttier, more toasty flavor, that I thought would really compliment the Indonesian vanilla. <a href="https://nielsenmassey.com/betteryourbake/how-to-brown-butter/">This step by step guide</a> from <span style="background-color: white; font-size: 14.6667px;">Nielsen-Massey Vanillas</span>'s <a href="https://nielsenmassey.com/betteryourbake/">Better Your Bake</a> series perfectly demonstrates how to achieve brown butter without burning it, which is something I used to struggle with. </span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;">Lastly, I decided that I wanted to top my cake with a richly flavored, slightly tart peach puree in order to off-set the sometimes cloying sweetness of the cake and filing. The addition of some good bourbon and roasted cinnamon is absolutely gilding the lily with even more deliciousness, pushing this cake into a more adult-centric flavor profile. If I wanted to sound pretentious, I might call it "elevated nostalgia."</span></span><br />
<span style="color: #222222; font-family: "calibri" , sans-serif;"><span style="font-size: 14.6667px;"><br /></span></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif; font-size: large;"><b>Peach Bourbon Brown Butter Cake</b></span></div>
</div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif; font-size: large;"><b><br /></b></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6hXVUH3MwWkj-eGM6ubyjzeIyEVsGHggOfSjOi2LqZEukhivpQY6fPelqwOz6960zeZ7S3hmGAsgrm_jBJyAjHksdtQxC6lxADZHBJoFZ0fJZR0J76TDL-rHyirJQMV5d3VKt2x3tUm1/s1600/IMG_6170.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6hXVUH3MwWkj-eGM6ubyjzeIyEVsGHggOfSjOi2LqZEukhivpQY6fPelqwOz6960zeZ7S3hmGAsgrm_jBJyAjHksdtQxC6lxADZHBJoFZ0fJZR0J76TDL-rHyirJQMV5d3VKt2x3tUm1/s640/IMG_6170.JPG" width="640" /></a><span style="color: #222222; font-family: "calibri" , sans-serif;">For the Crust:</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1/2 cup (8 tablespoons or 1 stick) of butter, <a href="https://nielsenmassey.com/betteryourbake/how-to-brown-butter/">melted and browned</a></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1 cup sugar</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">2 1/2 teaspoons baking powder</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1 tablespoon <a href="https://nielsenmassey.com/?utm_source=sampling%20influencer%20contentreferral&utm_campaign=q1%20influencer&utm_content=home%20page">Nielsen Massey Vanilla Extract</a></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">2 large eggs</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">3 cups cake flour</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">a pinch of salt</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">For the Filing: </span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1 package of softened cream cheese (8 oz)</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1/2 cup (8 tablespoons or 1 stick) of butter, <a href="https://nielsenmassey.com/betteryourbake/how-to-brown-butter/">melted and browned</a></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">2 large eggs</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">2 teaspoons <a href="https://nielsenmassey.com/?utm_source=sampling%20influencer%20contentreferral&utm_campaign=q1%20influencer&utm_content=home%20page">Nielsen Massey Vanilla Extract</a></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1 cup sugar</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">a pinch of salt</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">For the topping:</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1/2 cup (8 tablespoons or 1 stick) of butter,<a href="https://nielsenmassey.com/betteryourbake/how-to-brown-butter/"> melted and browned</a></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">4 large peaches, pitted and cut into slices</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1/2 cup good bourbon</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1 tablespoon <a href="https://nielsenmassey.com/?utm_source=sampling%20influencer%20contentreferral&utm_campaign=q1%20influencer&utm_content=home%20page">Nielsen Massey Vanilla Extract</a></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">1 teaspoon roasted cinnamon</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">a pinch of salt</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">sugar to taste</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">4 sheets of gelatin, bloomed in warm water</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">Pre-heat oven to 375. </span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">First, make the crust: In a large bowl, combine the flour, sugar, baking powder, salt, vanilla, eggs, and brown butter. Mix until it forms a dough (you may need to kneed it with your hands. If it's too dry and not coming together, add a tiny bit of milk or water until it becomes a cohesive dough). Press the dough into a non stick or greased 9x13 pan, forming an even base and bringing the dough up half way on the sides of the pan.</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">Next, make the filling: In a medium bowl, add the cream cheese, butter, eggs, vanilla, sugar, and salt, and mix with a hand mixer until everything is combined and smooth. Pour the filling over the crust and smooth out the top. Bake for about an hour, or until the edges of the crust are just starting to brown and the filing is set but still slightly jiggly. Set aside to cool.</span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: "calibri" , sans-serif;">For the topping: Add the peaches to the butter in a medium sauce pan over medium high heat and cook until the peaches have become extremely soft and rendered out most of the juice, about 15 minutes. Add in the bourbon, vanilla, cinnamon, and salt and let cook an additional 10 minutes. Take the mixture off the heat and using an immersion blender, puree the peaches completely. Taste the mixture and add sugar as needed (it's best to keep the puree a little on the tart side). Put the mixture back on the heat and add the gelatin sheets, then stir until they have completely dissolved. Pour the puree mixture over the top of the cooled cake and make sure to smooth it out into an even layer. Refrigerate for a few hours or over night to set the topping, cut into squares, and serve.</span></div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-6591956294960304962019-07-01T10:21:00.001-05:002019-07-01T10:21:13.376-05:00Cookbook Review: Mark Bittman's Dinner for Everyone and Collaboration with Peapod (Discount Code!)<i>I was given a copy of Dinner for Everyone as well as provided with ingredients from Peapopd free of charge in exchange for an honest review of my experience with the book. Use the code <b>BUNNY20 </b>to get $20 off any <b><a href="https://www.peapod.com/?996=id&997=markBittman&999=SplashPage&001=10005&006=11008&c3ch=influencer&c3nid=BunnyandBrandy&utm_medium=BunnyandBrandy&utm_source=influencer">Peapod</a></b> order of $75 or more and 60 days free delivery.</i><br />
<i><br /></i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h5hsc4NpBSJKrX8GccwPUwyyuTVrTUfZTCumJ-Jq7RepxfNJTXYZ3UYzTcC5YcJOgtQZxNfyOYmnHTFkg5cezYsrqCI6s4lvumX5vTXcuDxp66mHpw5OeKQ9QxJH35KPEyT-MWe_6DSG/s1600/IMG_5815.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h5hsc4NpBSJKrX8GccwPUwyyuTVrTUfZTCumJ-Jq7RepxfNJTXYZ3UYzTcC5YcJOgtQZxNfyOYmnHTFkg5cezYsrqCI6s4lvumX5vTXcuDxp66mHpw5OeKQ9QxJH35KPEyT-MWe_6DSG/s400/IMG_5815.JPG" width="400" /></a>My mother has an extensive cookbook collection. As a child, I remember marveling at her cabinet full of huge and classic tomes , full of delicious things. She loves to flip through them like they're coffee table photography books, searching for dinner ideas. I've sort of inherited her love for cookbooks, but my cooking style is a little different; where as my mom will follow a recipe to a T at least three times before even thinking of altering it, I tend to look at cookbooks more as outlines for experimentation rather than strict instructions. My rule of thumb is, "I see what you're saying, but..."<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVd_prDWCJXGEjtw1wrFpDrKZ8AHlMQ5eDJnKdxLEM0gBVWMo4_BODkg5jIlw8KjADgteDnrfYvCd_F7b7L-Z4TwSPZ5U4Sg1S7v0Dyda8ufldtCTJzTkHo2Di1BS1NHH7BuHaOAUIOtr/s1600/IMG_5794.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVd_prDWCJXGEjtw1wrFpDrKZ8AHlMQ5eDJnKdxLEM0gBVWMo4_BODkg5jIlw8KjADgteDnrfYvCd_F7b7L-Z4TwSPZ5U4Sg1S7v0Dyda8ufldtCTJzTkHo2Di1BS1NHH7BuHaOAUIOtr/s400/IMG_5794.JPG" width="266" /></a>The problem with my style is that sometimes things go awry, and the tendency is to blame the recipe. "How dare you not turn out as expected after I altered your delicate ecosystem!" The thing about recipe creators is they tend to test their recipes rigorously to make sure the result is consistent time and time again. Sometimes I change things because I like a bit more garlic, or because I'm not a huge fan of herbacious flavors, but sometimes I try to make a thing vegan or gluten free when it is clearly not meant to be, and that is where things tend to go wrong.<br />
<br />
This is why a <a href="https://www.amazon.com/Dinner-Everyone-Ways-Easy-Perfect-Company/dp/0385344767/ref=sr_1_1?crid=1YRXEU4YG32DX&keywords=dinner+for+everyone+mark+bittman&qid=1561749906&s=gateway&sprefix=dinner+for+ever%2Caps%2C-1&sr=8-1">cookbook like Mark Bittman's <b>Dinner for Everyone</b></a> and <a href="http://www.peapod.com/?001=10005&006=11008&999=SplashPage&996=id&997=markBittman&c3ch=influencer&c3nid=BunnyandBrandy&utm_source=influencer&utm_medium=BunnyandBrandy">expertly crafted meal kits by Peapod</a> are great for not only culinary jerks like me, but for traditional recipe followers. <b>Peapod</b>, the number one home grocery delivery service, has partnered with Mark Bittman to create two shopable recipes from his book, as well as a meal kit for one of his recipes. The meal kit was created to give customers everything they need to prepare Mark's Pho with Black Tea Broth, all perfectly portioned and prepped. At only $25 for four servings, I was a little skeptical at just how much food this kit would produce, but the moment I started pulling fresh ingredients out of the bag, I got very excited. You don't even need the cookbook to make the pho, since the meal kit comes with a laminated recipe sheet!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIv94FKiL9Whnf1aHZeGDdAYLDRe5FyeAw9AZhQZxjrot6fL53ncXV0K4h-RC95G2JnnpBeDKlOhvwlmcbnnMrpArYGCAl5CxkyNWaH04oLgL4b2gcB5fy3Pmb6NL5yPoTRDQwvV-5pv-/s1600/IMG_5806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIv94FKiL9Whnf1aHZeGDdAYLDRe5FyeAw9AZhQZxjrot6fL53ncXV0K4h-RC95G2JnnpBeDKlOhvwlmcbnnMrpArYGCAl5CxkyNWaH04oLgL4b2gcB5fy3Pmb6NL5yPoTRDQwvV-5pv-/s640/IMG_5806.JPG" width="640" /></a></div>
<br />
The two shoppable recipes are for Mark's Oven Roasted Salmon and a Veggie Paella. These two recipes show up on the <b>Peapod </b>website, followed by a list of ingredients available on the site for easy delivery to your door step. This way, shoppers can make sure they have everything they need in one convenient spot in order to prepare the recipes, but also are able to choose ingredients according to their tastes, dietary restrictions, or budget. This was such a cool feature! I really hope <b>Peapod </b>does even more of these shoppable recipes in the future, even though it did sort of enable my culinary jerk inclinations (I ended up subing out the red peppers and eggplant in the veggie paella with zucchini and mushrooms, but the resulting dish was still very tasty).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR00XgcQSigpLahMTtOBjvWeqm4_5bDyN766aFzg9PSU15LWsfErWpG0Izr8ee-ShYoFQ8orq4NRfXHbpHJFKjeqM7QmjwXur28z5UtNsFIE5JOxNSwrLMaO8SYSSNMsu9B1Azo2gCIpR/s1600/IMG_5817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR00XgcQSigpLahMTtOBjvWeqm4_5bDyN766aFzg9PSU15LWsfErWpG0Izr8ee-ShYoFQ8orq4NRfXHbpHJFKjeqM7QmjwXur28z5UtNsFIE5JOxNSwrLMaO8SYSSNMsu9B1Azo2gCIpR/s640/IMG_5817.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-4IAIegrT7GLULVM0KlVHGlgvcW960_qM3T5dVNRGmwbKj3zUPw1Pu8JSHq8C_fBd9h7J9i7wVWgHRQWIPtZG7tm6Xg8khf2tMrxgxHsiPBHyYuDUlYNRHyyn6Anv8hjJlmWRE9Yk9tc/s1600/IMG_5823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-4IAIegrT7GLULVM0KlVHGlgvcW960_qM3T5dVNRGmwbKj3zUPw1Pu8JSHq8C_fBd9h7J9i7wVWgHRQWIPtZG7tm6Xg8khf2tMrxgxHsiPBHyYuDUlYNRHyyn6Anv8hjJlmWRE9Yk9tc/s640/IMG_5823.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2Zx1s2XI0rYT7kdcXqHEWrt2AicsLZ6bJG5DP3MurJCY3hrCuYqlfoy0y5ch9aCf1jVd15s1cOCYO_774tcSrcS8Y1J6GFJxY0_Dbju9aYvxgEs9QKkUGpfvvMRF-c3hduxMPeq5Af9p/s1600/IMG_5837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2Zx1s2XI0rYT7kdcXqHEWrt2AicsLZ6bJG5DP3MurJCY3hrCuYqlfoy0y5ch9aCf1jVd15s1cOCYO_774tcSrcS8Y1J6GFJxY0_Dbju9aYvxgEs9QKkUGpfvvMRF-c3hduxMPeq5Af9p/s640/IMG_5837.JPG" width="640" /></a></div>
<br />
Now, let's talk about the book, which features 100 classic dishes, all prepared 3 different ways; an easy preparation version, a vegan version, and a no holds barred luxury version, meant for company. I absolutely loved being able to not only pick a dish that sounded interesting, but to pick how I wanted to prepare it! Cooking for myself for the weekend? The easy prep is ideal. Ate too many cupcakes last week and now having guilt issues? Time to try some vegan meals. Unexpected visit from a blogger friend? Time to pull out all the stops with a real show stopper.<br />
<br />
When I first received the book, I immediately gravitated towards the "Breakfast for Dinner" section... for obvious reasons. The best part was that Mr. Bittman had split that section into two: savory and sweet. I picked three different dishes from these two sections and challenged myself to prepare them all EXACTLY as they had been written so that I could get an idea of how good these recipes really were. First up, I tried the easy prep savory recipe: a take on a Welsh Rarebit. This was a very simple recipe that really was very quick and easy to prepare, and resulted in a pretty darn delicious dish (though I may have eaten it for actual breakfast and not dinner, but shhhh, don't tell anyone).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJpLf6sILGbxKbN8bddLgjPLZiMBq3aq3WkDXRJIMqczswHtW8_yloP0_5XOnNu2DWoobCWjEDVXF3rq1s9KrhWDuaJffcOmYWh-i9g8YIyuexx6L47FqbESeR4sJbLRdeI91ivkJsVPx/s1600/IMG_5827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJpLf6sILGbxKbN8bddLgjPLZiMBq3aq3WkDXRJIMqczswHtW8_yloP0_5XOnNu2DWoobCWjEDVXF3rq1s9KrhWDuaJffcOmYWh-i9g8YIyuexx6L47FqbESeR4sJbLRdeI91ivkJsVPx/s640/IMG_5827.JPG" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIXa03FQk212QcsNEgH0GP0F7EIqbVxRa3aIlixTP3wEZUnHWFlUxD6e016UIRvZYbKLXTysHy91jqyA8-z36cwh57FB60IWfYCahMJBlBpmFhQJoZWiYbJsMDlSTL_KFtDibU0wbWUn_/s1600/IMG_5824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIXa03FQk212QcsNEgH0GP0F7EIqbVxRa3aIlixTP3wEZUnHWFlUxD6e016UIRvZYbKLXTysHy91jqyA8-z36cwh57FB60IWfYCahMJBlBpmFhQJoZWiYbJsMDlSTL_KFtDibU0wbWUn_/s640/IMG_5824.JPG" width="640" /></a></div>
<br />
<br />
Next, I moved on to the sweet vegan recipe: Quinoa and Blueberry Griddle Cakes. Sadly, I had less success with this recipe. The prep was very simple, but try as I might, I just could not get the quinoa to the texture Mark described (he said it should resemble mashed potatoes). I tried everything: cooking it for double the time, cooking it with double the water, letting it sit over night, but the grains refused to burst. It must have just been a particularly resilient type of quinoa! I forged ahead and tried to make the griddle cakes anyway, but once I tried to flip them, they just refused to stay together. I ended up with a pretty tasty hash, but no solid griddle cakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ14sS3QIF7cIbl8FycjaL1CTg57FNpV559f4Ck1OQueysVlllCBvNA-9PcJWBjX_C-spH3vGU-erZnrraMixNPK4ppmTJbD79lJ35yGIgJxeTCcZtaH7UG_1BTGpgmK87_i9k2NpyhA8/s1600/IMG_5833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ14sS3QIF7cIbl8FycjaL1CTg57FNpV559f4Ck1OQueysVlllCBvNA-9PcJWBjX_C-spH3vGU-erZnrraMixNPK4ppmTJbD79lJ35yGIgJxeTCcZtaH7UG_1BTGpgmK87_i9k2NpyhA8/s640/IMG_5833.JPG" width="640" /></a></div>
<br />
Finally, I choose the showstopper sweet recipe: Mascarpone French Toast with Sweet Dark Cherries. The prep for this dish was actually extremely easy, but it did require quite a bit of a time commitment; first to dry out the bread (either by leaving it in the open air for a day, or by drying it in the oven), then to give the bread time to soak up the custard mix, and finally to bake the dish. The result was pretty good, though I can't quite imagine going through all that trouble to serve it for dinner. A spectacular Sunday morning brunch dish? For sure. But it didn't quite seem like the best option for dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzpos0wORumbWI4R7IIe7Xx8qqk6EHHr2k-nqxtNdI3i2hmJUg48s3600hWv92dHP7CyF-Sd-fGHKT3psbjfnr4a_aW0AQxqmXTj3-2dz_2hBlznhmmqxYvm5zSD7R7GV7TnHp84SL970/s1600/IMG_5855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzpos0wORumbWI4R7IIe7Xx8qqk6EHHr2k-nqxtNdI3i2hmJUg48s3600hWv92dHP7CyF-Sd-fGHKT3psbjfnr4a_aW0AQxqmXTj3-2dz_2hBlznhmmqxYvm5zSD7R7GV7TnHp84SL970/s640/IMG_5855.JPG" width="640" /></a></div>
<br />
In summation; <b>Dinner for Everyone</b> and the collaboration with <b>Peapod </b>are a pretty awesome pairing. You can pick up <b><a href="https://www.amazon.com/Dinner-Everyone-Ways-Easy-Perfect-Company/dp/0385344767/ref=sr_1_3?keywords=dinner+for+everyone&qid=1561994040&s=gateway&sr=8-3">Dinner for Everyone</a></b> online or where ever cookbooks are sold. <u>You can also get $20 off an order of $75 or more (that's pretty much the cost of the Pho meal kit, hint hint) and 60 days free delivery from Peapod by using the code <b>BUNNY20 </b>at check out.</u> Make sure to leave me a comment below if you try any of Mark's recipes on <b>Peapod</b>!Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-44582877064820823992019-05-31T10:57:00.001-05:002019-05-31T10:57:42.097-05:00A Beginner's Guide to Cooking Fish with Sitka Salmon Shares<i>I received free products from <a href="https://sitkasalmonshares.com/"><b>Sitka Salmon Shares</b> </a>in order to facilitate the writing of this post. All opinions are my own.</i><br />
<i><br /></i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn9SswJfyKGS_k2qYNbjugm2BRaxcqoeNdcJ_OVbuTf525QRXP_L0wmHNJKouoHeKskcjFuONvuZ5w21jApsqp6ftyZGfoFEwSfa6KrVU9xy6xbbLRdcXMCTMT-ZCVtFEsJa51uNmskia/s1600/IMG_5350.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn9SswJfyKGS_k2qYNbjugm2BRaxcqoeNdcJ_OVbuTf525QRXP_L0wmHNJKouoHeKskcjFuONvuZ5w21jApsqp6ftyZGfoFEwSfa6KrVU9xy6xbbLRdcXMCTMT-ZCVtFEsJa51uNmskia/s320/IMG_5350.JPG" width="320" /></a>The first thing you need to understand is that I grew up in the desert. You know what there's not a lot of in the desert? Seafood. I mean, other than Red Lobster. In addition to being a desert dweller, my mother was not really a fan of fish. I have vague recollections of breaded fish sticks coming out of a toaster oven at some point, and on occasion, she mixed up a bit of tuna salad using stuff from a can, but that was really it. Add to that the fact that my only other experience with seafood was wrinkling up my nose as we passed the fish counter at the grocery store, and you have the makings of a 20+ year aversion to anything with gills.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivULY1hnDOV0Aa0Qcq8_Fz4vVl7510xOBerDwhIl4uEtVo0OQ8lqhvC4QE555hbb-Mu5jrxAHCAybOS6LWplfnnnFN5UD_7d4ZmjkZoV77grhoObqgvuPSJupRkwKIHQSUAnAZRzBapPY-/s1600/Image.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivULY1hnDOV0Aa0Qcq8_Fz4vVl7510xOBerDwhIl4uEtVo0OQ8lqhvC4QE555hbb-Mu5jrxAHCAybOS6LWplfnnnFN5UD_7d4ZmjkZoV77grhoObqgvuPSJupRkwKIHQSUAnAZRzBapPY-/s320/Image.png" width="240" /></a>When I started this food blogging journey so so so very long ago, I began to think about my food phobia. I hated fish, but why? I'd never really had it. I'd certainly never ordered it in a restaurant. And I liked shellfish well enough, so what was the real problem?<br />
<br />
Everything came to a head when I was at an event in which a very famous Chicago chef was cooking a meal live in front of a small crowd. That meal was a take on bouillabaisse, a tomato based fish stew, and he was chucking just about every type of aquatic life into his pot. "It's ok," I thought, "I'll just pick around the fish and eat the mussels." Then, much to my horror, the chef himself began ladling soup into our waiting bowls, and with a smile, he gave me a huge chunk of fish meat. "Want to make sure you get a little bit of everything," he said with a wink. I steeled myself for the worst as I lifted a spoonful of fish to my lips and... it was actually quite good! Then and there, I made a deal with myself: if I was ever offered fish, I was going to accept it, and I have been happily surprised by many delicious fish dishes ever since.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOB4xr8c1FPHFyDzGfavX9r1MMUVwOxBmd72-lGtgaeSwOxdihIi3A5BuhjuGcVNTNi89BNathP86djToOnNUL69tnmeKzwKnN7ikOTSfBWW2zGwokwYKZpN7WRcRaNlZ6GzGT7Sb5ZUv/s1600/IMG_5676.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOB4xr8c1FPHFyDzGfavX9r1MMUVwOxBmd72-lGtgaeSwOxdihIi3A5BuhjuGcVNTNi89BNathP86djToOnNUL69tnmeKzwKnN7ikOTSfBWW2zGwokwYKZpN7WRcRaNlZ6GzGT7Sb5ZUv/s320/IMG_5676.JPG" width="320" /></a>Now that brings us to the present and my first interactions with <b><a href="https://sitkasalmonshares.com/">Sitka Salmon Shares</a>.</b> When they first approached me about trying one of their boxes full of freshly caught Alaskan seafood, I was admittedly apprehensive. Having seafood presented to you by a master chef was one thing; preparing it myself was quite another. But now that I have a proper kitchen and my cooking skills have increased beyond that of a starving college student throwing things together in the vein hope they will be edible, I decided to be brave and give cooking fish a shot.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw66RTlmyMIOpusge5nVrA7ud80ZzmcOjDEjTQAwRifvTU8izQFFIv7bMjoym7dVd_SPWAYYvw01XnE8Bdusu-7gw38jW1SjaRGHG_oXR8tbwT1SeaMsyolbUad8hO2pD_4GMbIkQhQaJ3/s1600/Image-8.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw66RTlmyMIOpusge5nVrA7ud80ZzmcOjDEjTQAwRifvTU8izQFFIv7bMjoym7dVd_SPWAYYvw01XnE8Bdusu-7gw38jW1SjaRGHG_oXR8tbwT1SeaMsyolbUad8hO2pD_4GMbIkQhQaJ3/s320/Image-8.png" width="240" /></a>When I received the box from <b><a href="https://sitkasalmonshares.com/">Sitka</a>,</b> I was immediately impressed with everything. Not only did the vacuum packed cuts of fish look vibrant and clean, they had also included several recipe cards, information pamphlets, and a small cedar wood plank, presumably for grilling the fish on. The even had an insert informing how to properly remove pin bones from the fish, something I had been worrying about doing wrong! Each individual cut of fish was portioned and cleaned, and then clearly labeled with its species, date caught, and even the name of the fisherman who had caught it! Best of all, everything arrived frozen solid with not even a hint of odor.<br />
<br />
<a href="https://sitkasalmonshares.com/"><b>Sitka Salmon Shares</b></a> works much like a farm co-op; subscribers sign up for a period of 3-9 months, and are then sent a box each month containing a portion of an individual fisherman's harvest. This system not only ensures that the fishermen get to keep a higher portion of the sale than they would by selling their wears on the open market, it also gives the subscribers access to the most seasonal varieties of fish.<br />
<br />
I decided to start my fish cooking journey by tackling a small cut of Coho salmon. I made a quick little marinade out of soy sauce, honey, garlic, and ginger, then steamed the fish in my Instant Pot along with some mushrooms, peas, and onions. The result was a nicely flavorful fish, but a little over cooked and dried out. Next, I decided to attempt a salmon quiche. I oven roasted a cut of Keta salmon, then shredded the meat. This time, I cooked the salmon to a perfect consistency, so it remained moist and flavorful. I added the meat to a pre-cooked pastry shell along with some sauteed onions, spinach, and Swiss cheese. I then poured a mixture of eggs and heavy cream over the whole thing and baked it for about 35 minutes at 350. Now, I know some people are squeamish about fish and cheese, but I thought the nuttiness if the Swiss and the butterines of the salmon worked really nicely together!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc4z0ukr8FmVP-tAEvKrxhy-eA-S6vccpqSIEOYWxLz9Suw0lUOev6sONEDSO18c4g3AJziJrjHIvdokpiO4CiCzRugwkWsb89DWMNfpShR4TdlTnQwaUhIH2qRSNK1Ue_Y8L4mtBw_rn/s1600/Image-10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc4z0ukr8FmVP-tAEvKrxhy-eA-S6vccpqSIEOYWxLz9Suw0lUOev6sONEDSO18c4g3AJziJrjHIvdokpiO4CiCzRugwkWsb89DWMNfpShR4TdlTnQwaUhIH2qRSNK1Ue_Y8L4mtBw_rn/s640/Image-10.png" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIahR3oEs6H0YoF41ksD0xmTk4xKpj-bkNzgxjrx5uawW528cQ9hRWeD4xaacqumLj9TzbwAMTnTHeoTmDoJBLcPCMbK5qalCV_wg9zmcx-6kV5eClU2_6ezTUxOwQgk8zUEZLJ1xH_Ja/s1600/Image-9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIahR3oEs6H0YoF41ksD0xmTk4xKpj-bkNzgxjrx5uawW528cQ9hRWeD4xaacqumLj9TzbwAMTnTHeoTmDoJBLcPCMbK5qalCV_wg9zmcx-6kV5eClU2_6ezTUxOwQgk8zUEZLJ1xH_Ja/s640/Image-9.png" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYORQapi6tz1cfPSiPq58EAMiv6wx7Z4TFxISSXhGYC9EgpYM4e0wW-ghneIlkYbLa-rU9Wy_M4AA0jx04EDg_aHyuj-7xtyP2btiBhG0QVRUO0e3dLyyCrl9RvANjhm6GX0cletQMguZp/s1600/IMG_5383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYORQapi6tz1cfPSiPq58EAMiv6wx7Z4TFxISSXhGYC9EgpYM4e0wW-ghneIlkYbLa-rU9Wy_M4AA0jx04EDg_aHyuj-7xtyP2btiBhG0QVRUO0e3dLyyCrl9RvANjhm6GX0cletQMguZp/s640/IMG_5383.JPG" width="640" /></a></div>
<br />
<br />
Feeling a little more confident, I decided my next task was to tackle the two pieces of Wild Alaskan Pacific Cod. The first thing that popped into my mind was fish and chips, and following that, fish tacos, so I decided to combine the two. I cut the cod into small chunks, beer battered it, fried it, and combined with with a simple slaw (cabbage, red onion, and carrots mixed with mayo, sour cream, and lime juice), and did a quick pickle on some apple sticks to add a bit of brightness to everything. I was pretty happy with the results, and the softness of the cod inside the crispy batter was so perfect with all the crunchy toppings!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_p2dF5FfSNhJaHjuoGIiebn3byUyEULbshlUChJ5UdbI7dDTCB8gT3ixBHFWczFTdNJRX9ArB9uFOwHbwSwiXvg_-jep99LQOKylXIikE3gbFh9w6SUjg0aC9-N7YLaIr8aDw2w_PUz0O/s1600/IMG_5680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_p2dF5FfSNhJaHjuoGIiebn3byUyEULbshlUChJ5UdbI7dDTCB8gT3ixBHFWczFTdNJRX9ArB9uFOwHbwSwiXvg_-jep99LQOKylXIikE3gbFh9w6SUjg0aC9-N7YLaIr8aDw2w_PUz0O/s640/IMG_5680.JPG" width="640" /></a></div>
<br />
I saved the best and most daunting fish for last. My box had included a beautiful piece of sea bass, and I fretted for a while about what I was going to do with this delicate fish. I just so happened to have picked up a sous vide circulator, and after a bit of research, I discovered that using a sous vide machine to cook sea bass was a very good idea. I placed the fish into a ziplock bag along with some butter, garlic, salt, and pepper, the cooked it in the water bath for 30 minutes at 133 degrees. In the meantime, I whipped up a quick gnocci side dish with some wilted baby kale and Parmesan cheese. The sea bass out of the bag was so tender that it began breaking apart as I plated it! This was definitely my favorite preparation of them all, if only because it made me feel so dang fancy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuHIR67hDwbnBjMXVDJqiEWM2GNkXMYMzcJ0nkgIOTPIE5N1yXTL678SzNACqEB6iK2aAzqAhfGW2FWrt2bBkyM6mlXvLJvb-gGyC9CUl8Q1KEKrWlVspI2fvqrD2MdxTu5lKazurfD9B/s1600/IMG_5694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuHIR67hDwbnBjMXVDJqiEWM2GNkXMYMzcJ0nkgIOTPIE5N1yXTL678SzNACqEB6iK2aAzqAhfGW2FWrt2bBkyM6mlXvLJvb-gGyC9CUl8Q1KEKrWlVspI2fvqrD2MdxTu5lKazurfD9B/s640/IMG_5694.JPG" width="640" /></a></div>
<br />
It really surprised me how comfortable I've become with cooking fish over the last few months. I've gone from completely intimidated to completely enthusiastic. It just goes to show that when you are working with a product of such high quality, you really can't go wrong. Whether you are an experienced fish chef or a curious beginner like me, I cannot encourage you enough to consider signing up for one of<b> <a href="https://sitkasalmonshares.com/">Sitka Salmon Shares</a>'</b> subscription plans. Let me know in the comments what your favorite way to cook seafood is!Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-76524433945391055962019-05-08T11:07:00.000-05:002019-05-08T11:07:19.425-05:00Last Minute Mother's Day Chicago Brunch Guide 2019<div style="text-align: center;">
<span style="font-size: large;"><b>Explore the City</b></span></div>
<div style="text-align: center;">
<i>Take mom somewhere new and exciting for her special day or visit an old neighborhood favorite.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<a href="https://www.3forks.com/">III Forks</a>, Lakeshore East, a la carte or prix fixe for $45</div>
<div style="text-align: center;">
<a href="https://redfishbleufish.com/">Red Fish Bleu Fish</a>, Hyde Park, a la carte, half priced entrees for moms</div>
<div style="text-align: center;">
<a href="https://edeninchicago.com/">Eden</a>, West Loop, a la carte, featuring special menu items</div>
<div style="text-align: center;">
<a href="https://the-florentine.net/">The Florentine</a>, The Loop, a la carte, featuring special menu items</div>
<div style="text-align: center;">
<a href="https://www.blogger.com/"><span id="goog_2071315919"></span>Staytion Market and Bar<span id="goog_2071315920"></span></a>, The Loop, a la carte, featuring special menu items</div>
<div style="text-align: center;">
<a href="https://chicagoqrestaurant.com/">Chicago Q,</a> Gold Coast, a la carte, featuring special menu items</div>
<div style="text-align: center;">
<a href="https://bluedoorfarmstand.com/">Blue Door Farm Stand</a>, Lincoln Park, a la carte, featuring special menu items</div>
<div style="text-align: center;">
<a href="https://bluedoorkitchenchicago.com/">Blue Door Kitchen and Garden</a>, Gold Coast, a la carte, featuring special menu items</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsdxjQm-GdUI0AKcfbkvl3Nt0TjxR9MMGktILEkDC1sjZgm5e1FBrmq27lgG316PbymFoTWMcHlS5RYVgNrgec_Y-bSstxqkbDfWybyQSgJOZx8DktNNK3yb_cCW__drlMPG-l5mskqG1/s1600/IMG_4579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsdxjQm-GdUI0AKcfbkvl3Nt0TjxR9MMGktILEkDC1sjZgm5e1FBrmq27lgG316PbymFoTWMcHlS5RYVgNrgec_Y-bSstxqkbDfWybyQSgJOZx8DktNNK3yb_cCW__drlMPG-l5mskqG1/s640/IMG_4579.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Freebies for Mom</span></b></div>
<div style="text-align: center;">
<i>Many restaurants around the city want to pamper your mama as much as you do. Here's some that are featuring gifts, cocktails, and more for your beloved matriarch.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div>
<div style="text-align: center;">
<a href="https://www.barromachicago.com/#home-section">Bar Roma,</a> Andersonvile, a la carte, complimentary dark chocolate hazelnut truffles for moms</div>
<div style="text-align: center;">
<a href="https://acadiachicago.com/">Acadia</a>, South Loop, three course prix fixe for $85 with complimentary flowers for moms</div>
<div>
<div style="text-align: center;">
<a href="https://www.brokenbarrelbar.com/">Broken Barrel</a>, Lincoln Park, a la carte, free cocktail for moms</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.safehousechicago.com/">Safehouse</a>, River North, a la carte, free mimosa for moms</div>
<div style="text-align: center;">
<a href="https://sundanewasian.com/chicago/">Sunda</a>, Rive North, buffet, $65, complimentary glass of champagne for moms</div>
<div style="text-align: center;">
<a href="https://www.cantinalaredo.com/">Cantina Laredo</a>, River North, All brunch dishes include the choice of complimentary mimosa made with fresh-squeezed orange juice, or bloody maria made with Casa Noble organic tequila</div>
<div style="text-align: center;">
<a href="http://www.chicagofirehouse.com/">The Chicago Firehouse</a>, South Loop, buffet, $59, free sparkling cocktail for moms</div>
<div style="text-align: center;">
<a href="https://www.truefoodkitchen.com/">True Food Kitchen</a>, River North, a la carte, all moms will received a $10 gift card</div>
<div style="text-align: center;">
<a href="https://thealbertchicago.com/">The Albert,</a> Gold Coast, a la carte, flowers for moms</div>
</div>
</div>
<div style="text-align: center;">
<a href="https://www.tortoisesupperclub.com/">Tortoise Supper Club</a>, River North, buffet, $69.95 per adult, all moms will receive a freshly cut rose</div>
<div style="text-align: center;">
<a href="https://porkchopbbq.com/">Porkchop</a>, Hyde Park, a la carte, complimentary mimosa and entree for moms</div>
<div style="text-align: center;">
<a href="https://www.kizuki.com/">Kizuki</a>, Wicker Park and Lincoln Park, free mimosa with purchase of any ramen</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRG-IkgpUbDBZlj6W79vo2a_ySgyLXC8RTRpFsFDpyNh5OfEdNUX_Pps7RMkkZ1kkFmwI06zc_GydTxCJtUFtXwABS8QXhF0w3-qKIYqL6llfWsK7Xj6WIemYbQuHaMk32TcAXEcMo6x-/s1600/IMG_4254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRG-IkgpUbDBZlj6W79vo2a_ySgyLXC8RTRpFsFDpyNh5OfEdNUX_Pps7RMkkZ1kkFmwI06zc_GydTxCJtUFtXwABS8QXhF0w3-qKIYqL6llfWsK7Xj6WIemYbQuHaMk32TcAXEcMo6x-/s640/IMG_4254.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Brunch and a Show</span></b></div>
<div style="text-align: center;">
<i>These options offer not just a great meal, but a little entertainment to boot.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<a href="https://www.signatureroom.com/">The Signature Room</a>, Magnificant Mile, buffet, $80, featuring live music</div>
<div style="text-align: center;">
<a href="http://www.artangosteakhouse.com/">Artango Bar and Steakhouse</a>, Lincoln Square, 3 course prix fixe for $39, featuring live music</div>
<div style="text-align: center;">
<a href="https://www.punchbowlsocial.com/">Punch Bowl Social</a>, West Loop, a la carte, arcade games will be free all day</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84_yeE5wnv97n7qThpG8MVJ8IUUo89h7Fl-ZxU2IrnA_rU1VgLAb53LgF7rxsBNmuBFqhPT96biJoxNF97SNmhXpeFjA8ooNaj8T4lyWtnV3x4XtQdVgYE8xMM56E-QiZ1ZfJSFurpKGw/s1600/IMG_1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84_yeE5wnv97n7qThpG8MVJ8IUUo89h7Fl-ZxU2IrnA_rU1VgLAb53LgF7rxsBNmuBFqhPT96biJoxNF97SNmhXpeFjA8ooNaj8T4lyWtnV3x4XtQdVgYE8xMM56E-QiZ1ZfJSFurpKGw/s640/IMG_1912.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">VIP Access</span></b></div>
<div style="text-align: center;">
<i>Chicago restaurants love moms so much that many who don't usually serve brunch open wide their doors for only one special Sunday morning a year.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div>
<div style="text-align: center;">
<a href="http://mjshchicago.com/">Michael Jordan's Steakhouse</a>, Magnificent Mile, a la carte</div>
<div style="text-align: center;">
<a href="https://www.ocean-prime.com/">Ocean Prime</a>, River North, a la carte</div>
<div style="text-align: center;">
<a href="https://www.eddiev.com/home">Eddie V's,</a> The Loop, three course prix fixe, $49 per adult</div>
<div style="text-align: center;">
<a href="https://perryssteakhouse.com/">Perry's Steakhouse</a>, Oak Brook, a la carte</div>
<div style="text-align: center;">
<a href="https://www.webergrillrestaurant.com/location/chicago/">Weber Grill, River North, Lomard, Schaumburg</a>, a la carte</div>
<div style="text-align: center;">
<a href="http://www.bennyschophouse.com/">Benny's Chop House</a>, River North, 3 course prix fixe for $49</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsByIG3R4NWvrUTM-AK7lUtZ8DnkAGs2gsMkCB998bw8bs6_ncvHs-xzT1eyy1jVRRihO5GOe7QlPMR2_oBY8eb25mKpeg4OkTTmz1JRVL18-PuAV7D0AizU35oBxh4Vn0dIVgE_fu1ju/s1600/IMG_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsByIG3R4NWvrUTM-AK7lUtZ8DnkAGs2gsMkCB998bw8bs6_ncvHs-xzT1eyy1jVRRihO5GOe7QlPMR2_oBY8eb25mKpeg4OkTTmz1JRVL18-PuAV7D0AizU35oBxh4Vn0dIVgE_fu1ju/s640/IMG_0322.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: large;">People Pleasing Buffets</span></b></div>
<div style="text-align: center;">
<i>Large family? Picky eaters in the group? Buffets are the way to go. And there are options all over the city for every budget.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://iogodfrey.com/">I|O Godfrey,</a> River North, $39 per adult</div>
<div>
<div style="text-align: center;">
<a href="https://londonhousechicago.com/">LondonHouse,</a> Magnificent Mile, $70 per adult</div>
</div>
<div>
<div style="text-align: center;">
<a href="http://www.travellechicago.com/">Travelle at The Langham</a>, River North, $175 per adult</div>
<div style="text-align: center;">
<a href="http://www.prairiegrasscafe.com/">Prairie Grass Cafe</a>, Northbrook, $53 per adult</div>
<div style="text-align: center;">
<a href="https://www.eaglewoodresort.com/i/downloads/2019%20Burnhams%20Easter%20Champagne%20Brunch%20Menu.pdf">Burnham's at Eaglewood Resort and Spa</a>, Itasca, $48.95 per adult</div>
<div style="text-align: center;">
<a href="https://pinstripes.com/">Pinstripes</a>, River North, $36 per adult</div>
</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.hubbardinn.com/">Hubbard Inn</a>, River North, $50 with bottomless drinks, $30 without</div>
<div style="text-align: center;">
<a href="https://www.parlaychi.com/">Parlay at Joy District</a>, $50 per adult</div>
<div style="text-align: center;">
<a href="https://www.tuscanychicago.com/location/wheeling/">Tuscany</a>, Wheeling, $44.95 per adult</div>
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVG5mw1-OGyxRa07Z8wROjcRg4PqE2WV6q8irtoQBm4ASurS4iN6MGi-SdRNvNJrs49xSupFegKXieFWdJJWFAQLZcPL-6OKnIR92jh4Sd8N749KZ50izsHG0ae9C6iOOlMK3n-zUwheb/s1600/21368680_1477220728991517_5366893410626239087_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVG5mw1-OGyxRa07Z8wROjcRg4PqE2WV6q8irtoQBm4ASurS4iN6MGi-SdRNvNJrs49xSupFegKXieFWdJJWFAQLZcPL-6OKnIR92jh4Sd8N749KZ50izsHG0ae9C6iOOlMK3n-zUwheb/s640/21368680_1477220728991517_5366893410626239087_o.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-18276372077791517502019-05-03T11:21:00.002-05:002019-05-03T11:21:40.931-05:00Home Made Spinach Manicotti with Pirro's Sauce<i>I was sent products free of charge by Pirro's Sauces in exchange for an honest review of their line. All opinions are my own.</i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp2KH7clWQypfotLniFdx0BvP6r1Q1wpU7ZUoApXBLFvZaRiW1lyg4gLTL7eKPcbTcTD8R8FI9mh4GzA0pCkK6QVVLXVmHBLHRffXPolrhoOkYFtTwU-TLaKZlTqYphYUoM4PZcG85SsY/s1600/IMG_5128.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp2KH7clWQypfotLniFdx0BvP6r1Q1wpU7ZUoApXBLFvZaRiW1lyg4gLTL7eKPcbTcTD8R8FI9mh4GzA0pCkK6QVVLXVmHBLHRffXPolrhoOkYFtTwU-TLaKZlTqYphYUoM4PZcG85SsY/s400/IMG_5128.JPG" width="400" /></a>My life was forever changed when I received a pasta roller as a Christmas present last year. Since then, I have been obsessed with perfecting my own fresh made pasta recipe. I started very basic, trying different combinations of flour, eggs, oil, and water, and I quickly discovered just how many variables there are in pasta making. Do I use whole eggs, or just the yolks? Do I salt the dough, salt the water, or both? Does adding oil to the dough actually make a difference? Should I rest the dough, or work with it straight away?<br />
<br />
After much experimentation and research (ie, late night Googling), I arrived at a method I felt comfortable with, but I couldn't quite get the texture I wanted. I started trying different flours; semolina, whole wheat, tapioca, and on and on. Finally, the answers I was seeking came in the form of bread flour, which is essentially all purpose flour with more protein. This added protein promotes the formation of gluten, which in noodle making terms, gives a chewier, stronger product than just using the regular old white stuff. Once I discovered bread flour, I was making fresh pasta pretty much every week.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6V2D9DN24fULm_thVMnEwQry9adz0fFMVt6Qugx6ZeG6LG5nFbZ2gGo0CX_dnWb3RC6NtPaM_FO2giJZgn-Gjn2jYtTSzLSU19paGnqXtooj2zEnqJ359haOv2ruGxQMrgyoopSuuybs/s1600/IMG_5261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6V2D9DN24fULm_thVMnEwQry9adz0fFMVt6Qugx6ZeG6LG5nFbZ2gGo0CX_dnWb3RC6NtPaM_FO2giJZgn-Gjn2jYtTSzLSU19paGnqXtooj2zEnqJ359haOv2ruGxQMrgyoopSuuybs/s400/IMG_5261.JPG" width="400" /></a>With my new found ability to produce copious amounts of carbs tucked neatly into my culinary tool belt, I was thrilled when <b><a href="https://www.pirrossauce.com/">Pirro's Sauces</a></b> reached out to me to see if I'd like to sample their line of all natural, authentically Italian products. Pirro's Sauces are based on the recipes of owner Brianna Pirro's grandmother, handed down through her father, who founded Pirro's Restaurante in Woodstock, IL. The sauces were so popular at the restaurant that customers used to request jars of them to take home, so the move to professionally bottle and sell them was a natural progression. Though the restaurant may have closed in 2012, the Pirro legacy lives on through their lineup of delicious, high quality sauces; Marinara, Pesto Pomodoro, Bolgnese, Puttanesca, Rustic Vodka, and Pizza Sauce.<br />
<br />
When I first got my hands on the sauces, I decided the simplest way to get an idea of their flavors and quality was to first try out the classic Marinara with some hand made noodles and fresh mozzarella (this has literally been my go-to meal for half my life. I literally eat it once a week). I was really impressed to see that there wasn't a single chemical, preservative, or artificial thing listed in the ingredients; just veggies, olive oil, and spices. The sauce itself had a bit of a chunkier texture to it with a thinner base than what I usually see from a jarred pasta sauce. This was actually perfect for tossing with the fresh pasta, as the noodles absorbed much of the flavorful liquid, and the finely chopped ingredients were able to disperse evenly throughout. The flavor was so wonderful; no metallic or overly acidic notes, but lots of sweet tomato goodness with a little bit of a crunch from the celery and carrots and an aromatic hit of garlic and basil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfcDrtOoKL7JrQi2QGB3m2wwWexebqlkTc2nPLSWqG9GgsRP9X2bklv2m_10_jSOIpXBoK2ihxKiBbu3rSZ8FFt4WL0ypJ5KQMjtwkE1zGuw_bHpQJD7_yyYpGeULFsGh2i-0dg85IEAK/s1600/IMG_5359.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfcDrtOoKL7JrQi2QGB3m2wwWexebqlkTc2nPLSWqG9GgsRP9X2bklv2m_10_jSOIpXBoK2ihxKiBbu3rSZ8FFt4WL0ypJ5KQMjtwkE1zGuw_bHpQJD7_yyYpGeULFsGh2i-0dg85IEAK/s400/IMG_5359.JPG" width="400" /></a></div>
Now that I was certain Pirro's knew what they were doing, I took their Pesto Pomodoro and made a quick and easy take on a Shakshuka with it. Basically, I just poured the whole jar into a non stick skillet, heated it up to a simmer, cracked a few eggs into it, sprinkled in some goat cheese crumbles, and let the whole thing cook over medium low for about 5 minutes. Lastly, I toasted up some naan bread, then sat down and started scooping into my concoction. Because the pomodoro has a good bit of Parmesan cheese in it, the flavor of this sauce was a little richer and the texture a little more hearty. I think it's a testament to how good this sauce is that I was able to really enjoy it basically straight out of the jar with very little alteration.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJqUz-8AG8XPU3YD2v5Cu244YyASVl3iWuK-ttvXePrBHxkYqO_CQvrqjMe-L3YZyk7ZWVd5-h_VKJFqKyeF7U0lr1HPVloevKxoRyElBrbbl4rwPRmRII0tL2O0z2clhFgQwwpkhoB67/s1600/IMG_5188.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJqUz-8AG8XPU3YD2v5Cu244YyASVl3iWuK-ttvXePrBHxkYqO_CQvrqjMe-L3YZyk7ZWVd5-h_VKJFqKyeF7U0lr1HPVloevKxoRyElBrbbl4rwPRmRII0tL2O0z2clhFgQwwpkhoB67/s400/IMG_5188.JPG" width="400" /></a>Finally, the sauces having proven their worth to me, I dived into something I had not yet attempted; a stuffed pasta dish. Deciding to use the Rustic Vodka sauce to make my pièces de résistance, I whipped up a batch of spinach pasta dough (recipe below), rolled it into thin sheets, and stuffed it with a simple mix of ricotta, mozzarella, Parmesan, and a few spices. I lined a few of my little makeshift manicotti into the bottom of an enamel lined Dutch oven, covered the tops of them with some of the creamy tomato sauce, then added the next layer of pasta, then sauce, and continued layering until all the pasta and sauce was in the pot. I put the whole thing in the oven for about an hour at 400 degrees, took it out, and dived in. The Rustic Vodka may have been my favorite sauce of them all because it was just so rich and buttery. I don't know if I've ever had a better version from a jar (or in a restaurant, for that matter).<br />
<br />
So that settles it for me: Pirro's might now be my official favorite jarred pasta sauce brand ever. Not only are they delicious, I love that their story started right here in Illinois and that they are female owned. This is exactly the kind of company I want to clear room on my shelves for.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_7KyBGXtryFgWQtuChx3iOZGuX03mM5INLr1WoHF6GDUF5x9uMWouF7rmH71ZnkerD2XB408h3ym0jJKQcUi3kh9dTYEx-T9YlUSjwQOwaEu6WzyHFcyuy2h2gjKfVKGG3pQ2jZDnVy6/s1600/IMG_5390.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_7KyBGXtryFgWQtuChx3iOZGuX03mM5INLr1WoHF6GDUF5x9uMWouF7rmH71ZnkerD2XB408h3ym0jJKQcUi3kh9dTYEx-T9YlUSjwQOwaEu6WzyHFcyuy2h2gjKfVKGG3pQ2jZDnVy6/s400/IMG_5390.JPG" width="400" /></a><span style="font-size: large;">Spinach Pasta Dough</span><br />
<span style="font-size: large;"><br /></span>
2 cups bread flour<br />
1 teaspoon of salt<br />
2 cups of spinach<br />
3-5 whole eggs<br />
<br />
In blender or food processor (I use a bullet blender), add the spinach, eggs, and salt, then blend until the mixture is smooth and a vibrant green.<br />
<br />
On a counter top or large cutting board, mound the flour and make a large, wide hole in the center of the mound (I use the base of a measuring cup) so that it resembles a volcano. Slowly pour about half of the egg and spinach mixture into the middle, making not to let the liquid leak outside the flour mound. Using a fork, slowly begin whisking flour into the liquid until it forms a paste. Keep adding more liquid until a solid dough can be formed (a bench scrapper is great for this stage when the dough is prone to stick to hands). You may not need all of the liquid, but you also may need to add flour if the dough is becoming too sticky to kneed. Once you have a smooth, non sticky ball of dough, wrap it in a dry kitchen towel and let it sit for at least 15 minutes before putting it through a pasta roller. If the dough sticks at all to the roller, add more flour, kneed, and rest again.<br />
<br />
This dough will keep for a while in the fridge, but be aware that the longer it sits, the more the color will darker. Alternatively, you can freeze the dough for later use.<br />
<br />
<br />Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-25978262610659561712019-04-19T11:53:00.001-05:002019-04-19T11:53:17.520-05:00Springtime Passion Fruit Panna Cotta with Nielsen Massey Vanillas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1m6BPjt1SIjAkgLGxA09U-Xxt9C5DJSJxULF1FdwJtvfuU3bFntj22mA6Dtdoec5yFjS383PvS5gkF6zf22h_JQIvnohi7bw8-CgQdjY-JsVrqbCsrIeYzHwSbQx6fpnsRr6H37v0d8I/s1600/IMG_5169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1m6BPjt1SIjAkgLGxA09U-Xxt9C5DJSJxULF1FdwJtvfuU3bFntj22mA6Dtdoec5yFjS383PvS5gkF6zf22h_JQIvnohi7bw8-CgQdjY-JsVrqbCsrIeYzHwSbQx6fpnsRr6H37v0d8I/s320/IMG_5169.JPG" width="320" /></a></div>
I've always heard that panna cotta is the lazy chef's fancy dessert. You'll see this thick, creamy, molded custard dessert on menus quite often, mostly because it requires very little cooking or baby sitting. Just heat, mix, and leave it in the fridge. Lazy or not, I love it. I am an unrepentant dairy addict, so if you offer me something creamy, most likely I'm gonna be ok with it.<br />
<br />
This year, I have promised myself to be more adventurous when cooking at home and try things I've never done before, so I decided it was time to give the panna cotta a go. Now, the secret to making a perfect panna cotta is having a perfect base recipe to layer flavors on top of. That's one of the reasons this dessert is one of my favorites; it's versatility. It can be fruity, it can be chocolaty, it can be floral, it can be boozy, or any combination one could dream of.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS4KKcob00m_FVeACeN0lSO1Eb431Mt8-0xrLUIMlV41y2cDxFWT_Rj4DlneqgVdJy2knzVFnTINOCjJIi2tzLiDA3LLukuvbeAODVLoWazroep3_SeiN8VDOG9b15BdD9u8fVnIb-MUY/s1600/IMG_5161.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS4KKcob00m_FVeACeN0lSO1Eb431Mt8-0xrLUIMlV41y2cDxFWT_Rj4DlneqgVdJy2knzVFnTINOCjJIi2tzLiDA3LLukuvbeAODVLoWazroep3_SeiN8VDOG9b15BdD9u8fVnIb-MUY/s320/IMG_5161.JPG" width="320" /></a>When I started to build my panna cotta recipe, I knew immediately that I wanted to flavor the base with <a href="https://nielsenmassey.com/vanillas-and-flavors/#anchor3">Nielsen Massey Vanilla Bean Paste</a>. This stuff is a staple in my baking cabinet, mostly because it adds the touch of those little vanilla speckles that always make a dessert feel more elevated. They even recently released a new version of the Vanilla Bean Paste, <a href="https://nielsenmassey.com/products/tahitian-pure-vanilla-bean-paste/">made with Tahitian vanilla,</a> which carries fruity and floral notes (as opposed to the Madagascar Vanilla Bean Paste, which is more rich and creamy in flavor).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KwqrE-frU0wd2xDqNjn0JR4KAwyjpB6UWuwbAxz7iwUdXWjV_jqRYMd3eVLiZsJDH67Ardj3993MKuKPIfeqrZFbwApzhuYseUMYq4FRkXocePpYNY7R0yTSvtBj6q9_BeXsXEBoZC-k/s1600/IMG_5176.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KwqrE-frU0wd2xDqNjn0JR4KAwyjpB6UWuwbAxz7iwUdXWjV_jqRYMd3eVLiZsJDH67Ardj3993MKuKPIfeqrZFbwApzhuYseUMYq4FRkXocePpYNY7R0yTSvtBj6q9_BeXsXEBoZC-k/s320/IMG_5176.JPG" width="320" /></a>Since my vanilla of choice was a little more on the fruity side, I chose to make my first ever panna cotta a passion fruit panna cotta. Instead of making my own passion fruit curd, I opted for one <a href="https://rarebirdpreserves.com/products/passionfruit-curd">I already knew was great</a>, but maybe next time I'll be brave enough to try making one from scratch!<br />
<br />
I was almost shaking when I un-molded my little rounds of creamy goodness for the first time, but they turned out PERFECTLY! Fruity, floral, just a touch of sourness, and a silky smooth texture that makes you never want to stop eating them. Don't like passion fruit? You can literally use this base recipe with any kind of flavor! Fruit jams, infused syrups, spice blends... the possibilities are literally endless!<br />
<br />
<br />
<br />
<span style="font-size: x-large;"><b>Passion Fruit Panna Cotta</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCGQObJgQKXVSzxGkrOwDlP6UQkD66SoxdanvyBTp8HeUBM17ub0GKCOfhxkrDyfK5OZ3VFVS3Cw2fhimQYAFivDkgnfV8KQ7EHPbsrn45hvvlNJg9LasxL95BDypoeEW-PMrZUP5n9wx/s1600/IMG_5164.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCGQObJgQKXVSzxGkrOwDlP6UQkD66SoxdanvyBTp8HeUBM17ub0GKCOfhxkrDyfK5OZ3VFVS3Cw2fhimQYAFivDkgnfV8KQ7EHPbsrn45hvvlNJg9LasxL95BDypoeEW-PMrZUP5n9wx/s400/IMG_5164.JPG" width="400" /></a></div>
2 cups heavy cream<br />
1 cup half and half<br />
1/3 cup granulated sugar<br />
1 cup passion fruit curd<br />
2 tablespoons Nielsen Massey Tahitian Vanilla Bean Paste<br />
1 envelope un-flavored gelatin<br />
2 tablespoons any sweet white wine (can also use white grape juice)<br />
<br />
Add two tablespoons of white wine to a small sauce pan and sprinkle gelatin over the surface of the liquid. Leave to bloom.<br />
<br />
Add heavy cream, half and half, and sugar to a medium sauce pan. Bring the mixture to a soft boil, then take off the heat. Add in the passion fruit curd and the vanilla bean paste and whisk slowly to combine.<br />
<br />
Heat wine and gelatin mixture over a medium heat. Remove immediately once gelatin is completely dissolved. Very slowly, pour the gelatin mixture into the cream mixture while whisking. Once everything is combined, pour into small ramekins (should fill about 4-8, depending on size). Cover with plastic wrap and chill for at least an hour (over night is best).<br />
<br />
To un-mold, unwrap the ramekins and run a thin knife blade along the edge. Dip them into a bowl of hot water for a few seconds, then invert them onto a plate. Garnish with fresh berries and serve.Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-61324870738818168052019-04-17T13:13:00.000-05:002019-04-17T13:13:52.802-05:0035 Last Minute Chicago Easter Brunch Spots 2019 <div style="text-align: center;">
<span style="font-size: x-large;">Neighborhood Favorites</span></div>
<div style="text-align: center;">
<i>Tried and true brunch destinations, all featuring super special dishes on their Easter brunch menus.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div>
<div style="text-align: center;">
<a href="https://chicagoqrestaurant.com/">Chicago Q</a>, <b>Gold Coast</b></div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.barromachicago.com/">Bar Roma</a>, <b>Andersonville</b></div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.cantinalaredo.com/location/chicago-illinois/">Cantina Laredo</a>, <b>River North,</b> all entrees include a complimentary mimosa or bloody maria</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.ocean-prime.com/">Ocean Prime,</a> <b>The Loop</b></div>
</div>
<div>
<div style="text-align: center;">
<a href="https://thealbertchicago.com/">The Albert,</a> <b>Gold Coast</b></div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.brokenbarrelbar.com/">Broken Barrel</a>, <b>Lincoln Park</b></div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.tuscanychicago.com/location/chicago/">Tuscany Restaurants,</a> <b>Little Italy</b> </div>
<div style="text-align: center;">
<a href="https://www.webergrillrestaurant.com/menus/">Weber Grill</a>,<b> River North, Lombard, Schaumburg</b>, </div>
<div style="text-align: center;">
<a href="https://www.truefoodkitchen.com/chicago">True Food Kitchen</a>, <b>River North</b></div>
<div style="text-align: center;">
<a href="https://www.marriott.com/hotels/hotel-information/restaurant/chisr-renaissance-chicago-downtown-hotel/?scid=bb1a189a-fec3-4d19-a255-54ba596febe2">Staytion Market and Bar</a>, <b>The Loop</b></div>
<div style="text-align: center;">
<a href="http://www.imperial-lamian.com/">Imperial Lamian</a>, <b>River North</b></div>
<div style="text-align: center;">
<a href="https://edeninchicago.com/">Eden</a>, <b>West Loop</b></div>
<div style="text-align: center;">
<a href="https://www.virtuerestaurant.com/">Virtue</a>, <b>Hyde Park</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDS7_tMqpB2io6p1JN3Hjf5HV_mDAPH3T5HjxpUK2_zGx9rofmEhL2sv_X7i2WHtJSMK9Ha2kQeTSTPzRfjvxdMOi6zvwYvMmVy9MdM7dfJSbfAYmurRpY4tWEatYD5-4vBq3mdVUtX6T/s1600/42576533_1894349623945290_738656966716424192_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="1080" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDS7_tMqpB2io6p1JN3Hjf5HV_mDAPH3T5HjxpUK2_zGx9rofmEhL2sv_X7i2WHtJSMK9Ha2kQeTSTPzRfjvxdMOi6zvwYvMmVy9MdM7dfJSbfAYmurRpY4tWEatYD5-4vBq3mdVUtX6T/s400/42576533_1894349623945290_738656966716424192_o.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b><br /></b></div>
</div>
<div>
<div style="text-align: center;">
<br /></div>
</div>
<div>
<div style="text-align: center;">
<span style="font-size: x-large;">Fun for the Whole Family</span></div>
<div style="text-align: center;">
<i>These spots feature fun activities to keep the more energetic members of the family happy while everyone gets a chance to chow down. From pictures with the Easter Bunny himself, to face painting and egg hunts, these are great options for families large and small.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://bluedoorfarmstand.com/">Blue Door Farm Stand</a>, <b>Lincoln Park</b>, a la carte</div>
<div>
<div style="text-align: center;">
<a href="http://iogodfrey.com/">I|O at The Godfrey,</a> <b>River North,</b> buffet, $39 per adult</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.signatureroom.com/">The Signature Room</a>, <b>The Loop,</b> buffet, $80 per adult</div>
<div style="text-align: center;">
<a href="http://www.travellechicago.com/">Travelle at The Langham,</a> <b>River North,</b> buffet, $175 per adult</div>
<div style="text-align: center;">
<a href="https://www.punchbowlsocial.com/">Punch Bowl Social</a>, <b>West Loop</b>, a la carte featuring special menu items</div>
<div style="text-align: center;">
<a href="https://the-florentine.net/">The Florentine</a>, <b>The Loop</b>, a la carte featuring special menu items</div>
<div style="text-align: center;">
<a href="https://www.eaglewoodresort.com/i/downloads/2019%20Burnhams%20Easter%20Champagne%20Brunch%20Menu.pdf">Burnham's at Eaglewood Resort and Spa</a>, <b>Itasca</b>, buffet, $48.95 per adult</div>
<div>
<div style="text-align: center;">
<a href="https://theestatechicago.com/">The Estate by Gene and Georgetti</a>, <b>Rosemont</b>, buffet, $52 per adult, includes a complimentary brunch cocktail</div>
</div>
<div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmUlD0ebJ6QmSxQnC2xKxt8V73duaqc-O0WHBsDCBYtynugywRUJmMUOkYc1wkkazQ5Iw7PKljDKjTMuqpj2dyWVhXMLRep7wcC6tGuhSpf6usUn4dxCsFYpqGP0aEN6VxV18vZhYMB37/s1600/IMG_3225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmUlD0ebJ6QmSxQnC2xKxt8V73duaqc-O0WHBsDCBYtynugywRUJmMUOkYc1wkkazQ5Iw7PKljDKjTMuqpj2dyWVhXMLRep7wcC6tGuhSpf6usUn4dxCsFYpqGP0aEN6VxV18vZhYMB37/s400/IMG_3225.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
<div style="text-align: center;">
<span style="font-size: x-large;">Best Bet Buffets</span></div>
<div style="text-align: center;">
<i>Buffets are always the easiest choice for large groups and picky eaters. Here's some of the best on offer for all types of budgets.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://lastoriachicago.com/">La Storia Ristorante</a>,<b> Gold Coast, </b>$55 a person (additional for unlimited mimosas)</div>
<div>
<div style="text-align: center;">
<a href="https://www.etarestaurantandbar.com/">ETA Restaurant + Bar</a>, <b>Streeterville</b> $45 per adult</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.loewshotels.com/chicago-ohare/dining/restaurant">The Ashburn</a>, <b>Rosemont</b> $25 per adult</div>
<div>
<div style="text-align: center;">
<a href="https://acadiachicago.com/">Acadia,</a> <b>South Loop </b>$95 per adult</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://sundanewasian.com/chicago/">Sunda</a>, <b>River North </b>$60 per person</div>
</div>
<div>
<div style="text-align: center;">
<a href="http://www.prairiegrasscafe.com/">Prairie Grass Cafe</a>, <b>Northbrook </b>$53 per adult</div>
<div style="text-align: center;">
<a href="http://www.chicagofirehouse.com/">The Chicago Firehouse</a>, <b>South Loop </b>$59 per adult</div>
<div style="text-align: center;">
<a href="https://www.tortoisesupperclub.com/">Tortoise Club</a>, <b>River North </b>$69 per adult</div>
<div>
<div style="text-align: center;">
<a href="https://www.hubbardinn.com/">Hubbard Inn</a>, <b>River North </b>$50 per adult, includes unlimited mimosas and bloody marys</div>
</div>
<div>
<div style="text-align: center;">
<a href="https://www.parlaychi.com/">Parlay at Joy District</a>, <b>River North</b>, $50 per adult, includes mimosas</div>
<div style="text-align: center;">
<a href="https://www.tuscanychicago.com/location/wheeling/">Tuscany Restaurant, </a><b>Wheeling</b>, buffet, $42.95 per adult</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwT08oZ7tyYBFIF1WP_9W8H663iyKEuFUz-wcqviuMq2Si4JvhQBF__gYPEL3nJwgGxjEHtNMlsQ1POcBzS0vTVQGgwiLekHNg3AQsOuGrKvmfbv15OtvD38a_3t2lGeEZagV668GCmA3/s1600/IMG_1109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwT08oZ7tyYBFIF1WP_9W8H663iyKEuFUz-wcqviuMq2Si4JvhQBF__gYPEL3nJwgGxjEHtNMlsQ1POcBzS0vTVQGgwiLekHNg3AQsOuGrKvmfbv15OtvD38a_3t2lGeEZagV668GCmA3/s400/IMG_1109.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;">Perfect Prix Fixes</span></div>
<div style="text-align: center;">
<i>Perfect for the indecisive, these prix fixes will allow you to just show up, order a cocktail, and let the chefs do all the rest of the work for you. </i></div>
</div>
</div>
</div>
</div>
</div>
<div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.eddiev.com/home">Eddie V's,</a> <b>The Loop</b>, three course prix fixe, $49 per adult</div>
<div style="text-align: center;">
<a href="https://www.3forks.com/">III Forks</a>, <b>East Lakeshore</b>, prix fixe for $45 per adult, includes one cocktail, bread service, and an entree (a la carte menu is also available)</div>
<div>
<div style="text-align: center;">
<a href="http://www.artangosteakhouse.com/">Artango Bar and Steakhouse</a>, <b>Lincoln Square</b>, 3 course prix fixe, $35 per adult</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLfzLFUNiSNESPrYfku4dsczv7uGQYf9z14yEscjsaemwIP49K9o3vFO-23JvljQCdCW0GxJ_-X1Ey9BAf7PBWqBL6UfPEtpld18kRPp3UnKOSIlyt7MUMuM83XTlbjaHeuEHFhd96JaO/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLfzLFUNiSNESPrYfku4dsczv7uGQYf9z14yEscjsaemwIP49K9o3vFO-23JvljQCdCW0GxJ_-X1Ey9BAf7PBWqBL6UfPEtpld18kRPp3UnKOSIlyt7MUMuM83XTlbjaHeuEHFhd96JaO/s400/IMG_1894.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-66101153594673741312019-03-29T13:14:00.001-05:002019-03-29T13:14:32.655-05:00Mocha Latte Brownies with Java House Cold Brew<i>I was sent products free of charge by Java House in exchange for an honest review.</i><br />
<i><br /></i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIODZZEbUh5gz2ukWjrZ5gl7j31FurXPYuXh2BFGiRHi8n7Fj1vgaVrkQNh8v-TmbpgjxZRdnMRtCbbxXPoco8L0LHiWFlG0nU3op1un7BH-J9BQh9BY_uz3yRllkBRWv_7DKQUfJfI53/s1600/IMG_5145.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIODZZEbUh5gz2ukWjrZ5gl7j31FurXPYuXh2BFGiRHi8n7Fj1vgaVrkQNh8v-TmbpgjxZRdnMRtCbbxXPoco8L0LHiWFlG0nU3op1un7BH-J9BQh9BY_uz3yRllkBRWv_7DKQUfJfI53/s400/IMG_5145.JPG" width="400" /></a>Well hello there, my poorly neglected blog audience! I know it's been a hot minute since I last posted here. But what with the Insatgrams and the Twitters and such, I've needed to take some time off from this poor old blog to really understand what it is I liked about food blogging in the first place. And you know what? The truth is that I really missed discovering new things that give me the culinary tingles. So let's talk about one of those things, shall we?<br />
<br />
I've been a big cold brew fan for a while now. This is mainly due to two factors: 1) I've become an absolute coffee addict in my 30's, and 2) I have a decent amount of regular acid reflux. Cold brewed coffee is less acidic than hot brewing, and I find that the smoother flavor generally appeals to my particular palate. From big chain coffee houses to my local cafe, whenever there's cold brew on offer, I'm very likely to order it.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLGU-jVhWFooDdPXVT9xvEHhSu8APgMZC0t2yLf9ky9t1GYrk2yd9tFZQ0sc244spQZg76D7tUnjGIyeDwlGy8TLHC0W8r_Uz-w6mndRTTGUSBwcA_US1A1V5oDk7lw2Dk29rehwX4oBt/s1600/IMG_5134.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLGU-jVhWFooDdPXVT9xvEHhSu8APgMZC0t2yLf9ky9t1GYrk2yd9tFZQ0sc244spQZg76D7tUnjGIyeDwlGy8TLHC0W8r_Uz-w6mndRTTGUSBwcA_US1A1V5oDk7lw2Dk29rehwX4oBt/s320/IMG_5134.JPG" width="320" /></a>I've tried cold brewing at home, but I can never seem to get a strong enough flavor for my liking. Generally, I end up having to buy a really expensive super dark roast just to get any sort of enjoyment out of it, and if I should want to add a splash or milk or a little flavor, the coffee just disappears into nothingness. This is why when <a href="http://www.javahouse.com/">Java House</a> reached out and asked if I would like to try their liquid cold brew concentrate pods, I immediately said yes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPj3RxnlnNtgZJvzhpJ3JjbRdFVk_w3ZGZ6hLXOSZmD3yNyDc4U6-CQDhSQnRMNNcgh57YhwKcw-lCLt1fA5JTfvdJjQi6Tu7BDSpM4OGTC7tGDVFcEMUZqVymEq67LJE0IiI2OcfnIAl/s1600/IMG_5141.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPj3RxnlnNtgZJvzhpJ3JjbRdFVk_w3ZGZ6hLXOSZmD3yNyDc4U6-CQDhSQnRMNNcgh57YhwKcw-lCLt1fA5JTfvdJjQi6Tu7BDSpM4OGTC7tGDVFcEMUZqVymEq67LJE0IiI2OcfnIAl/s320/IMG_5141.JPG" width="320" /></a><a href="http://www.javahouse.com/pods-learn-more/">The Java House cold brew pods</a> come in four varieties: Sumatran (dark roast), Colombian (medium roast), Ethiopian (light roast), and Decaf (medium roast). They are sized to fit into any K-Cup coffee machine, so you can actually enjoy them hot, cold, or anywhere in between. The cups contain a perfectly portioned amount of liquid cold brew concentrate, so you just need to add water to them (or shoot them straight, if you want to. I won't judge you. Actually I will. Add some water, you heathen). You actually don't even need a K-Cup machine to enjoy them because you can literally just crack them open and pour them into a mug or over ice. Or, if you're me, you can add them to some bourbon cream liquor and start your morning off right with a Kentucky Coffee Cocktail.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2xTsR-qb7iDJSTpwnF4ujClzWDtcwe-n2zOwGLEzVrSIJsYjiPGUBQtuVLbpyPMzd07ZRtHq7Wvys2iT0eL_j3WSF0usGH5zByIy-8-JWXUaU-km93sev7ZWPF5WFnlcuNtBw8nUSQ9H/s1600/IMG_5274.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2xTsR-qb7iDJSTpwnF4ujClzWDtcwe-n2zOwGLEzVrSIJsYjiPGUBQtuVLbpyPMzd07ZRtHq7Wvys2iT0eL_j3WSF0usGH5zByIy-8-JWXUaU-km93sev7ZWPF5WFnlcuNtBw8nUSQ9H/s400/IMG_5274.JPG" width="400" /></a>I very much liked the versatility of these little suckers, and the flavor on all the roasts was top notch. Of course, my favorite was the dark roast. Because I like my coffee black as my soul. But the others were perfectly enjoyable. If you happen to be down the K-Cup isle of your local grocery store, I would highly encourage you to pick up a box of these and give them a try.<br />
<br />
Because I can't just make a cup of coffee and be happy, I decided I wanted to try using some of the Java House cold brew in a recipe. I've heard that adding coffee to brownies brings out the chocolatiness, so I did some experimenting and OH MY GOD. Best idea EVER! A basic brownie suddenly became the fudgiest little hunk of deliciousness to ever come out of my oven. Once again, I can't leave well enough alone, so I decided to pay homage to the coffee by giving my brownies a frothy topping to mimic the foam on a latte. This turned out so incredibly well that I am halfway tempted to quit my day job and start selling these suckers on a street corner like Famous Amos did with his cookies. Seriously, if you're a choco-holic like me, you have got to try these!<br />
<br />
<span style="font-size: large;"><b>Mocha Latte Brownies</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
3/4 cup unsalted butter, melted<br />
3/4 cup cocoa powder<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZnvsyhYyTF-MiM-NOXK1Qy48Hy7hyphenhyphen2tl8n216SsQGxIavz4keOTtDVHJrSZDvJxTPvEGrVLCuzL7cfoaLnPIrNsITIidwTqU2mjcZV1b_E1U_hLyKC6puAUs_cDeaOuS0t1_apLwde30/s1600/IMG_5179.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZnvsyhYyTF-MiM-NOXK1Qy48Hy7hyphenhyphen2tl8n216SsQGxIavz4keOTtDVHJrSZDvJxTPvEGrVLCuzL7cfoaLnPIrNsITIidwTqU2mjcZV1b_E1U_hLyKC6puAUs_cDeaOuS0t1_apLwde30/s400/IMG_5179.JPG" width="400" /></a>1 1/2 cups sugar<br />
3 large eggs<br />
1 teaspoon vanilla<br />
2 Java House Cold Brew Liquid Pods (any roast, but I prefer the Colombian for this)<br />
1 cup flour<br />
<br />
Topping:<br />
1 cup heavy whipping cream<br />
1 packet of unflavored gelatin<br />
2 tablespoons cold water<br />
1 tablespoon granulated sugar<br />
1 Java House Liquid Cold Brew Pod (I prefer the Ethiopian for this)<br />
<br />
Pre-heat oven to 350 degrees. grease a 9x9 square baking dish with cooking spray and set aside.<br />
<br />
In a large bowl, combine the melted butter, sugar, and cocoa powder and mix until smooth. Add vanilla, cold brew pods, and eggs and again stir until smooth. Lastly, add in the flour and combine into a thick, smooth batter. Pour the batter into the greased baking dish and bake in the oven for about 35 minutes or until the top feels completely solid. Let cool to room temperature.<br />
<br />
For the topping, add the heavy whipping cream to a pre-chilled bowl and whip with a stand or a hand mixer until the volume has doubled and soft peaks have begun to form. Set into the fridge to keep cold. In a small sauce pan, add the Java House cold brew pod and 2 tablespoons of cold water, then sprinkle the gelatin on the surface of the liquid and let sit for about 2-3 minutes. Heat up the liquid over medium heat. Once the gelatin is completely dissolved, add the sugar and stir until no more granules are left. Remove from heat. Bring out the chilled whipped cream and begin whipping again with a stand or a hand mixer. Slowly stream in the gelatin mixture. The cream will deflate some, but should begin to look foamy and glossy. Quickly spread the cream over the top of the brownies in an even layer, then cover the dish and set in the fridge to set up for a few hours or over night. Cut and serve.<br />
<br />Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-34080347726074941462019-03-01T09:56:00.000-06:002019-03-01T09:57:12.980-06:00Guest Post: March Brunch Events with Illinois Party Bus<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<i style="font-size: 12pt; white-space: pre-wrap;">The following is a sponsored guest post from our friends at Illinois Party Bus.</i></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
There are some great upcoming brunch events to consider checking out in Chicago! Here are four of them coming up in March. If you need a convenient way to get around town after enjoying a brunch with friends, head over to <a href="http://www.partybuschicago.net/" style="text-decoration: none;"><span style="background-color: transparent; color: navy; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre;">Illinois Party Bus</span></a><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">. </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">March 3</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://www.facebook.com/events/297587230961177/"><b>Yoga & Brunch</b></a></span></div>
<div style="text-align: center;">
<span style="font-size: large; white-space: pre-wrap;"><a href="https://www.facebook.com/events/297587230961177/" style="white-space: pre-wrap;">at Pinstripes</a></span></div>
<div style="text-align: center;">
<span style="font-size: large;">435 East Illinois St</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxycWKefoUePq8GzqlkJ0KyTkkXNj7iE_tw4OZpatRmATvv2fdv9Ge-wJe1pwuixgMjsUDQKtMOu0VdyjVs_t3T44PEgbZjQyi5IOCqimUvx0DxmgZEDd0hrbN8H00k-BtrOuq6P46Pgx3/s1600/50275182_10161393384170261_4153442991110881280_o.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxycWKefoUePq8GzqlkJ0KyTkkXNj7iE_tw4OZpatRmATvv2fdv9Ge-wJe1pwuixgMjsUDQKtMOu0VdyjVs_t3T44PEgbZjQyi5IOCqimUvx0DxmgZEDd0hrbN8H00k-BtrOuq6P46Pgx3/s320/50275182_10161393384170261_4153442991110881280_o.png" width="320" /></a></div>
<div style="text-align: center;">
Start your day with yoga and bottomless brunch, along with complimentary mimosas for $5 at this event hosted at Pinstripes. Yoga runs from 10 to 11AM, and brunch is served until 3PM. Bring your own yoga mat and get ready to have some fun! All levels are experience are encouraged to attend.</div>
<div style="text-align: center;">
<br /></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></div>
<div style="text-align: center;">
<span style="font-size: large;">March 3</span></div>
<div style="text-align: center;">
<span style="font-size: large; font-weight: 700; white-space: pre-wrap;"><a href="https://www.facebook.com/events/1113-w-belmont-ave-chicago-il-60657-3312-united-states/mask-munch-pop-up-brunch/361083481380467/" style="font-weight: 700; white-space: pre-wrap;">Mask & Much Pop Up Brunch</a></span></div>
<div style="text-align: center;">
<span style="font-size: large; white-space: pre-wrap;"><a href="https://www.facebook.com/events/1113-w-belmont-ave-chicago-il-60657-3312-united-states/mask-munch-pop-up-brunch/361083481380467/" style="white-space: pre-wrap;">at Big Easy</a></span></div>
<div style="text-align: center;">
<span style="font-size: large; white-space: pre-wrap;">1113 West Belmont Avenue</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCv4cGG-WIdO1mHOqNeqjfXJOnldiKzaiEFfKag5QfqqlI75beAM6fA5xBcC8ekfHpRcvILuGxOpYTeb3rBjHo4kFTl1chnVK_UQ6P26iaxPtbMQe4A7bzeIyQBm1uRL2BG5ppbKHlKIR/s1600/51364603_10102241285173430_3039573313434157056_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="672" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCv4cGG-WIdO1mHOqNeqjfXJOnldiKzaiEFfKag5QfqqlI75beAM6fA5xBcC8ekfHpRcvILuGxOpYTeb3rBjHo4kFTl1chnVK_UQ6P26iaxPtbMQe4A7bzeIyQBm1uRL2BG5ppbKHlKIR/s320/51364603_10102241285173430_3039573313434157056_n.jpg" width="227" /></a></div>
<div style="text-align: center;">
The brunch buffet includes a yogurt bar, crab deviled eggs, beignets, jambalaya, mimosas, shrimp and grits, as well as sweet potato has and french toast. With ticket choices that offer unlimited drinks and a DJ spinning beats, this is sure to be an awesome pop up brunch event. It's $35 for brunch, and $50 for brunch with unlimited drinks.</div>
<div style="text-align: center;">
<br /></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">March 3</span></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<a href="https://www.eventbrite.com/e/beer-n-brunch-roundtable-soiree-tickets-56655742852" style="font-weight: 700; white-space: pre-wrap;"><span style="font-size: large;">Beer N Brunch Roundtable Soiree</span></a></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">at Rose Room Chicago</span></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="font-size: large; white-space: pre-wrap;">415 West 119th St</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQozyv28-LQv08DiJALpGX2jOY0qTHU3R02IK7gnekP4zPDbQAADL4bZQVRKjr1MPob2fhJ9puagLAs1kAEO2IK8lMxkBVTRvCRE6HHR2Rqn7ydRGl6Pq5sbbSJKg_jpoBVkl2v0uFJa0/s1600/https___cdn.evbuc.com_images_56884113_42491458602_1_original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="800" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQozyv28-LQv08DiJALpGX2jOY0qTHU3R02IK7gnekP4zPDbQAADL4bZQVRKjr1MPob2fhJ9puagLAs1kAEO2IK8lMxkBVTRvCRE6HHR2Rqn7ydRGl6Pq5sbbSJKg_jpoBVkl2v0uFJa0/s320/https___cdn.evbuc.com_images_56884113_42491458602_1_original.jpg" width="320" /></a></div>
<div style="text-align: center;">
This brunch is unique, because it's a round table discussion. There will be multiple panelists at this engaging discussion. With crafted beers and brunch at the end of the discussion, there's a lot to look forward to at this event. Tickets range from $5 to $10, so it's an affordable option as well.</div>
<div style="text-align: center;">
<br /></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">March 16</span></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="font-size: large;"><b><a href="https://www.facebook.com/events/the-goddess-brunch-and-healing-workshop/334321937173611/">The Goddess Brunch & Healing Workshop</a></b></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="font-size: large; white-space: pre-wrap;">at Peace of Mine Pastry and Specialty Shop</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-left: 35.3pt; margin-top: 0pt; text-align: center;">
<span style="font-size: large; white-space: pre-wrap;">408 W 71st St</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHXjlaXgzszr9HpV60PH9xTbil6MTUwG0WbHxAk4gCp7NypmhSf65z7NO8r_KqEYchwSJS-ntIziYkbu7Unpmmpqtbl-_i8JEPZ7AxHbDx3vk6qJo03kh_KNOPOeOQ41GbphOc8anhXx-/s1600/51056069_412901159453705_2523995775545901056_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="789" data-original-width="940" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHXjlaXgzszr9HpV60PH9xTbil6MTUwG0WbHxAk4gCp7NypmhSf65z7NO8r_KqEYchwSJS-ntIziYkbu7Unpmmpqtbl-_i8JEPZ7AxHbDx3vk6qJo03kh_KNOPOeOQ41GbphOc8anhXx-/s320/51056069_412901159453705_2523995775545901056_n.jpg" width="320" /></a></div>
<div style="text-align: center;">
Here is an awesome option for women who are interested in wellness. This brunch and healing workshop focuses on nutritious brunch dishes, mimosas, and personal wellness. There will be a life coach giving an inspirational talk and an awesome Goddess buffet. Tickets are $50 for this event.</div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-46531965174999650572018-12-21T13:31:00.001-06:002018-12-21T18:21:09.096-06:00Last Minute Chicago Holiday Dining Recommendations<i>I was invited to dine at the restaurants mentioned free of charge in exchange for an honest review.</i><br />
<br />
As much as I love staying inside the week between Christmas and New Year's, usually snuggled under my down comforter with my dog noisily snoring beside me and a cup of some boozed up hot beverage clasped between my hands, eventually I start to get a little cabin fever. And with this year being unseasonably warm (seriously, Chicago, what the hell? I could go back home to Arizona for 50 degrees in December!), I'm feeling the itch to get out for a few more meals before 2018 ends. So enjoy this quick roundup of some of my recent favorites for brunch, dinner, and everything in between!<br />
<br />
<span style="font-size: large;"><b><a href="https://lesudchicago.com/">Dinner at Le Sud</a></b></span><br />
<span style="font-size: large;"><b><br /></b></span>
This French/Mediterranean inspired addition to Roscoe Village has gotten great buzz ever since it opened earlier this year. Me? I like a bit of non pretentious French cuisine, so I was very interested to check it out. The inside is the perfect kind of cozy without being overly cramped and the perfect kind of vintage without feeling artificial. This isn't the kind of place you're going to find Americanized French staples, like onion soup or coq au vin. Instead, you will find things like house made charcuterie, a decadent fois gras tart (that is so perfectly balanced between sweet and savory that it could easily be an appetizer or a dessert), a perfectly simple steak frites, and a very inventive vegetarian seared pumpkin entree with leeks and fregola. Everything here is incredibly thoughtful and uncomplicated, while demonstrating an immense amount of skill and care. Go any night you can, or check out their special service for New Year's Eve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYgtaH1zxi98YjEpX3wDEXHGvYXZO2XfpibpdBYCGLVDghvL_SRErURmrlLuctpQUq37gQMY9P0Loy-3Xnud7M8D5QtUkp-yJqenX3fO1T5ErDkMWqpKCfS5TZs6WjENNojIr24KrBQXj/s1600/IMG_4490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYgtaH1zxi98YjEpX3wDEXHGvYXZO2XfpibpdBYCGLVDghvL_SRErURmrlLuctpQUq37gQMY9P0Loy-3Xnud7M8D5QtUkp-yJqenX3fO1T5ErDkMWqpKCfS5TZs6WjENNojIr24KrBQXj/s640/IMG_4490.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9O3MyhypMV8pt_ZQYHuMIJHblHtJR5iuRfxM8mA62OwLtpPmIhNqIilhhbDAX-lnXQAthE_SO48c_5qqOnfjyDhEom8bxEKQx1VpDiPRiYC93c0zfusTfSyRMpTn0av5WIFbePodkYTf/s1600/IMG_4500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9O3MyhypMV8pt_ZQYHuMIJHblHtJR5iuRfxM8mA62OwLtpPmIhNqIilhhbDAX-lnXQAthE_SO48c_5qqOnfjyDhEom8bxEKQx1VpDiPRiYC93c0zfusTfSyRMpTn0av5WIFbePodkYTf/s640/IMG_4500.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIel9Kiyq-36Db7kDCSpQBc9pU5kIp6y-7J0LAw8T0GgG1OKcrmAPuhzc4Ei0ZusR82cGKbnNlV68b71IvskYeSGtvBSv7Bt-lteJfJ8a6yzKadlIdMsrtkiLRPJV2hq1Z82WSrqznlRNZ/s1600/IMG_4512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIel9Kiyq-36Db7kDCSpQBc9pU5kIp6y-7J0LAw8T0GgG1OKcrmAPuhzc4Ei0ZusR82cGKbnNlV68b71IvskYeSGtvBSv7Bt-lteJfJ8a6yzKadlIdMsrtkiLRPJV2hq1Z82WSrqznlRNZ/s640/IMG_4512.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwS2AewmLJ3_vb3VUHbf0JD0gTrFT4H4Qykr_jofftbxjWAlMXtImE8x-6SM5U-Km-AAHQ8IqbBrXDC-PMmU-26Zzs9-kLr1yawvJPDx2vtqoLgG_btPwRxjW5j5F7Q3ChVBssQQ-LeNCn/s1600/IMG_4520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwS2AewmLJ3_vb3VUHbf0JD0gTrFT4H4Qykr_jofftbxjWAlMXtImE8x-6SM5U-Km-AAHQ8IqbBrXDC-PMmU-26Zzs9-kLr1yawvJPDx2vtqoLgG_btPwRxjW5j5F7Q3ChVBssQQ-LeNCn/s640/IMG_4520.JPG" width="640" /></a></div>
<br />
<br />
<span style="font-size: large;"><b><a href="http://bobbyslincolnpark.com/">Dinner at Bobby's Lincoln Park</a></b></span><br />
<span style="font-size: large;"><b><br /></b></span>
Bobby's recently opened their first location in the city in hopes of replicating their beloved Deerfield location's success. The menu boasts a lot of meat and seafood focused plates as well as handmade pasta dishes, but the vibe is surprisingly casual. The space is open and airy, a rarity in crowded Lincoln Park, and the service is exceptionally friendly and personable. It's may sound ridiculous, but I was impressed right from the start with the bread service, which came with a simple roasted garlic butter that I would have happily bought a bottle of if they had been selling it. The Shrimp Bobby was an excellent take on a scampi, the Steak Tartar was gloriously delicate (I also mixed that delicious garlic butter into it and by God, it was amazing), and the scallops with cauliflower puree and orange zest were a delight. If you want a little taste of everything Bobby's has, order The Mark Miller, which is a platter of sausage, roasted chicken, tender skirt steak, peppers, and onions. For a lighter (by comparison) plate, the Linguini Nduja is also wonderful, with a rich egg yolk sauce, crisped panchetta, sweet onions, and a little kick of heat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HeNE1QSwA5odvx9PcwZtHCU8oYi8pb6uHitUVjycaOP7cK8F-umvBwnhZZGTS4VneNRAXj4xSyM7VBvUL_7wTflg5M8j10A9DZOR2-pxhMhpZ0TEzDjMGh1l3-2wX2M5o8A9T4-v24ju/s1600/IMG_4634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HeNE1QSwA5odvx9PcwZtHCU8oYi8pb6uHitUVjycaOP7cK8F-umvBwnhZZGTS4VneNRAXj4xSyM7VBvUL_7wTflg5M8j10A9DZOR2-pxhMhpZ0TEzDjMGh1l3-2wX2M5o8A9T4-v24ju/s640/IMG_4634.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QRg44g9OC3vagyyqYErpMWwUZMhgudLDv3u5lxR8qjczYEarpoY-IoJWGUyT5ZBNZkmzP4Fky7KFKiZbJ9RYR6jCywS_xaCkosC2xjtjKEk6s7Mrb7WGXMQQwO5-KTEp6nMBcJOv3m5f/s1600/IMG_4644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QRg44g9OC3vagyyqYErpMWwUZMhgudLDv3u5lxR8qjczYEarpoY-IoJWGUyT5ZBNZkmzP4Fky7KFKiZbJ9RYR6jCywS_xaCkosC2xjtjKEk6s7Mrb7WGXMQQwO5-KTEp6nMBcJOv3m5f/s640/IMG_4644.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnQIFNKRP6a-knGQsSoD-lemrdE2bTefvvbx-9_NSWEISIqtEweSlNg098mSoyoj4hjuLwy9hOgfDBsx0F6Ezhb99l8UzR6upnRcnaTJJCP7oF_xkY29CqxVymR8EmgUVepJbvV50M-Y-/s1600/IMG_4669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnQIFNKRP6a-knGQsSoD-lemrdE2bTefvvbx-9_NSWEISIqtEweSlNg098mSoyoj4hjuLwy9hOgfDBsx0F6Ezhb99l8UzR6upnRcnaTJJCP7oF_xkY29CqxVymR8EmgUVepJbvV50M-Y-/s640/IMG_4669.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0N_Fr02QgiiClvalwhg2PYVbp3e-rrN051VTLpneDx9tbrjQwJAbq4lvSXZ3F74hLQ5I8gR6oAlDX6HLmCCKUg2potzl7QJ8isjh-91nF4qBvTtFyRJVpNp4sihReJyt0ICM0IQ-Y5JpP/s1600/IMG_4675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0N_Fr02QgiiClvalwhg2PYVbp3e-rrN051VTLpneDx9tbrjQwJAbq4lvSXZ3F74hLQ5I8gR6oAlDX6HLmCCKUg2potzl7QJ8isjh-91nF4qBvTtFyRJVpNp4sihReJyt0ICM0IQ-Y5JpP/s640/IMG_4675.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;"><b><a href="https://www.thekitchenbistros.com/location/the-kitchen-chicago/">Brunch The Kitchen</a></b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYytAURLl6ixkRCnLVjkMS2oHy6CvwpW-gIe_yKxffDDIh0AADaTwCMKNwcUjE0M-SgOXa0uznjJPPGqOo2YHZh8SCqNYLJ7Y0NkTpz1ld6n4Q3NkcvJidbPOMI4xfsgp3juD1j_mkldys/s1600/IMG_4587.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYytAURLl6ixkRCnLVjkMS2oHy6CvwpW-gIe_yKxffDDIh0AADaTwCMKNwcUjE0M-SgOXa0uznjJPPGqOo2YHZh8SCqNYLJ7Y0NkTpz1ld6n4Q3NkcvJidbPOMI4xfsgp3juD1j_mkldys/s320/IMG_4587.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfz-qI_P7ps_Vl7vWg9pK4riiVZXLAvNifDudivF1t8t9GxvIXAwUPnJtHBxkJscrcbTCPkrypnhbnTInHaF9n3IfUfxnhA7pZg34hNSMAUGKQy8WMAySMu2FL8o17G-zHsW2pOnVI8__6/s1600/IMG_4528.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfz-qI_P7ps_Vl7vWg9pK4riiVZXLAvNifDudivF1t8t9GxvIXAwUPnJtHBxkJscrcbTCPkrypnhbnTInHaF9n3IfUfxnhA7pZg34hNSMAUGKQy8WMAySMu2FL8o17G-zHsW2pOnVI8__6/s320/IMG_4528.JPG" width="213" /></a>Having dined at The Kitchen a few times, I knew to expect only the best. Of course I wasn't disappointed, and despite some minor Instagram drama (don't ask...), I found myself more impressed than ever before with the inventiveness coming out of The Kitchen's kitchen. Highlights for me included a collection of awesome non-alcoholic cocktails (something I'd love to see more of at other restaurants), a succulent southern style Shrimp and Grits with andouille sausage, an earthy Mushroom Toast with red kale and scrambled eggs, an impossibly creamy yogurt panna cotta with blueberries and housemade granola, and poached eggs with green shakshuka, chickpeas, and toast points. They will actually be serving brunch on Boxing Day (December 26th) from 10:00-3:00 and all day New Year's Day, so if any of this sounds good to you, get on that. Also, they will be featuring an exclusive holiday donut flavor (pst... it's chocolate spice with cranberries and candied ginger!) in addition to their already stellar line up of freshly made pastries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_vAL3BJ8Dr3uawes6cxd-MgT1LKdGauzInCN5bxE7PaOigtyXxJF9eMJKFoB00fNrGD-ZW8IdSrOEwCSYSfIHtAdwAakuMPR4cQj__viaYkUrB4g8s6AxkCHtCpJSC7vM8muwWN2dpdC/s1600/IMG_4562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_vAL3BJ8Dr3uawes6cxd-MgT1LKdGauzInCN5bxE7PaOigtyXxJF9eMJKFoB00fNrGD-ZW8IdSrOEwCSYSfIHtAdwAakuMPR4cQj__viaYkUrB4g8s6AxkCHtCpJSC7vM8muwWN2dpdC/s640/IMG_4562.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKug_S8M4IOqzHiTieEuEX63qyEvK3l4HssVtwvfHXM8Qkhe-zzp35PlO3U3GFgdJ4-FHwcTDZ29b1gO8zgdMyE2UBnRBEZyGQMUEeZ5CxroU173g07OnNDNX1wKDiwzgIrPttpnIDALQ/s1600/IMG_4569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKug_S8M4IOqzHiTieEuEX63qyEvK3l4HssVtwvfHXM8Qkhe-zzp35PlO3U3GFgdJ4-FHwcTDZ29b1gO8zgdMyE2UBnRBEZyGQMUEeZ5CxroU173g07OnNDNX1wKDiwzgIrPttpnIDALQ/s640/IMG_4569.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDv0fcBBXMs6F2nANqQ3uThE8TOb-Dumzs3tZdbnuUXsp6EmxBkoPwdRI2zhFKoPTjMiF0GXhsr8rioBuQpnpjwSYxEqEqCJjYS5oMrmI28OfbB4kK8PFRVNXFYiK6pG-jzILK-Hs-Od_/s1600/IMG_4579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDv0fcBBXMs6F2nANqQ3uThE8TOb-Dumzs3tZdbnuUXsp6EmxBkoPwdRI2zhFKoPTjMiF0GXhsr8rioBuQpnpjwSYxEqEqCJjYS5oMrmI28OfbB4kK8PFRVNXFYiK6pG-jzILK-Hs-Od_/s640/IMG_4579.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILljA53DSasBvuZtNVaUcOV8HNvsSrdGWZ43kyN-qd6qny5RrdLgObFDC0uChzHguO7cglECAHvD9Em9FlQWhyphenhyphenyPNmvocnrpdqZIiGVKC9rEB4s_clr5sc-7Roqqe7TY2Vp_4KLq-hlPJ/s1600/IMG_4554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILljA53DSasBvuZtNVaUcOV8HNvsSrdGWZ43kyN-qd6qny5RrdLgObFDC0uChzHguO7cglECAHvD9Em9FlQWhyphenhyphenyPNmvocnrpdqZIiGVKC9rEB4s_clr5sc-7Roqqe7TY2Vp_4KLq-hlPJ/s640/IMG_4554.JPG" width="640" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AoQLRXNMTrRpWDKDhLVPS9muT5Z5uVBOk6tD73TEbhBQio1UjBtcuKw1WS92ejurIR9MOI6FWChZr8DMxq04p7RIzuNXAmkRoUAaHsxL6HpgfVPzChGSkqceiQfOn8eVvceP0ZLrcXl4/s1600/IMG_4753.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AoQLRXNMTrRpWDKDhLVPS9muT5Z5uVBOk6tD73TEbhBQio1UjBtcuKw1WS92ejurIR9MOI6FWChZr8DMxq04p7RIzuNXAmkRoUAaHsxL6HpgfVPzChGSkqceiQfOn8eVvceP0ZLrcXl4/s320/IMG_4753.JPG" width="213" /></a><span style="font-size: large;"><b><a href="http://www.vanillepatisserie.com/">Tea at Vanille</a></b></span><br />
<span style="font-size: large;"><b><br /></b></span>
Taking family to a relaxed tea service is just the kind of tradition I'd like to add to my already packed list of holiday traditions. After all, who can resist tiny sandwiches and delicate tea cups? Vanille Patisserie recently launched a beautiful tea service at their Lakeview and Hyde Park locations, offered at 12, 2, and 4 Mondays through Thursdays. The service consists of as much Benjamin's Tea as you can drink (my personal favorites include the Forest Berry and the Roasted Almond) accompanied by mini sandwiches, scones with a variety of spreads, freshly baked madeleines, Vanille's signature macarons, mini cupcakes, and other delightfully tiny treats. At just $28 a person, I think this might be one of the best tea service deals in town. Pinkie's up!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb5v-nL-9bBR5HU2OqJ2SpZu-AOB7xr7n7x2dEePTdSS1mtf48_2sKTFe8olbr9eZ_zP5V-kmRLUPApjLiMJjcOzCNtwCB-nt97nl0HzV_Be1SBzCQVBk_YtYU8RltKUnhmyUigutO0Vo/s1600/IMG_4728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb5v-nL-9bBR5HU2OqJ2SpZu-AOB7xr7n7x2dEePTdSS1mtf48_2sKTFe8olbr9eZ_zP5V-kmRLUPApjLiMJjcOzCNtwCB-nt97nl0HzV_Be1SBzCQVBk_YtYU8RltKUnhmyUigutO0Vo/s640/IMG_4728.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtowA6iLw_2BnzGBGQaXXeAXFhFWDhEUmGw-1ZiUxuAXjpBAUOWmP-hj272hVbMfUfXeQme6uFCbvk8vcwIHPdneKOON0UhHwAQg2orCxGCJPabb2BgXxDfsz__shL4PBYhof3UsXFtN4Z/s1600/IMG_4750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtowA6iLw_2BnzGBGQaXXeAXFhFWDhEUmGw-1ZiUxuAXjpBAUOWmP-hj272hVbMfUfXeQme6uFCbvk8vcwIHPdneKOON0UhHwAQg2orCxGCJPabb2BgXxDfsz__shL4PBYhof3UsXFtN4Z/s640/IMG_4750.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlyt2KpDxRV0df4muOEmzbz2zUoeMH17knfpdOqGN8CWvV2yExYHO1d30ZSfoshblP20ekIMnODEyWfW-opakifj_ikKIOWaWHuX8TCjydbENm4S9EymjJHcNTumRR-qJKnz8dLfcMs5I/s1600/IMG_4776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlyt2KpDxRV0df4muOEmzbz2zUoeMH17knfpdOqGN8CWvV2yExYHO1d30ZSfoshblP20ekIMnODEyWfW-opakifj_ikKIOWaWHuX8TCjydbENm4S9EymjJHcNTumRR-qJKnz8dLfcMs5I/s640/IMG_4776.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpb7TLrtKJCHT5_IV_9U6_l9fE7CbTdIDUkzeewKA_Mu6Dfrf-06kYYKhdPwDNPr0V2nOQ-zASkFiwj47vF7sYOSMud4jvkuHL1GbaRMj25oPbULNiGUr8q1NIzdm9XrP86q6YLoV5xO-/s1600/IMG_4791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpb7TLrtKJCHT5_IV_9U6_l9fE7CbTdIDUkzeewKA_Mu6Dfrf-06kYYKhdPwDNPr0V2nOQ-zASkFiwj47vF7sYOSMud4jvkuHL1GbaRMj25oPbULNiGUr8q1NIzdm9XrP86q6YLoV5xO-/s640/IMG_4791.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;"><b><a href="https://www.parlaychi.com/">Brunch at Parley @ Joy District</a></b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBhXxr810WPJXrGXWJs75DggYljXlZ6PI0pTnPKQx0MkBC0dfLxfInuutlEccC75pz1DG8wDorBeNykKh6yOKdPTpevb0_HGFHpOzOCvTgz8SHXMtqgpPBepLmJJ6IMVwz4xWimG2Jvzt/s1600/IMG_4448.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBhXxr810WPJXrGXWJs75DggYljXlZ6PI0pTnPKQx0MkBC0dfLxfInuutlEccC75pz1DG8wDorBeNykKh6yOKdPTpevb0_HGFHpOzOCvTgz8SHXMtqgpPBepLmJJ6IMVwz4xWimG2Jvzt/s320/IMG_4448.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8bpbUMbnusP1zqVYK4cN5nM2VuSVwxExdsq0vyAr-czq50BasccmXYn7sh1bOBs0M5VoymYnFiU0bszDZTpLNRP-fJKyIBUl09btG7aPZcgoYTGXn-sovZZW38X4fVJ8QEgYUzJ_GsHL/s1600/IMG_4463.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8bpbUMbnusP1zqVYK4cN5nM2VuSVwxExdsq0vyAr-czq50BasccmXYn7sh1bOBs0M5VoymYnFiU0bszDZTpLNRP-fJKyIBUl09btG7aPZcgoYTGXn-sovZZW38X4fVJ8QEgYUzJ_GsHL/s320/IMG_4463.JPG" width="213" /></a>I think we all know that I have very mixed feelings about brunch buffets, but if you're looking for a spot to drink away your holiday stress with a group of fun loving friends, this might be the place for you. Especially if you have a sweet tooth! The dessert table at Parlay is a little overwhelming with it's donut wall, platters of cereal treats, and legions of layered pudding cups. Fresh pizzas and chaffing dishes with various savory dishes help to balance out the glucose, but I'm tempted to tell you to skip them all together and just go in on the sweets. Calories don't count in December, after all. $50 gets you access to all the food as well as bottomless mimosas in a variety of flavors, but if you STILL haven't uped your insulin levels enough, there's the brunch cocktail menu that features giggle inducing large format cocktails, like the Scumdilyuptious served in a gumball machine with rubber ducky floats, or the Mega Mimosa and the Mega Mule; giant sized versions of the classic cocktails that are perfect for using as selfie props.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQtxlRW-jLtso-8TJgnPg71Ezud-fZdRk5irfXidxDGLvmYN578m0vnlajd5P7X_UnQKiFhVBdfI8sn7XOsVk9SwnNozxD5qZlH1xIw8LH8gS1yfjrVIidOP8gESuIAYAU29wo8BghvQo/s1600/IMG_4431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQtxlRW-jLtso-8TJgnPg71Ezud-fZdRk5irfXidxDGLvmYN578m0vnlajd5P7X_UnQKiFhVBdfI8sn7XOsVk9SwnNozxD5qZlH1xIw8LH8gS1yfjrVIidOP8gESuIAYAU29wo8BghvQo/s640/IMG_4431.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3CQW-RoGKJFYKGhz1X2Kv6CK9JulO4QhnXqpJtuiImoqMYITGbGw8snaIh3K9vntW8WpnK3-hj4BOVUQcmV0-cZmdZR_mb8PcQw234qwZkYHGYYcqP4fmnqDR4XZ8uD1UqYPOE5ROyme/s1600/IMG_4435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3CQW-RoGKJFYKGhz1X2Kv6CK9JulO4QhnXqpJtuiImoqMYITGbGw8snaIh3K9vntW8WpnK3-hj4BOVUQcmV0-cZmdZR_mb8PcQw234qwZkYHGYYcqP4fmnqDR4XZ8uD1UqYPOE5ROyme/s640/IMG_4435.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sW5zuoAcE_TOrrHEU5MZ3zCc8mslLow3-z5T2H4SUhY2WD0pa7NwrVH_FANC3vR2D6e7gAVzWvezzTBRhaR8c1iylSF4eyRI15Cp-EysHNHk6kMEqhXvFRuzrjKNNQbvEcldZJEqRcsF/s1600/IMG_4442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sW5zuoAcE_TOrrHEU5MZ3zCc8mslLow3-z5T2H4SUhY2WD0pa7NwrVH_FANC3vR2D6e7gAVzWvezzTBRhaR8c1iylSF4eyRI15Cp-EysHNHk6kMEqhXvFRuzrjKNNQbvEcldZJEqRcsF/s640/IMG_4442.JPG" width="640" /></a></div>
Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-45882403955640547482018-12-10T10:32:00.001-06:002018-12-10T10:49:40.268-06:00Peppermint and Almond Christmas Poke Cake with Nielsen Massey<i>I received free product from Nielsen Massey in order to facilitate the writing of this post.</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3XMK1WSfOvvxrfmq4dxZFSlnaxLEO95kV1BlhPP1toXx5_qNMUZQKv4vT487p3usc2Ngri6DIKzx1dtHORYqL_m4SrJElP8SzqSYDEv9eJpT8RtAh3c6QX67RFnIiYkPjtPRQT-pQFld/s1600/IMG_4599.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3XMK1WSfOvvxrfmq4dxZFSlnaxLEO95kV1BlhPP1toXx5_qNMUZQKv4vT487p3usc2Ngri6DIKzx1dtHORYqL_m4SrJElP8SzqSYDEv9eJpT8RtAh3c6QX67RFnIiYkPjtPRQT-pQFld/s400/IMG_4599.JPG" width="400" /></a></div>
Christmas time and baking are pretty synonymous. Who thinks of Christmas time and doesn't conjure up memories of delicately iced sugar cookies, warm gingerbread, or boozy fruit cake? Sometimes on wintery weekends, I start feeling the impulse to just get up a bake. It keeps my hands busy, it keeps me warm, and it gives me something to do while binging <i>Great British Baking Show</i> for hours on end. Well, one of these impulses over took me this past weekend, and it resulted in something I'm actually pretty proud of.<br />
<br />
I had a vision, you see. It was of a cake my mom made once, long ago. A sort of yellow sheet cake with icicle-like drips of red and green running through the slices. I don't remember how old I was when she made it, nor do I remember how many times she made it. But the memory of those magically colored squares of cake popped into my head and I decided I wanted to make a Christmas Poke Cake of my own.<br />
<br />
Now, because I can't do anything the easy way, I realized I was going to have to improvise a little. Nearly every recipe I found for poke cakes called for boxed cake mix for some reason. Does no one make their own cake mix anymore? I don't know about you, but I like begin able to control the salt levels and types of flour I'm using for my baking recipes. I also didn't want to make a sheet cake because... well... I don't really know why I didn't want to make a sheet cake. So I decided to make it a bundt cake instead. Because bundt cakes are prettier. And more festive. Lastly, I decided not to use pre-flavored gelatin. This was mostly down to the fact that red and green gelatin look great, but don't exactly make a very Christmas-y flavor combo (but if lime and cherry are your idea of Christmas flavors, I'm not judging).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz9KL1KOpmXBPixRP9LsCuWvXqUM96Hr9ZMENU0k6-Nw6hqOk45M0ACcIZ8yInbRdn02VI66M_zQQGw4zCQz1byznRArZNJxMzX2p13HqWp7zEIdMP5HORZzLGd4prNP661c3PRrYLHZF/s1600/IMG_4622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz9KL1KOpmXBPixRP9LsCuWvXqUM96Hr9ZMENU0k6-Nw6hqOk45M0ACcIZ8yInbRdn02VI66M_zQQGw4zCQz1byznRArZNJxMzX2p13HqWp7zEIdMP5HORZzLGd4prNP661c3PRrYLHZF/s640/IMG_4622.JPG" width="640" /></a></div>
<br />
For my Christmas Poke Cake, I wanted to highlight a trio of the best flavorings on earth: Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract and Pure Peppermint Extract from <a href="http://bit.ly/2FiPkqq">Nielsen-Massey Vanillas</a>. I've been working with Nielsen-Massey Vanilla's extracts for many years now and it would be a horror to open my cabinet and not find them. It's so great that a family owned company from right here is Illinois has become world renowned for producing such excellent products (seriously, you can even spot their bottles on the contestant's stations in <i>Great British Baking Show!</i>). Obviously, these three extracts in particular play an important role in Christmas baking, which is why they have bundled them all together for super convenient baking supply shopping. <a href="https://www.amazon.com/Nielsen-Massey-Holiday-Flavors-Kit-OZ/dp/B07JGSLYCF/ref=sr_1_fkmr1_1_a_it?ie=UTF8&qid=1544203219&sr=8-1-fkmr1&keywords=Nielsen-Massey%2BHoliday%2BFlavors%2BBundle&th=1">The Nielsen-Massey Vanillas Holiday Flavors Bundle</a> is available exclusively on Amazon in 2 oz and 4 oz options.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3a3unA-et41yCGgz86wfqp4mcWFceZPd8zF6B8gs6aQuEDu_spk3EpwxwS_1iiavxJ8kbwwlPtGsXHOvJoDESy8ea_3u5DJMqCHDIwd9VFVHxNAjTrIgiN4TgTwK08Q-tta02xzO-BCf/s1600/IMG_4613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3a3unA-et41yCGgz86wfqp4mcWFceZPd8zF6B8gs6aQuEDu_spk3EpwxwS_1iiavxJ8kbwwlPtGsXHOvJoDESy8ea_3u5DJMqCHDIwd9VFVHxNAjTrIgiN4TgTwK08Q-tta02xzO-BCf/s640/IMG_4613.JPG" width="640" /></a></div>
<br />
I started off by using the <a href="https://nielsenmassey.com/recipes/pound-cake/">basic pound cake recipe from Nielsen-Massey Vanilla's website</a>. The only modification I made was to not use the almond extract in the batter. I baked the cake in a bundt cake pan, then let it cool. Once the cake was at room temperature, I used a wooden skewer to create holes down the center and sides of the cake. For the first syrup, I brought 1 cup of water, 1 cup of sugar,and 1 packet of gelatin to a simmer. Once everything was dissolved, I removed the mixed from the heat and added a few drops of red food coloring and 2 teaspoons of the Peppermint extract. I did the same for the second syrup, except with green food coloring and 1 tablespoon of the almond extract.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJvhyphenhyphenibhSPyKV5pI7X2JMOreYZVBes6xGzqmtG7NUVEFW5md-e1tQZOr7kd-4e69B57UthwL3Kuzy2LSZ6gf897DRc7kSZd9q-8S8QT5zyY54fYglP8PPO744HJ4duKKpszT0avHwrEK3/s1600/IMG_4595.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJvhyphenhyphenibhSPyKV5pI7X2JMOreYZVBes6xGzqmtG7NUVEFW5md-e1tQZOr7kd-4e69B57UthwL3Kuzy2LSZ6gf897DRc7kSZd9q-8S8QT5zyY54fYglP8PPO744HJ4duKKpszT0avHwrEK3/s400/IMG_4595.JPG" width="400" /></a>Now you have to work kind of quickly with this next step. I used plastic pipettes to inject the syrups into the guide holes I'd created with the wooden skewer, making sure the syrup got at least halfway down into the cake. I did one half of the cake with the peppermint syrup and one half with the almond. Once all the holes had been injected, I carefully spooned what was left of the syrup over the top of the cake, making sure the whole top and sides were coated. This will create not only a wash of color around the edges of each slice, but will help to seal the moisture inside your cake and keep it from drying out.<br />
<br />
Once I was ready to serve my masterpiece, I covered the whole thing in a dusting of powdered sugar and sliced away! So what are your favorite holiday baking projects? Head on over to my <a href="http://www.instagram.com/bunnyandbrandy">Instagram page</a> and look for the post with the picture of my cake, tell me your must have holiday goodies, and you will have a chance to win a Nielsen-Massey Vanillas Holiday Flavor Bundle of your own! And for more great baking ideas, make sure to follow the hashtag #NiesenMasseyInspires across social media.Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com0tag:blogger.com,1999:blog-1287322467064287274.post-32849921665021337832018-11-30T12:12:00.000-06:002018-11-30T12:12:51.931-06:00Broken Barrel Bar<i>I was invited to dine at the restaurant free of charge in exchange for an honest review.</i><br />
<br />
Back in the summer, I was first introduced to the meat master that is Chef Bryant Anderson. At the time, he was showing off his evil genius brunch creations at <a href="http://www.bunnyandbrandy.com/2018/07/june-2017-brunch-stuff-roundup.html">Rackhouse</a>, like the Breakfast Waffle Nachos and a $50 Bloody Mary that came adorned with a barnyard's worth of meat products. Since then, he has opened up <a href="https://www.brokenbarrelbar.com/">Broken Barrel Bar</a> in Lincoln Park, a sports bar focusing on house smoked meats in the same vein as Rackhouse, but with a little more of a cosmopolitan feel.<br />
<br />
I had a chance to visit them for dinner service just after they opened, and let me tell you that I have never been more excited to stuff my face with meat. Even their vegetable based dishes were spectacular, like the Brussels Sprout Nachos and the customizable mac and cheese (both of which can have meat added to them), and this might be the only non-Cuban restaurant in the city that offers fried plantains as a side AND a dessert. Their beer collection and menu of simple but delicious cocktails is also pretty impressive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcU9pO_6RL9UMJYp6IRteKU7F3-m0lBXaedSaTEn3ij3kHafog5yknrQDMPJA_PWmDTKeniwaIDFVsKulJiE5pcsreQ2HrdTnXeChZam__iiB-wPe2jUXLXecYhWELIPkIEz6iRqIrHSGd/s1600/42576533_1894349623945290_738656966716424192_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="1080" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcU9pO_6RL9UMJYp6IRteKU7F3-m0lBXaedSaTEn3ij3kHafog5yknrQDMPJA_PWmDTKeniwaIDFVsKulJiE5pcsreQ2HrdTnXeChZam__iiB-wPe2jUXLXecYhWELIPkIEz6iRqIrHSGd/s640/42576533_1894349623945290_738656966716424192_o.jpg" width="640" /></a></div>
<br />
Needless to say, when I found out Chef Bryant was finally launching brunch at Broken Barrel, I was all over it. His brunch service mainly consists of an abbreviated version of the dinner menu along with five (for now) special dishes, only offered on weekends. I took along my buddy Chris so that I wouldn't have to suffer from the meat sweats alone.<br />
<br />
Knowing how amazing Chef Bryant's award winning dry rub wings are, I insisted we start with an order of those accompanied by a selection of their house made sauces. Also, you know, if was Sunday and the Bears were playing, so you gotta have wings! Chris is a bit more adventurous in the spice department, so he was curious to sample the two hottest sauces on the menu; The Hellraiser and the Sex Panther. I had the tiniest taste of the Sex Panther, and while the flavor was actually amazing, the prolonged fire mouth that followed had me staying the hell away. Instead, I went for the Sticky Curry, which is the perfect example of something that is spiced without being spicy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4ca7hRIk_1kyW6nZFagFa70hQvREA-PG7BOxNrENkc-58sdAuuYKsDjE_jdqdU_n99zRoOzigmKuB_4bP3UcXd2zSWSAxc_clRPOAs-3177SnhYBXLnKsIIAWR2nREJUlbmYDpLu5Yzm/s1600/IMG_4311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4ca7hRIk_1kyW6nZFagFa70hQvREA-PG7BOxNrENkc-58sdAuuYKsDjE_jdqdU_n99zRoOzigmKuB_4bP3UcXd2zSWSAxc_clRPOAs-3177SnhYBXLnKsIIAWR2nREJUlbmYDpLu5Yzm/s640/IMG_4311.JPG" width="640" /></a></div>
<br />
First up on the brunch dish docket was the Hangover Breakfast Sandwich, which I had already tried as part of Rackhouse's brunch menu. This mammoth stack has a foundation of hickory smoked brisket, topped off with Merkt's Cheddar Cheese, chipotle mayo, a pile of crispy fried onions, and fresh peppery arugula. The thing is, when you call something a "hangover sandwich," you would expect it to be greasy, but this thing is actually quite refined and really well balanced. The brisket is definitely the star of the show, and that sharpness from the cheese and the mayo makes for the best kind of contrast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZB2lyuGTaACXgrWqlq1MDKnOX-iOsheQzYmCenFRH6DfH-iv9jMniobKBXHhsO1PlQFHv_tYo2nyGuDreQOcZ-KZ0plu3uG9x1FQLbqXk7S7ZR-e6sco1zA03-cNRFqRv1_ZKusyOwVz/s1600/IMG_4317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZB2lyuGTaACXgrWqlq1MDKnOX-iOsheQzYmCenFRH6DfH-iv9jMniobKBXHhsO1PlQFHv_tYo2nyGuDreQOcZ-KZ0plu3uG9x1FQLbqXk7S7ZR-e6sco1zA03-cNRFqRv1_ZKusyOwVz/s640/IMG_4317.JPG" width="640" /></a></div>
<br />
Next up was the Breakfast Burrito, which came stuffed with eggs, tomatoes, bacon, black beans, scallions, and cheese. I was pretty into this sucker, which surprised me, because beans are usually a huge turn off for me. But with the sweetness of the marinated tomatoes and the really flavorful bacon, I was actually very happy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNfKk4H7mIQu3q38QqMQfgWw399jSIp3pO9cHXrVsxrWVi1GFQfRU0KQAx13DLPvBmHCU6wxJeVEbVjY9jU-UDCWWvbqewk1MCb1606qenxtrjLy4uXdWH9lEKnmJp7nfAdhsRRf26D1T/s1600/IMG_4294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNfKk4H7mIQu3q38QqMQfgWw399jSIp3pO9cHXrVsxrWVi1GFQfRU0KQAx13DLPvBmHCU6wxJeVEbVjY9jU-UDCWWvbqewk1MCb1606qenxtrjLy4uXdWH9lEKnmJp7nfAdhsRRf26D1T/s640/IMG_4294.JPG" width="640" /></a></div>
<br />
On the lighter side was the Smoked Salmon Plate; a pretty typical presentation of lox accompanied by sliced avocado and toasted English muffins. The really unique aspect here was actually the scrambled eggs, which came stuffed with whipped ricotta and scallions. Honestly, I could have been happy with those eggs alone. The salmon just became a bonus!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCXe9l3wfW1-qDAt6oMihy35h-OwkjcB-XoGh1GzBARg2qWTGtaV6_0xeJQFLZaOnVOF73yq5beQUg1xNnEoU_-DI3D4VbEqgyOM0mhgA4H91vYeBuHlmJZrIy8rHdIl1zrA8-fievxDz/s1600/IMG_4288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCXe9l3wfW1-qDAt6oMihy35h-OwkjcB-XoGh1GzBARg2qWTGtaV6_0xeJQFLZaOnVOF73yq5beQUg1xNnEoU_-DI3D4VbEqgyOM0mhgA4H91vYeBuHlmJZrIy8rHdIl1zrA8-fievxDz/s640/IMG_4288.JPG" width="640" /></a></div>
<br />
No brunch menu is complete without a Benedict, and Chef Bryant's version utilizes his amazing house smoked shredded lamb shoulder, topped with a chipotle hollandaise and a maple/sriracha drizzle. Interestingly, this Benedict came with a fried egg on top instead of a traditional poached egg, which gave it more of a "biscuits and gravy" feel. Still, the lamb is the focus, as it should be, and was absolutely melt in the mouth tender.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1umvinewcjTx-KzzeNhpYc6tjXR_j0eAYSebXXFwG1AKUqJzWCLDLoY7lGI0v4uC25UGBDAVVCWbWGVQwLJHcIay0nRnj4v1oNFtoNikc5uWtGRTYpGy8CCgv7JVAFU8flt-pVOPIBTV/s1600/IMG_4302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1umvinewcjTx-KzzeNhpYc6tjXR_j0eAYSebXXFwG1AKUqJzWCLDLoY7lGI0v4uC25UGBDAVVCWbWGVQwLJHcIay0nRnj4v1oNFtoNikc5uWtGRTYpGy8CCgv7JVAFU8flt-pVOPIBTV/s640/IMG_4302.JPG" width="640" /></a></div>
<br />
Finally, the brunch menu features one dish on the sweet side: the Croissant French Toast. The custard the croissants are dipped in actually has a bit of orange flavoring, which brightens up the naturally buttery pastry. They then smother it in a house made berry sauce (that doubles as a dipping sauce for the donut holes on their dessert menu) and top it all off with a mouth watering vanilla whipped cream. This is the perfect thing to order for the whole table to share in between bites of meatier entrees.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNE1XdTdINAIH5MOxrBYnvucFI528PXYTVutntNawB5DhnWrE9_PnQK-qbR1_hJj8OnGR2AZpQitD8MOQTVv3ZIM3Gk2uRxMTWnEA7-XjPt9B_1yB19YT5DBNikaeA3xf9hZvURRJa3eRT/s1600/IMG_4303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNE1XdTdINAIH5MOxrBYnvucFI528PXYTVutntNawB5DhnWrE9_PnQK-qbR1_hJj8OnGR2AZpQitD8MOQTVv3ZIM3Gk2uRxMTWnEA7-XjPt9B_1yB19YT5DBNikaeA3xf9hZvURRJa3eRT/s640/IMG_4303.JPG" width="640" /></a></div>
<br />
Chef Bryant doesn't seem like the kind of guy who sits still for very long, so I'm sure he will be continuously adding and perfecting the brunch dishes at Broken Barrel for the foreseeable future. After sampling his creations several times now, I cannot wait to see what he comes up with next!Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com12548 N Southport Ave, Chicago, IL 6061428.03299 -80.6232800000000222.5109555000000015 -121.93187400000002 53.5550245 -39.314686000000023tag:blogger.com,1999:blog-1287322467064287274.post-63751623574760170272018-11-16T12:35:00.002-06:002018-11-16T12:35:37.766-06:00Mad Social<i>I was invited to dine at the restaurant free of charge in exchange for an honest review.</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fG_PP9ctD82Lc8e9M3ferTzZa7wIiHY4PevOjXfRr9TA8Q_Mro6DPr4Viy_F_tbjGwL4zCcvoquLjpxHzzG1o-bWTo5EaBPRaGEB3eup-kS67-PWlJPxd3c9ETEqNNNZ4R2UcfdSnML5/s1600/IMG_4266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fG_PP9ctD82Lc8e9M3ferTzZa7wIiHY4PevOjXfRr9TA8Q_Mro6DPr4Viy_F_tbjGwL4zCcvoquLjpxHzzG1o-bWTo5EaBPRaGEB3eup-kS67-PWlJPxd3c9ETEqNNNZ4R2UcfdSnML5/s320/IMG_4266.JPG" width="320" /></a></div>
When I first started this blogging adventure 8 years ago, I remember people asking, "What happens when you run out of places to go?" That was when the Chicago restaurant industry was just beginning to explode, so running out of places to go was an actual possibility. Now, I couldn't get to all the restaurants in Chicago even if I ate out at every single meal for a year, because sadly, that explosion also means that many places close long before I can get to them.<br />
<b><br /></b>
<a href="https://www.madsocialchicago.com/"><b>Mad Social</b></a> has been on my wishlist since the day it opened. The flurry of whimsical, indulgent brunch dishes they premiered with immediately caught my attention, but my dance card was already so booked out that I just never could find a time to go visit them. That time finally arrived last weekend when <a href="http://www.chicagofoodiegirl.com/">Starr </a>(who had also been dying to visit Mad Social, but hadn't been able to yet) and I headed to the West Loop, hungry and in need of a few cocktails.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLpKV1FXdsXH9JKzUUQ0S08eyWfJU7Q-ibgWBPVzQ5Hx2iGHXPrU-dFJ-ABjZufwBbPBYCrIr1V7otz-aRSJFtSHmZRLBeN5OFZzw3Nle6KOR1pU34Nl2EzY_g4cMTiik095aETJVRrJH/s1600/IMG_4236.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLpKV1FXdsXH9JKzUUQ0S08eyWfJU7Q-ibgWBPVzQ5Hx2iGHXPrU-dFJ-ABjZufwBbPBYCrIr1V7otz-aRSJFtSHmZRLBeN5OFZzw3Nle6KOR1pU34Nl2EzY_g4cMTiik095aETJVRrJH/s320/IMG_4236.JPG" width="213" /></a>Mad Social was already packed by the time we arrived, attesting to the loyal following it has built over the almost three years it's been open. The decor had a sort of inoffensive industrial feel, with heavy wood furnishings, exposed brick, Edison-esque light bulbs in mason jars, and coat hooks sticking out of the walls (which is actually a pretty clever design touch). Cozy, yet not stifling.<br />
<br />
We both started off with a coffee cocktail called the Strange Brew, which consisted of cold brew, walnut bitters, bourbon, and a few other magical ingredients. I thought it was a nice change of pace from the more expected options (mimosas and bloody mary's), but it was a bit too heavy on the bourbon flavor for Starr's delicate palate.<br />
<br />
We split up our meal into two parts.<br />
<br />
Part 1: The Short Rib Benedict and the Havarti Mac and Cheese. I cannot say enough good things about the mac and cheese. Not because it was particularly special or mind blowing, but because it contained all of my favorite things: pasta, cheese, corn, mushrooms, crispy brussels sprouts, and a crap ton of calories. The sauce was nice and creamy, though not super cheesy, and I loved the adventure of discovering which delicious nugget each forkful would pick up. In fact, I may have encouraged Starr to take more pictures of the benedict than was necessary as to distract her while I gobbled up half the skillet. As for the benedict, it was definitely one of the most original takes on the dish I've seen in quite a while. Succulent chunks of braised short rib and brussels sprout "kimchi" topped toasted pretzel buns and were slathered in a togarashi spiced hollandaise, making some sort of delicious American/French/Korean/Japanese hybrid creature. The vinegar element from the pickled veggies was a little strong, but actually worked rather well with the rich hollandaise, and I very much liked not having to saw through yet another overly toasted English muffin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQs9BMlYJ96c-Qs52UrqvKyePtoqYkHp0JXkDIQLwbR-egNK7TQAWYoDl6zvnOr1cLNXB67cbGAVbZSz4_h4XZ_8KsTrVF1UdceSjQOX0ZENpSCEt9bi8DklRskQk5YJ_6toQgo8jJQ2p1/s1600/IMG_4263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQs9BMlYJ96c-Qs52UrqvKyePtoqYkHp0JXkDIQLwbR-egNK7TQAWYoDl6zvnOr1cLNXB67cbGAVbZSz4_h4XZ_8KsTrVF1UdceSjQOX0ZENpSCEt9bi8DklRskQk5YJ_6toQgo8jJQ2p1/s640/IMG_4263.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzb8CZhHtnH6aG8_UlGF0fafcPs-1Y7nIvcuMUyXicHYJkyxG-uryAssYeAp_AUU8QCcc4irPYygIlumVSHxdtrL4jjp52kIYOenAXaf0ZoepKeb-DFkMH4EM04H0nD-khnXWD99GG0xn/s1600/IMG_4240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzb8CZhHtnH6aG8_UlGF0fafcPs-1Y7nIvcuMUyXicHYJkyxG-uryAssYeAp_AUU8QCcc4irPYygIlumVSHxdtrL4jjp52kIYOenAXaf0ZoepKeb-DFkMH4EM04H0nD-khnXWD99GG0xn/s640/IMG_4240.JPG" width="640" /></a></div>
<br />
Part 2: The Mad Burger and the Chicken and Waffles. Two things struck me about the burger when it was brought to the table; first was the scent of truffle oil from the fries, which Starr and I were already grabbing off the plate, and second was the "MAD" branding on the top of the bun. And not "branding" in the marketing sense. The bun was LITERALLY branded, as in, with a hot iron. Pointless in the context of flavor, but a fun visual touch, none the less. The burger itself was pretty hefty and had been adorned with a mountain of crispy onions, pickles, melted chihuahua cheese, and a thin slice of pork belly. Oddly, the house made pickles were the strongest flavor, so I could have done with a few less on the burger, but all together, it was a pretty nice flavor and texture combo. The chicken and waffles was a downright show stopper. The entire waffle had been deep fried (they refer to it as a "churro waffle") and came topped with a giant slab of panko encrusted chicken breast and another small piece of pork belly. While I liked the touch of smokiness the pork belly added, I really could have done without it, as the chicken and waffle were already such strong elements. The waffle had a unique crisp texture that matched with the juicy chicken and it's crunchy coating, and a good dousing in maple syrup gave the whole thing the perfect balance of sweet and savory. It's my understanding that they also use these churro waffles to make ice cream sandwiches, which I'm sure is absolutely incredible.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGWsvpE5yxrMXcRtXk4sePYlSzSKBIj8JMSrDDoRsqiJmtDRyoXhM7pwRKlLm08cHSd0T9kzoy_dsCLs5rYAj0kRQc_Gah8PtZY4jvwXpvVC6U5sMKagCubdc_OIbwWXypJu7FSKPw_m1/s1600/IMG_4272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGWsvpE5yxrMXcRtXk4sePYlSzSKBIj8JMSrDDoRsqiJmtDRyoXhM7pwRKlLm08cHSd0T9kzoy_dsCLs5rYAj0kRQc_Gah8PtZY4jvwXpvVC6U5sMKagCubdc_OIbwWXypJu7FSKPw_m1/s640/IMG_4272.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8n06SyYLK6bKNA8bjKr7HrAShxkz33-q9eb9oymkGG_v2D-FI9txUg1LG-7ons7GNA00owPfORIGGMSbPqv9zKoB_fcqRDNCk__U45lI0aUPJ8hUVUjYzkM0_CdjIPfuo3a51V5siX6l/s1600/IMG_4254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8n06SyYLK6bKNA8bjKr7HrAShxkz33-q9eb9oymkGG_v2D-FI9txUg1LG-7ons7GNA00owPfORIGGMSbPqv9zKoB_fcqRDNCk__U45lI0aUPJ8hUVUjYzkM0_CdjIPfuo3a51V5siX6l/s640/IMG_4254.JPG" width="640" /></a></div>
<br />
So all in all, I was happy to have finally ticked Mad Social off my list. The food was good, the service perfect, and the atmosphere fun and lively without being obnoxious. I was sad to see that some of the dishes they'd blasted across social media early on had fallen off the menu (they had a decedent looking Monte Cristo sandwich once upon a time that I had been hoping to try), but what is still there is solid and well balanced with lots of international flair to make things exciting and original. I will definitely going back for one of those churro waffle and gelato sandwiches.Bunny and Brandyhttp://www.blogger.com/profile/17821569157541683730noreply@blogger.com01140 W Madison St, Chicago, IL 60607, USA41.8817635 -87.65607339999996816.359728999999998 -128.96466739999997 67.403798 -46.347479399999969