because you deserve it all

You may be surprised that I suggest you purchase marinades.  But there are some very high quality products out there and your guests will never be the wiser.  I am going to post a link to some great marinades below.  They are wonderful on chicken, fish, or even pork. 

The great thing about these is you can use the sauce to repeat the flavors throughout your meal.  You can use it as a salad dressing and on the meat or fish.  This takes the guesswork out of determining whether the flavors of your main course and side dishes will work. 

Visit eclecticgrocer.com for more information or to purchase these fabulous marinades/Salad Refreshers (dressings). 

http://eclecticgrocer.com/salad-dressings-and-refreshers.html

You just spoke with some of your close friends and were pleased to learn they are available for dinner tonight.  Then it sets in – my friends will be here for dinner tonight.  Don’t panic!  Think about enhancing your meal with a store bought sauce.  They will wonder how you pulled together such a wonderful meal on such sort notice.  You should always have some products like this and some chicken or fish in the freezer in case you pull together a party on a moment’s notice. 

Visit Eclectic Grocer to purchase the recommended products below. 

http://eclecticgrocer.com/withcapelich.html

Use this Caribbean Peach Lime Chutney as a sauce for Chicken or Fish. 

Or marinate some chicken with a Tuscan Tomato Basil Vinaigrette.  Serve with rice or cous cous and a tomato salad. 

http://eclecticgrocer.com/withtutobavi.html

We stopped in to Le Pain Quotidien for lunch while strolling through Olde Town Alexandria on a Saturday afternoon.  We all ordered tartines.  I had an interesting combination of prosciutto with pesto, fresh mozzarella, and sun dried tomatoes.  It was quite good and a perfect light lunch.  We also tried the chocolate chip cookies and the lemon tart and no one was disappointed with those.  The restaurant is organic which makes it a soda free zone – Thank God.  The bread is baked fresh daily and is amazing.  It was nice sitting at the communal table because it felt more like someone’s home than a restaurant.

Check out their website:

http://www.lepainquotidien.com/

Here is a recipe that I developed this evening.  It was light and delicious. 

Pasta with Peppers and Truffle Oil

Serves 4

4 bell peppers (preferably not green and sliced thinly)

Two medium red onions (sliced thinly)

Two cloves of  garlic (finely minced)

One tablespoon of truffle oil (plus more for drizzling)

Two tablespoons of fresh basil

1/4 teaspoon of red pepper flakes (optional)

Sea Salt and Freshly ground black pepper (to taste)

1/2 cup parmesano reggiano cheese grated

1 pound of pasta (penne or rigatoni)

Start bringing the pasta water to a boil.  Add the truffle oil to a heated pan on medium heat.  Next add the onions and peppers (thinly sliced) and sprinkle them with salt and pepper.  Once the vegetables begin to carmelize (about 10 minutes), add 1/2 cup of white wine (Chardonnay or Pinot Grigio).  Allow the alcohol to burn off and then add a tablespoon of butter and reduce the heat.  Add the red pepper flakes and the clove of garlic.  When the pasta is finished cooking, transfer the pasta to the saute pan and toss with the vegtables.  Add a ladle of pasta water if the pasta is dry.  Drizze with some more truffle oil, add the fresh basil and the cheese.  Toss again and serve immediately. 

Visit the Eclectic Grocer website to stock up on Truffle Oil and other culinary delights and cookware. 

http://eclecticgrocer.com/grartrflexvi.html

Colin Cowie is a well known lifestyle expert. I just got his book Chic and it was worth every penny. There is information on living a great life and taking time to appreciate your life. An important message of Mr. Cowie’s is to use your fine china and stemware or anything else that you truly love as often as possible. I agree that life is too short to leave all those beautiful things sitting on a shelf collecting dust. This book contains information on entertaining, setting up your home, organizing your kitchen, decorating, recipes, hosting guests, travel. There are also lists on must have items for your kitchen etc. This book is well written and it appeals to people of all ages.

(Both mixtures should be ground in the food processor before adding to dough)

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons pure vanilla extract

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, stir together the flour, baking powder, and salt.
3. In a mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the vanilla extract. With the mixer on low, add the dry ingredients gradually, beating just until blended. Add the nuts/chocolate chip mixture and mix by hand until they are just incorporated.
4. Line a heavy baking sheet with parchment paper. The dough is very sticky. Spray your hands with cooking spray and divide the dough in half and place it on the cookie sheet. Make 2 logs about 14 inches long and 1 ½ to 2 inches wide. Shape the logs using saran wrap so the dough does not stick to your hands. Put parchment paper on the baking sheet to prevent sticking and for easier clean up.
5. Bake until the logs are firm to the touch and lightly colored, about 40 minutes. Let stand 15 minutes, then transfer to a cutting board and cut with a serrated knife on an angle into ¾ inch slices. Place the slices on an unlined baking sheet, cut side down, and bake until lightly colored and dry 15 to 20 minutes. They will continue to crisp as they cool.

 Click the link below for a supplier for Macadamia nuts online. 

http://eclecticgrocer.com/nuts.html

Cuisinart 15 x 10 x 1-in. Chef’s Classic Nonstick Baking SheetThis 15-in. baking sheet is ideal for warming appetizers or baking cookies. The rolled sides prevent food from sliding off when removing from the oven. Cuisinart Chef’s Classic nonstick bakeware is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The nonstick interior and exterior ensure easy food release and cleanup, and extra-thick rolled edges prevent warping. Cuisinart quality promises you a lifetime of great performance, whatever the baking task!

Cuisinart Non Stick Parchment PaperNon Stick Parchment Paper

I recently tried the famed Kona Coffee, and it was fabulous!  It has such a smooth finish and distinct taste.  You should get it whole bean and grind it yourself just prior to brewing it.  It adds a couple minutes to the morning coffee routine, but you will find that it is worth the time.  Check out the link below for an online source for Kona Coffee. 

http://eclecticgrocer.com/kona-coffee.html

I recently ordered a Romertopf clay baker and am enjoying it.  The food is very healthy because I don’t need to add oils or butter to the food.  I have made roasted vegetables and a pork roast and they both came out great.  I highly recommend this product.  Check out the link below to learn more about it. 

http://eclecticgrocer.com/clay-bakeware.html

Everyone has heard of Kobe beef, but many of us think that it is out of our reach and are certainly not finding it at the local market. There are actually some great prices for Kobe Beef online. Many American ranchers have begun to cross Wagyu cattle with American breeds, which makes the beef less expensive and more palatable for Americans. Kobe Beef from Japan is so heavily marbled and rich that you can only consume a few ounces at a time. Click the link below to visit a site that sells American Kobe Beef.

http://eclecticgrocer.com/”></a

I love to make cous cous as a side dish for a quick week night dinner.  You can either make it flavored with chicken or vegetable stock or cheat and use a mix.  Either way I always add a Bay Leaf to the liquid while I am bringing it to a boil.  Make sure you take out the bay leaf before you serve it though.  I also like to add some fresh parsley or basil right before I serve it for a little added flavor and freshness. 

You can add so many vegetables to make the cous cous healthier and tastier. 

• Zucchini and summer squash are great in it.  Slice them thinly and saute them in a pan with olive oil.  Make sure you season them with sea salt and freshly ground black pepper. 
• Add chopped tomatoes. 
• Add cooked mushrooms, saute in a similar way as the zucchini.
• Add fresh or cooked red onions.  If you saute them first the flavor will be more mild.
• Add fresh chopped scallions at the end. 

KitchenAid 4.75-qt. Gourmet Distinctions Saute Pan KitchenAid’s Gourmet Distinctions line is packed with high quality durable cookware that is guaranteed to last you through time. The cookware base is made up of a layer of aluminum, then copper, followed by more aluminum and finally a layer of 18/10 stainless steel to deliver exceptional cooking performance with reduced hot sopts. Unique tapered shapes makes stirring and whisking easy, while the larger space at the top speeds reduction for rich, flavorful sauces. The riveted handles are made of polished 18/10 stainless steel and provide a confident grip and are oven safe to 500F. Those items with a tempered glass lid allows you to monitor foods while locking in flavors and nutrients for tender and moist cooking. All Gourmet Distinctions cookware is suitable for induction cooking. Please handwash with mild dish soap.