Dinner Party ~ 1st attempt
Well, I didn’t make it to the next round of project food blog. But, I had my dinner party anyways. Everything turned out great. Minor mistakes- (1) I accidentally added the sugar for the zeppolis with the flour, which made it scorch a bit, and absorb a ton of oil. But they were still tasty. (2) I could only find aged fontina. It didn’t melt nearly as well as it should have. But, in a nutshell, everything came out nicely. ...
Read MoreIf you want more, then VOTE
The next challenge for project food blog is a Luxury Dinner Party. I must introduce my guests to new and exciting flavors. If you want to see these recipes, and the photos/comments/blog that goes with them, you must vote for me. VOTE HERE Luxury Dinner Party Appetizer napa flatbread, point reyes blue cheese, pinot noir saturated shallots, fontina cheese, arugula. Mains braised duck tacos, chile rajas, ancho honey mustard sauce tuna tartar tacos, fried wonton skin, garlic...
Read MoreProject Food Blog 2: Posole Rojo with Sugar and Spiced Pork Tenderloin
The Mother of All Posole. Project food blog challenge 2 calls for creating an authentic, culture-specific dish that is out of my comfort zone. Ha, they are all out of my comfort zone. The entire process of cooking is out of my comfort zone. As I sat thinking of what to do, I glanced up and saw an article, the first one written about the Chef and his cooking. It has been framed and hanging above my head in the office for almost 5 years now. And I haven’t read the entire...
Read MoreProject Food Blog- The Chef’s Wife
Foodbuzz Project Food Blog 2010- Challenge 1- What defines me as a food blogger? My usual work area encompasses my life.Computer, wine, food, kids I don’t know that I would be considered “qualified” in the foodie industry to even be a food blogger. But the greatest part of today’s technology is, here I am. I don’t have a culinary background. Nor am I a writer. But what I do have, is the ability to keep the food simple and the emotions...
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