I found the Day Dot Dude roaming around the National Restaurant Show. I don't think I will look at day dot's again without thinking of this fun jacket!
Cartes Postales Photos Le Café Riche from Notrefamille.com. I found this fabulous old photo and wanted to share. On this Date in 1816, Louis Bignon was born. Revolutionary in his day, Louis was a French agriculturist, restaurateur and Chef. His popular Restaurant in Paris, Cafe Riche, became world renowned. For his work in Agriculture, Chef Bignon was awarded the Legion of Honor.
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If you said Duff Goldman was behind the bowl, you are correct. This Ace of Cakes lights up a room with his smile, passion and personality. Of course, his amazing creations don't hurt either. Charm City Cakes has some of the most absolute original cake designs I have ever seen. His show Ace of Cakes is so fun to watch and dream about what cake you would have him make.
Some of the Cake Creations will astound you. From the Whimsical and fun to life size re-creations. All are so unique and personalized. You can see his passion in everything he does. Extra touches that you would not expect, like a race car with wheels that spin. How fun is that!
Duff shared with us some pics from his cell phone of a few of his latest creations. A life size Elephant Cake is absolutely astounding.
The Culinary Demo was too much fun. Warm and down to earth, his personality won the crowd over from the beginning. His attention to detail and ability to make perfectly unique creations are something to definitely catch when you can. So what cake would YOU have Duff make for your Party?? Stay tuned for more fun pics of this genius Artist in action.
This talented Chef is the only female in the United States to hold the esteemed title of Grand Chef Relais & Châteaux. She just won her second James Beard Foundation award, also called the Oscars of the Culinary World. She grew up in the South side of Boston. A Tough gal, starting her first job at the age of 13. More Pics, her nickname and the story of this Outstanding Chef along with a surprise guest Chef who Pops in to say hello. You won't want to miss this guy!
This recipe is so easy, packed with nutrition and full of flavor.
Yield 2-4 Depending on serving size
1 Sweet Potato, peeled and diced
1 Clove Elephant Garlic, shaved thin
1 C Cooked Basmati Rice
1 lb Fresh Shrimp
2 T Ground Flax Seed
1/2 Red Pepper, julienned
1/2 t Cinnamon
1/2 t Ginger
1 t Paprika
1/2 t Chili Powder
1/4 Dried Ancho Chili, chopped into small pieces
1/2 C Chicken or Veggie Stock
1/2 Small Onion, small dice
2 Carrots, julienned
2 C Fresh Spinach
1 T Olive Oil
1 t Sea Salt
Juice from one lemon, 1 t zest
Heat Olive Oil in large stirfry pan. When hot add onion, red pepper, carrots and sweet potatoes. Stir fry on high for 1-2 minutes. Add Sprimp, Spices, and elephant garlic. Pour 1/2 lemon juice onto shrimp. Stir fry on med high for 2-3 minutes. Add stock of choice and stir. Add Ancho chili pieces and cooked rice. Stir together, cover with Spinach leaves and cover with large lid. Steam till spinach is wilted. Remove from heat, stir top with lemon juice and zest
I had a special request for Pineapple Upside Down Cake made with less sugar and Dairy Free. It came out yummy, so I thought I would share.
IYield 6-8 servings
1/4 C Margarine
2/3 C Packed Brown sugar
9 Slices Ripe Pineapple, about a whole pineapple, sliced 1/4" (Make sure they are not perfect rings)
1- 1 1/2 C Organic White Wheat Flour
1/2 C Granulated Cane Sugar
1/3 C Shortening
1 1/2 t Baking powder
1/2 t Sea or Kosher salt
3/4 C Almond Milk
Pre Heat oven to 350°F. In 9-10inch Cast Iron Skillet, melt butter on stove top over medium low heat. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Let heat for a minute and Turn off heat.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on Medium high speed 2-3 minutes, scraping bowl occasionally. Pour batter over pineapple.
Bake 30 to 45 minutes or until toothpick inserted in center comes out clean. Let cool 2 minutes and place heatproof serving plate upside down over pan; turn plate and pan over. I usually tap the bottom of the pan a few times and leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store loosely covered.
It came out so good, even without cherries. I started thinking, maybe a Upside down Cake made with Mullen's Applesauce and fresh Ginger would be tasty. Stay tuned.
Chef Thyme Savor is a Personal Chef Service.Claire Vert's creations will delight discriminating palettes! Let us handle all the details, so you have Time to Savor delicious dishes with your guests!