Culinary Cara

Pecan-Cinnamon Crescent Rolls: Brunch Just Got Better!

noreply@blogger.com (Culinary Cara) — Thu, 08 Nov 2012 02:27:00 +0000

Nothing gets your family salivating and hovering out of bed like the smell of cinnamon rolls baking to perfection. Scratch made are always phenomenal, but I don't want to wake up at 4am just for some dough to rise. What are we left with? Over sugared, frozen, and not as delicious versions of the pastry we love and adore. Some of you might remember my bacon cinnamon rolls made with puff pastry, but this version uses a more familiar staple in most people's refrigerators... crescent rolls!

Pecan-Cinnamon Crescent Rolls:

- One 8 oz tube original crescent roll dough
- 2 tablespoons softened butter (soft enough to spread easily)
- 1/4 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 egg beaten with 1 tablespoon water (also known as an eggwash)
- powdered sugar for garnish (optional)

Vanilla Glaze (optional) :
- 3/4 cup Powdered Sugar
- 2 tablespoons Milk
- 1/2 teaspoon Vanilla Extract

Preheat oven to 375 degrees. Unroll your crescent roll dough on a large cutting board and seal any perforated cuts with your fingers by gently pinching them closed. Spread butter over unrolled dough with a butter knife, being careful not to put too much pressure on the dough. Evenly sprinkle brown sugar, cinnamon and pecans, making sure to leave about a 1 inch border on the short ends of the dough. Carefully roll dough snugly and place on your work surface seam-side down. With a sharp knife, cut into 8 equal pieces and place on a baking sheet lined with parchment paper. With a pastry brush, cover each roll in eggwash over the top and around the sides. Bake for 15-20 minutes until golden brown and very delicious. Sift powdered sugar over the rolls for garnish and serve warm. If you want to glaze your rolls, mix the glaze ingredients in a small bowl until smooth. Use a spoon to drizzle the glaze over the cinnamon rolls as they cool.

Really, you can indulge in these little bundles of joy at anytime. Why limit them to breakfast or brunch?? Once you see just how easy they are to make, they will very soon become a frequent sight in your kitchen!

Herb & Spice 101

noreply@blogger.com (Culinary Cara) — Sat, 15 Sep 2012 00:54:00 +0000

So many of aspiring foodies and cooks are fascinated by my delectable concoctions here on my blog, and they also become intimidated by what they see here. The problem is, however, that these same fans become a bit apprehensive regarding the growing world of ingredients. Kudos to my foodie and automotive comrade Eric Lugo for shining some light on this legitimate concern. What will I like? What tastes good together? How do I buy it? All very important questions that can be answered with some fundamental flavor knowledge.

Remember, spices are paramount contributors to the flavor of any dish that hits your plate. It's imperative to know what you're working with, in order to create a scrumptious culinary creation. We'll start with the basics:

Salt: Most people are familiar with iodized salt, more commonly known as table salt. This type of salt contains additives to prevent the salt from clumping, among other things. Although it's common to find, and cheapest to buy, there are better salts out there that are also better for you. Kosher salt is ideal for seasoning food. Kosher salt is usually coarser in texture compared to table salt, and also contains no additives. Kosher salt is the best all-purpose salt out there and reasonable in price. Once you start getting more adventurous in the kitchen, then you might want to research various sea salts and smoked salts that are available at your local grocer, or even online.

Pepper: Oh, for the love of anything holy, do NOT buy pre-ground black pepper! By the time all those big machines are done pulverizing it, the pepper loses all of those flavorful oils that make pepper so tasty in the first place. Do everyone a favor and buy a pepper grinder, and if you're budget is too tight for that, McCormick (and a few other brands) make some handy, disposable peppercorn grinders with pepper inside. There are other types of peppercorns out there, such as green, white, pink, and red, but again, those are spices to dive into at a later date.

Garlic: Remember, garlic powder is NOT the same as garlic salt! I personally do not endorse garlic salt, since I prefer to control my salt content. Garlic powder does not taste the same as fresh garlic, but it's much more efficient to use in spice rubs, chili. and barbecue sauces, for example. Any other application, you're much better off using the fresh stuff. When buying fresh garlic, look for firm bulbs that are heavy for their size, make sure there are no green stems coming out, and no shriveled texture in the outer paper or the cloves themselves. I put garlic in just about everything. Garlic, onion, salt and pepper are my standard seasonings in most dishes.

Paprika: This is actually a dried and ground red pepper. Contrary to the description, most paprika has a warm yet sweet flavor, and not that spicy. The best types to buy are the Hungarian or Spanish varieties. Paprika is very versatile and used in everything from barbecue spice rubs to beef goulash, sausages, soups, stews, roasted veggies, and rice. You can also find smoked paprika in many grocery stores these days, which lends a nice grilled/smoky flavor without the fire hazard.

Oregano: Quite popular in Mediterranean and Mexican cuisine, oregano delivers an aromatic flavor combining sweet, lemony, and some floral notes. Unlike most herbs, oregano is typically better when dried rather than fresh. There are Mexican and Greek varieties of oregano, with Mexican being more bitter, and Greek being more floral. I enjoy using oregano on poultry most of all, but you can also sprinkle it on breadsticks, tomato sauces, salad dressings, and kebabs. This herb is also closely related to another herb called Marjoram, and can substitute one another with their similar flavor profiles.

Rosemary: Another versatile herb with minty and floral aromas, similar to tea leaves as a matter of fact. fresh is best, and rosemary plants are incredibly low maintenance. They grow incredibly well here in Texas, and I've also heard that rosemary plants are an effective deer repellent. Did I mention how beautiful rosemary plants smell after it rains? This herb is an excellent multi-tasker, and tasty to boot! Much like oregano, I also love to use rosemary with poultry, but you can also use it on lamb, bread, stuffing, soups and stews. If you must invest in the dried variety, I would suggest ground rosemary, since the dried needles can sometimes add an undesired texture in your recipe.

Cumin: Also known as "Comino" by many folks here in Texas, can be purchased as dried seeds or ground. Most people don't have their own spice grinders, and if that's you, stick with the ground variety for now. This spice has a warm and very smoky aroma, which can definitely be overpowering if you use too much. It's very popular in Mexican cuisine, as a seasoning for meats, sauces, and stews. Cumin is also a staple ingredient of many curry sauces, so Indian cuisine is another favored use. For a little more variety, you can also use this ingredient in barbecue spice rubs, chili, and even homemade nacho cheese sauce.

Basil: Perhaps one of the most well-known herbs, basil has a pleasantly sweet and slightly floral flavor and aroma. This herb is used liberally in Italian cuisine, especially if tomatoes are involved, but it's also nice to use on vegetables, fish, pizza, couscous, and poultry. Fresh basil is absolutely best, but you can also use the dried leaves or even the ground version just cut the measurement in half. Also, basil is a primary ingredient of Pesto sauce, one of my favorites! Thai basil is stronger in flavor, and warmer in aroma than the more common sweet basil, so keep this in mind while you're shopping for herbs.

Thyme: Sorry, I'm not making the mega cheesy thyme/time jokes here. Thyme is one of my favorite herbs to use in the kitchen, mainly because I adore it's floral yet lemony and near minty flavor. Thyme is excellent with most meats, especially chicken, lamb, fish, and beef. You can also use thyme to infuse olive oil and even honey for an extra boost of flavor. I also like to include thyme in my oven-roasted veggies. Drink some thyme tea is a cough suppressant and spritz that very same tea as a natural insect repellent, a truly versatile herb! Thyme is best when fresh, but make sure not to use the inedible stems, leaves only please!

Nutmeg: You might know this warm spice from your auntie's pumpkin pie or ginger snaps, but nutmeg does far beyond the obligatory, seasonal dessert recipe. Believe it or not, nutmeg is a staple ingredient in creamy, savory alfredo sauce. Yup! Just a pinch of that warm spices lets the cream and cheese in alfredo sauce really harmonize. I also like to add nutmeg in creamed spinach. Nutmeg also delivers an underlying tone of warmth to cheeses and sausage blends. Ground and whole varieties are available, but I recommend keeping whole ones around with a handy grater, they last longer that way.

Bay Leaves: As a child, I always wondered why my grandmother would put mysterious tree leaves into a simmering pot of food, but there is a method to the madness. They bay leaf lends a bitter, floral, and complex aroma to a simmered dish, such as soups, stews and sauces. Make sure not to leave them in your dish when their job is done, they don't taste pleasant on their own. I like to think of bay leaves as the missing link to bring all flavors together. Try using a leaf or two in your marinara sauce or chicken soup, those are classics!

Cayenne Pepper: This is a spice that has a huge kick, so proceed with caution! You only need a small amount of it to really bring some heat to your dish. It's most commonly sold dried and ground, but occasionally you'll see it in it's fresh form. You might be familiar with cayenne pepper and experienced it in Cajun/Creole cuisine, Indian, Asian, and Caribbean cooking as well. Let's not forget, it's a common ingredient in hot sauce as well. There are really no boundaries with this spice, just whatever you want to make spicy, go for it. My advice, start by using small amount first, until you learn your own spice threshold with it.

If you think you've become fairly well-versed in the aforementioned and seeking something new, just leave a comment and I'll give to some herbaceous advice.

Happy 100th Julia Child!

noreply@blogger.com (Culinary Cara) — Wed, 15 Aug 2012 16:18:00 +0000

In case you haven't seen today's Google Doodle, it commemorates what would have been Julia Child's 100th Birthday! She was truly an inspiration as a chef, a woman, and an American. Culinary giants like the Food Network and it's large cast of celebrity chefs would not be such prominent points of our modern pop culture without her. Before her rise to foodie stardom, she was an impeccable and dedicated government employee during World War II, busted the gender barrier by attending the then male-dominated Le Cordon Bleu cooking school in Paris, and pioneered the cooking show format as we know it today.

She was an inspiration to me especially. I grew up watching her and Jacques Pepin, and I consider her one of my biggest culinary role models. Julia won over Americans by implementing an easy and unpretentious approach to classic French cooking. Anything she applied herself to, she achieved, partly in thanks to her genuine personality, and I hope to achieve that kind of prominence in my own life (I'm on the right track so far!).

If you haven't seen the movie Julie & Julia, I highly recommend it. Meryl Streep does an excellent portrayal of Julia Child, and really brings out how fun she was before she passed away in 2004. Here's the tralier:

Julia's cheerful personality and her encouraging words will live on for many years to come, so many people have her to thank for changing the world. To close I'll impart some of her most famous quotes:

"The only time to eat diet food is while you're waiting for the steak to cook"

"Life itself is the proper binge"

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude"

"How can a nation be called great if its bread tastes like kleenex?"

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit"

"I was 32 when I started cooking; up until then, I just ate"

"I wouldn't keep him around long if I didn't feed him well"

Seared Sea Scallops in Bacon Fat with Sriracha Mayo

noreply@blogger.com (Culinary Cara) — Thu, 21 Jun 2012 00:48:00 +0000

Sea scallops are a delectable ocean indulgence, but there is typically an overwhelming fear most mollusk-lovers experience at the mere inclination to cook them. You don't have to settle for waiting only for those steakhouse special occasions to sink your teeth into some succulent scallops. You can make them at home, and it's much easier than you think! Oh and the icing on the proverbial cake? There's bacon involved!

Seared Sea Scallops in Bacon Fat w/ Sriracha Mayo

- 1 pound U-10 sea scallops (U-10 means about 10 giant scallops to a pound!)
- 3 tablespoons bacon fat (if you save bacon drippings like I do, this will be easy)
- kosher salt, fine ground
- black pepper, fine ground

For the Sriracha Mayo:

- 1/2 teaspoon lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce (use a little less if you're not a heat fiend)

You can also find that Sriracha Mayo in my Shrimp Po'Boy recipe :)

Before we get cooking, there are a few rules to live by when it comes to scallops. First, only buy "dry packed" scallops, meaning, they're not packed in any kind of water solution. Scallops will soak up any moisture that it comes in contact with, so let's avoid a soggy scallop disaster. Second, look for those pearly whites! If the scallops you found aren't a beautiful shade of pearl, then on to the next one. Finally, go fresh, not frozen, and yeah, it matters.

Preheat your favorite, large, heavy-bottom pan or skillet on high heat (I prefer an old-fashioned cast iron skillet for searing). Combine lemon juice, mayo and sriracha in a small bowl and set aside. Pat your scallops dry, remove any remaining feet (the small muscle identical in appearance, but adhered to the side of a scallop), because these get tough and rubbery when cooked. Apply a pinch of fine ground salt and pepper to each side of each scallop, just before they hit the pan. Once your pan is heated add your bacon fat. Allow the bacon fat to heat up for about 30 seconds and add the scallops. Cook the scallops 5 or 6 at a time only, to avoid cooling off your pan. Cook on each side for a minute and a half on each side. Much like a steak, let the scallops rest for a few minutes. Serve your scallops with a smear of that zesty sriracha mayo, or you can put the sauce in a handy squeeze bottle to achieve the look in the above photo. Maybe a little chopped parsley for garnish and color, but merely optional.

Just a handful of ingredients and a little know-how gets you that decadent dish without the extra dollar signs and smug waiter. As long as you have access to some fresh seafood (and if you're in San Antonio, Groomer's is the number one seafood market in town), you can have it whenever you want!

Treat Mom on Mother's Day by Cooking from the Heart

noreply@blogger.com (Culinary Cara) — Mon, 30 Apr 2012 21:09:00 +0000

Moms everywhere work so hard to make sure we don't grow up to be complete barbarians, and we should let her know that she accomplished a job well done. In my opinion, a great mom deserves special treatment every day, including Mother's Day! She doesn't even have to be your real mom! Although mom would appreciate jewelry or a day at the spa, moms of any age always adore homemade gifts. Why not impress her with a tasty treat or meal? It will also show her that she has taught you well (or at least that you can live on your own)! Here are a handful of recipes that are much loved by the females in my fan-base. Make one, or many of these recipes for mom and she'll be thrilled and thankful that you turned out to be such a good kid (until she finds out that you backed into her car).

Texas Twist Tabouli

"Wasahi" Tuna Steaks w/ Ponzu Salad

Fresh & Bright Green Bean Salad

"Berserka" Blueberry Mazurka

Chai French Toast

Bacon Cinnamon Rolls

Crowned Blackberry Cobbler

Easy Asian-Style Salmon

Tuna Croquettes

Nutella Puffs

Caprese Bites

Homemade Chocolate Covered Strawberries

Slow Roasted Chicken

Chocolate Lovin' Cake

One Pot Penne Pasta

These recipes are just the tip of the proverbial iceberg. Check out my recipes page for even more delicious creations! Oh, and make sure you bring up the car thing after she eats, so she -hopefully- won't be as mad. Enjoy!

Texas Twist Tabouli: Healthy, Simple & Fresh!

noreply@blogger.com (Culinary Cara) — Sun, 15 Apr 2012 19:09:00 +0000

Texan cuisine is always known for being saucy, hearty, and meaty. Now, don't get me wrong, I will annihilate a plate of brisket, but sometimes I crave something light and flavorful as well. A dish that I can indulge in, with minimal guilt, and imagine myself somewhere exotic and luxurious. I love tasting bright flavors with super fresh ingredients, contrasting textures and not feeling like a bowling ball afterwards. Of course, you can get the girl out of Texas, but you can't get Texas out of the girl! I like to put a Texas twist on almost everything I make, and this recipe is no exception. This recipe is very easy, very healthy, and very flavorful!

Texas Twist Tabouli

- 1/2 cup uncooked couscous
- 3/4 cup chicken broth
- 1/2 cup finely diced tomato
- 1/2 cup finely diced and peeled cucumber
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 3-4 green onions, finely chopped
- 1 teaspoon fresh lemon juice
- 1 tablespoon white wine (sauvignon blanc preferred)
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 2 tablespoons garlic infused olive oil

Boil the chicken broth on the stove top or microwave (in a microwave safe bowl). Measure couscous in separate bowl and pour in the hot chicken broth. Stir to combine, and cover bowl with saran wrap or foil, and allow to sit for about 5 minutes, until the couscous has absorbed the liquid. Fluff the couscous with a fork and gently mix in the remaining ingredients. Place in the fridge for at least an hour to cool and allow the flavors to marry. Serve as a side dish, or as a main salad. You can even add grilled chicken for a complete meal.

Substitutions: Vegetarians can switch out the chicken broth with a quality vegetable broth. I like to use garlic infused olive oil from the Texas Olive Ranch (part of the Texas Twist), but if you cannot find garlic infused olive oil, you can make your own, or substitute with 2 tablespoons of regular extra virgin olive oil and 1/4 teaspoon of garlic powder. You could also use 1 clove of finely chopped garlic, but I find raw garlic to be a bit aggressive in this dish. Not a fan of cilantro? And you call yourself a Texan?! Just kidding! You can substitute the cilantro for the same amount of mint. Out of sauvignon blanc? Not a problem, Riesling or many other white wines will do.

Enjoy some healthy and bright flavors for spring and summer without slaving over the stove. And remember, nothing is set in stone, play with this recipe and make it your own!

Ahi Made Easy! "Wasahi" Tuna Steaks w/ Ponzu Salad

noreply@blogger.com (Culinary Cara) — Sun, 18 Mar 2012 18:30:00 +0000

The flavors of the sushi bar can be had at home without the delivery guy or knife-throwing. Ahi tuna can be an expensive grade of meat, but since this meat is so hearty and filling, you won't need a mountain of it to be satisfied. Remember to find sushi grade Ahi tuna for this recipe, as we will only be searing the outside, and leaving the inside rare. Nowadays you can find sushi grade fish at your local supermarket. I would still recommend you visit a reputable fish market in your area for the best quality. This fish can be a bit intimidating to most home cooks, but trust me, you'll be surprised at how easy it is, and you'll also impress your friends and family for your Morimoto-like skills in the kitchen! This recipe was an inspiration from a dear friend of mine in Austin, photography mentor, and his modified dietary lifestyle, Chris Combs. Fresh, hearty fish marinated in the bright umami flavors of soy wasabi and ginger, served atop a simply dressed salad with Ponzo vinaigrette. Healthy doesn't have to be drab, especially when you make this one:

Wasahi Tuna w/ Ponzo Salad:

Marinade-

- 1/3 cup soy sauce

- 1 teaspoon grated ginger root

- 1 and 1/2 teaspoons wasabi paste

- 1 lb. Ahi tuna steaks

Salad-

- about 3 cups fresh Spring Mix Salad

- 2 tablespoons Ponzu Sauce

- 3 tablespoons extra virgin olive oil

- pinch of fresh ground black pepper

Whisk together your marinade ingredients until well-combined. Marinate your ahi tuna steaks in a large Ziploc freezer bag for about 1 hour in the refrigerator, flipping the bag over after 30 minutes to ensure even coverage. You might want to place your bag in a pan to prevent unexpected bag leaks from creating a huge mess in your fridge. Prepare your salad dressing. My favorite method is to place the dressing ingredients in a small jar, seal and shake. Place jar in the refrigerator until you're ready to dress your salad (try to do this at the last step, so your crunchy leaves don't wilt from the acid). Preheat a non-stick pan (cast iron preferred) to medium high heat, or about a 6 or 7 on a scale of 10. Sear your tuna steaks for about a minute and a half on each side, to keep the inside rare. Slice your tuna steaks into thin strips on the bias (against the grain), and serve atop your dressed salad.

What? That's it??

It sure is! Now go enjoy your amazingly flavorful and healthy creation!

Live. Love. Chevy: A Valentine's to Remember

noreply@blogger.com (Culinary Cara) — Fri, 17 Feb 2012 05:04:00 +0000

My concept of Valentine's isn't the most conventional one. I don't care for flowers, serenades, or rose petal trails. My idea of a "romantic" evening is sharing culture, food, ideas, and riding in style. The crew @chevytexan knew how to tug at my heart strings, by proposing an offer I could not refuse. A week of Valentine's plans, and a 2012 Grand Sport Corvette convertible to show off in too! No red-blooded American would turn that down.

Many of you know I already own an orange 2005 Corvette, it was REALLY nice to have two!

The first stop of my official #chevyvalentines itinerary was my first visit to the whimsical Pearl Farmers Market. It's an absolute shame that one of the most popular food bloggers in San Antonio hadn't been (Hey, I live in the boonies, give me a break here! Haha!), but it was an experience I'll never forget. Chilly weather aside, it didn't stop hundreds of patrons, and the booths were full of fresh foods, vendors who knew their products inside and out, live music that had everyone dancing at 10am, and the aroma of delectable chicken and waffles. Oh, the band! An awesome trio called the Vinyl 45's, specializing in fun, upbeat tunes from the 50s era. The thing that got me the most, their very colorful instruments, including a stunning electric blue, upright bass!

Everything is so festive, and everyone has beaming smiles on their faces. That kind of enthusiasm is contagious, and it's heart-warming to see so many people sharing my love of food. Once the Farmers Market starting shutting down for the day, I decided to take a stroll down the Riverwalk Expansion, and check out the funky architecture, and lovely landscaping.

That stroll sure did work up an appetite, and not a moment too soon! A late lunch at La Gloria tucked right in between the Pearl complex and the Riverwalk expansion. La Gloria is a tasty, Latino oasis with some peppy cocktails.

My date and I got to sample an array of tasty dishes, notably their Al Pastor tacos with a zesty pineapple salsa, ceviche-style seafood salad with avocado, crab and scallop, and flavorful grilled fish tacos! Everything tastes fresh, bright, and far from what most San Antonians call "Mexican food," La Gloria is the real deal - you won't even find the obligatory rice and beans there! Beautiful place, I can understand the hype completely. The cocktails are made fresh as well, not a single store bought syrup or mixer to be seen, and it shows in the amazing flavor of their drinks. They remind me of something you would sip on poolside, or even while viewing a perfect blue ocean. Even the ducks loved it, they would come up to guests seated outside, begging for scraps like a pup at the dinner table. After such a great meal, we had to let the food settle, so I took a cruise around the city in that killer Grand Sport Corvette, here's a shot of the car when we made a stop on the far northwest side of town:

The grand finale of my #chevyvalentines week was a 5 course meal at Chef Jason Dady's Bin 555. I've been to his restaurant once before, and I can really appreciate his subtle, and sometimes not-so-subtle, touches to his dishes. I'm a fan, to say the least, but the 5 courses with wine pairings was just a block party in my mouth. The tapas appetizer included roasted dates, stuffed with blue cheese and wrapped in prosciutto - the ultimate sweet and savory! Why didn't I think of that?? Simple, delicious, and very clever. The next course was a salad of greens, candied pecans, creamy bursts of velvety cheese, in a champagne vinaigrette. Those candied pecans blew me away, kind of reminded me of my Mandarin Pecan Salad, on steroids, haha! Third course was grilled octopus with braised oxtail, tomato coulis, and a dab of garlic aioli. That octopus was nearly life-changing. If someone took octopus to a legit Texas barbecue, that's what you would taste, Texas barbecue flavor, on a tender tentacle. I just got a plethora of ideas! I'm such a sucker for octopus (pun fully intended).

The amazing 3rd course of octopus!

The fourth course was a French classic, roasted chicken in mirepoix (aka: carrot, celery, onion) and potato. I loved that they used chicken thigh for this dish, what self-respecting chef wouldn't? The aspect of this dish that really won me over were the potatoes which had a touch of the mesquite, Texas barbecue smoke flavor. Loved it! And finally, as if that feast wasn't enough, it was time for the dessert course, a deconstructed cheesecake with blueberry jam and a candied lemon sauce accent. Honestly, I could have eaten just the candied lemon sauce, it was the perfect combination of tangy and sweet, You can imagine the slight difficulty trying to waddle out of there after that culinary experience, but I did, and managed to get one last shot of the Corvette:

I can't thank everyone enough! Especially the girls @chevytexan, Lauren, Emily and Lindsay. Also, Vicki from GM Communications in Irving, TX, and Scott from ESI. Y'all are a class act, and can't imagine how much fun your work really is. I appreciate the opportunity, and it's a memory I will never forget. Thank you for sharing my love of food and Chevrolet with the perfect #chevyvalentines.

Classic Cheesecake: Chicago Style @ Eli's

noreply@blogger.com (Culinary Cara) — Thu, 09 Feb 2012 04:33:00 +0000

New York isn't the only city with a rich, creamy dessert worth mentioning. Eli's Cheesecake in Chicago, Illinois, has been a windy city staple for over 30 years. Originally starting as a popular dessert at the original eatery, Eli's - The Place for Steak, Eli later decided to start a separate business, just because of the cult-like following, for his decadent treats. The steakhouse has since closed in 2005, but the cheesecakes are still going strong! Now with the constant evolution of internet and social media, Eli's makes it very easy to order their confections, and communicate with the company. And, when you're a social media junkie like myself, you end up getting some pretty cool freebies, including, an entire Eli's Cheesecake shipped to my door! How awesome is that?!

Eli's at my doorstep, very carefully sealed, and packed in dry ice!

Just I had hoped, Eli's sent me the sampler cheesecake, containing Classic, Chocolate Chip, Classic with a Strawberry topping, and Heath Bar varieties. Typically, I'm not the biggest fan of cheesecake, because most restaurants don't include a sauce/garnish/flavor to help cut the richness that cheesecake is known for. Sometimes, cheesecake recipes get way too whimsical, and unlike the original dessert they were trying to improve upon. Eli's keeps things simple and delicious. My favorite, was the chocolate chip cheesecake. Not only did the chocolate flavor, cut the richness of the cream cheese, but the texture of the chips, also gave another dynamic, to an otherwise monochrome dessert. Eli's makes a delicious, creamy cheesecake, that is traditional enough to be very familiar, but not too whimsical to where you lose that timeless flavor.

Eli's Original Favorites Sampler

Did I mention you can get these tasty wheels of cream cheesy goodness shipped to your door? Yeah, they do that too. No excuses this time! Indulge, and enjoy :)

Paula Deen Confirms Diabetes Diagnosis on Today Show

noreply@blogger.com (Culinary Cara) — Tue, 17 Jan 2012 14:31:00 +0000

Paula Deen to Announce her Type 2 Diabetes

noreply@blogger.com (Culinary Cara) — Sat, 14 Jan 2012 17:07:00 +0000

According to various online publications, Paula Deen, the queen of TV southern cooking, will put the rumors to rest on Tuesday, January 17, 2012. The 64 year old, best-selling cookbook author and Food Network celebrity chef will announce her condition with Al Roker in an interview on the Today Show. The excessive butter and fried everything obsession may quickly come to an end.

Image courtesy of www.womensconference.org

Of course, this news could severely damage her image, her brand, and her many businesses. Always known for her shameless promotion of butter, fried foods, fatty foods, and just about everything bad for you - this woman lived it like a devout religion. It was only a matter of time before such a lifestyle can catch up with your health. Now, Paula will need to restrategize her entire business model. Although there were rumors that Ms. Deen signed a multi-million dollar spokeswomen contract with pharmaceutical company, Novartis, this was later proven to be untrue.

Not so coincidentally, one of Paula's sons, Bobby Deen, just launched a new show in the Cooking Channel called, Not My Mama's Meals, offering healthy versions of the notoriously calorie clad dishes from his mother. She'll be needing those recipes these days, as her legendary culinary creations will be forever off her list.

Type 2 Diabetes is the most common version of the disease. Diabetes is a disease that develops over time, and occurs when many body cells build a resistance to the naturally occurring insulin in our bodies. As a result, the sugars in our blood cannot penetrate those body cells, causing high blood sugar levels. Long term complications of high blood sugar levels can include heart attack, stroke, poor blood circulation resulting in limb amputation, retina damage, and kidney failure, just to name a few. For more information about symptoms, treatment, testing and other statistics, take a look at the United States National Library of Medicine.

Now, the likes of Anthony Bourdain, among other scrutinizers, are perhaps having the last laugh. Bourdain, known for his sharp tongue and witty commentary on the Travel Channel's No Reservations and The Layover, said the following about the southern cooking star in a TV Guide interview: "The worst, most dangerous person to America is clearly Paula Deen... If I were on at seven at night and loved by millions of people at every age, I would think twice before telling an already obese nation that it's OK to eat food that is killing us."

Occasional indulgence is perfectly normal, and healthy. A lifestyle of it, however, can prove life threatening. An old phrase that rings truth, to this day, "You are what you eat."

Fresh & Bright Green Bean Salad: Delicious Diet Food

noreply@blogger.com (Culinary Cara) — Wed, 11 Jan 2012 03:22:00 +0000

New Year's is over and it's time to get serious about those resolutions. So many of my friends vowed to eat better, exercise more, and live healthier. Eating better doesn't mean being doomed to a life of Styrofoam-like rice cakes and faux meats. A little ingenuity will create some healthy meals that are heavy on flavor.

Fresh & Bright Green Bean Salad

- 16 oz raw Green Beans, washed and edges trimmed
- 1 large Shallot, halved and sliced
- 1/4 cup Queso Fresco, crumbled
- 1/3 cup roughly chopped Walnuts or Pecans

Lemon Vinaigrette

- Juice of 1/2 a Lemon (about 2 tablespoons)
- 3 tablespoons Olive Oil
- small pinches of salt and pepper

Make sure you wash and trim your green beans to ensure there are no woody/inedible ends. Bring a large stock pot to a boil and add the trimmed green beans. Do NOT add salt, this isn't pasta. Boil the green beans for 3 minutes. Prepare a large bowl with cold water and ice. Strain green beans from the boiling water and transfer them to the ice water bowl ASAP! This will stop the cooking process, keep them crisp, and preserve their bright green color. Once cooled, pat the green beans dry with paper towels or a tea towel and set aside.

Add vinaigrette ingredients in a mason jar, close, and shake until well combined. Add vinaigrette, shallots, crumbles queso fresco and walnuts to cooled and dry green beans, and gently toss to coat and distribute.

Enjoy this salad as a flavorful side, a healthy lunch, or the talk of your next pot luck! Stick to your resolution and you'll be beach body ready in no time!

Berserka Blueberry Mazurka: A Fruity, Decadent Treat Year-Round!

noreply@blogger.com (Culinary Cara) — Wed, 07 Dec 2011 03:18:00 +0000

Winter is upon us with a force! That old man is making things quite cold, and there's nothing more desirable than snuggling under the covers with some comforting flavors. Some might prefer a savory bowl of soup, but for others, their sweet tooth screams for some warm, rich, decadence. For the latter type, this is right up your alley, and as usual, I put a wicked twist on it.

Before I continue on to this recipe, there's a spontaneous beginning to this story. As a frequent patron of the popular Freetail Brewing Co in San Antonio, I've come to know many a regular, and many of the employees of the joint. So much so, that my cooking becomes a frequent topic, and I'm known to bring in some of my dishes on occasion. The folks that work there never hesitate to return the favor. In fact, the head brewer, Jason Davis, let my better half and I sample one of his treasured pastries from The Great Harvest Bread Co, the blueberry mazurka. Problem was, I did not arrive early enough to sample any! The boys ate them all before I got the chance! Some of the waitstaff insisted, that I could make something just as good, if not better. To my astonishment, I wondered how I would create something, sight unseen. All I had was a name and a description. "It's called a mazurka, and it's kinda granola-ey, or maybe strudel-ey, and it has blueberry jam in the middle," is what I was told. Not the most accurate sketch, but I saw it as a culinary challenge. After a bit of research, I discovered that it's a traditional Polish pastry, served at weddings and similar special occasions. The fruit filling can vary, but the structure is very much the same. I also realized that it's not too far off from my popular Crowned Blackberry Cobbler recipe, so I decided to take a page out of my own book too. This one also has a spiked surprise, but with some Polish inspiration.

Cara's "Berserka" Blueberry Mazurka

for the filling:

- 6 oz box, fresh Blueberries

- 1/4 cup Blueberry Vodka (Stoli is best)

- 1/4 cup Water

- 2 tablespoons Granulated Sugar

- 1 teaspoon Cornstarch

for the pastry:

- 1 and 1/4 cups Flour

- 1 cup Brown Sugar

- 3/4 cup Rolled Oats

- 1 and 1/2 sticks Butter, softened

- 1/2 cup chopped Walnuts

- 1/4 teaspoon Salt

To start, combine all the ingredients for the fruit filling in a medium saucepan, and bring to a gentle boil over medium heat, stirring occasionally. Once you see the filling thicken, and bubbles start to surface, take the filling off the heat, and allow to cool completely. It will thicken a bit more when cooled. You can also use the filling as homemade jam! Set the filling aside until ready to assemble.

Preheat your oven to 325 degrees. Grease and line (with foil or parchment paper) an 8x8 baking dish or brownie pan and set aside. Combine all pastry ingredients in a large bowl and mix with an electric hand mixer until a crumbly, strudel-like texture (use your hands if you have to, but don't let the butter melt!).

Assembly: Take have of your pastry mixture and press firmly and evenly into the bottom of your prepared baking pan. Take your fully cooled blueberry filling, and spread over the bottom layer of pastry crust. With the remaining half of your pastry crust, evenly sprinkle over the fruit layer and press gently, making sure that minimal filling seeps out from the top. Slide your pan into the top rack of the preheated oven, and gently bake for 60 mins. Cool the pastry for at least 15-20 mins before removing from an and cutting into squares. Use a sharp knife to ensure tall, even cuts.

I would encourage you to cut into smaller squares than the 9-brownie-per-pan standard. These bars have a mountain of flavor and can be very rich, yet addicting! In case you haven't figured it out by now, "berserka" is a play on words. Thanks to the spirited punch of the blueberry vodka, it's a little berserk, isn't it?? Enjoy the secret decadence of eastern Europe, and have an amazing holiday season with those you love.

Heart Warming Tortilla Soup: A Bowl to Beat the Chill!

noreply@blogger.com (Culinary Cara) — Thu, 17 Nov 2011 04:10:00 +0000

The chill of winter is upon us, and what better way to thaw out than a hot, steamy bowl of soul-satisfying soup? The most delicious, simmered flavors will certainly warm you up, and make you forget about the arctic tundra that lies just outside of your front door. My tortilla soup does just that, with a bit of Latino flare:

Cara's Tortilla Soup:

- 4 cups Chicken Stock
- 2 cups Water
- 1 cube Chicken Bouillon (low sodium)
- 1 can (14oz) diced tomato, drained - or - 2 fresh tomatoes, diced
- 2 Jalapenos, seeded and diced - or - 3 tablespoons canned green chilies
- 1 teaspoon Cumin
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 1 teaspoon dried Oregano
- 1 medium to large Onion, chopped
- 1 pound cooked and shredded Chicken

Fot garnish:

- Diced Avocado
- Fresh, chopped Cilantro
- shredded cheese (Mexican blend, colby, cheddar, or monterey jack)
- chopped Green Onion
- Lime wedges
- fried Tortilla strips

Simmer the liquids and bouillon cube over medium high heat until the cube dissolves. Add veggies, cumin, oregano, salt, and pepper and bring to a boil. Once soup comes to a boil turn the heat to low, and let simmer for about 35 minutes, or until onions turn translucent. Add shredded chicken and stir to combine. This will make a very hearty soup, so don't be intimidated by the amount of chicken! Serve in a heat safe bowl and place all garnishes on a small platter to make your own custom delight!

This soup makes a ton, and it reheats well. Make large batches and keep them handy all winter long! You can also freeze this soup for up to six months for great flavor during any season. I don't need winter to enjoy a good soup, but it definitely makes the planets align! Your soul will feel rejuvenated after fighting the bitter cold.

The F-Word: Vol. 3

noreply@blogger.com (Culinary Cara) — Mon, 31 Oct 2011 05:28:00 +0000

Welcome to another installment of the F-Word, or the "food word," for those of you out of the loop. This time around, I'm keeping with the current seasonal theme, Halloween! It's oh so appropriate to make today's food word something that many of you would find icky and/or unusual. As gross as they may sound, or appear in their original state, these cuts of meat are quite delicious and considered delicacies in various cultures. Today's F-Word is:

Offal

[oaf-fuhl]

Image courtesy of www.21food.com

Offal are the unconventional parts of an animal. We'll use the image above, which is pork offal, as an example. In the most simplest terms, you could say, "everything else, but the oink." Offal parts include, but not limited to, internal organs (liver, kidneys, heart, etc), tail, feet, tongue, throat/neck (which is also called sweetbreads), intestines (aka: tripe), brains, reproductive organs (we're all adults here), face/head, just to name a few.

To most Americans, the concept of offal is one quickly dismissed. As a society, Americans were told that offal was not suitable for human consumption, regardless of the fact that humankind has done so since we roamed the Earth. Truth be told, there are many great benefits to enjoying offal. Primarily the nutritional benefit, as we all remember how the old dish of liver and onions is a great source of iron and protein. Before you cringe with awful memories of your grandma's liver and onions, that's not the only way offal is served these days. In fact, there is a plethora of chefs out there, heavily partaking in the Offal Movement. One of the leaders of said movement, is renowned chef Chris Constentino. For your viewing pleasure, I've also found an excellent video of Chef Contentino discussing the joys of offal. You know, I'll let him do the rest of the talking (especially because he doesn't have to worry about being TV friendly, he can just talk like a REAL chef, I love it!).

Spiked Blueberry Lemonade: Enjoy the Summer Any Season!

noreply@blogger.com (Culinary Cara) — Mon, 24 Oct 2011 21:43:00 +0000

Fall is in full swing, but some of us might miss the fun days of summer. Some folks are willing to do anything to get the vibes of summer back into their life without waiting until next year. Well, you don't have to sell your soul to get that feeling back during any season. My latest "sneak up on you" cocktail recipe will have you relaxing in a hammock in no time!

Cara's Spiked Blueberry Lemonade:

- about 4 mint leaves, torn into pieces
- about 1 tablespoon fresh blueberries
- ice
- 2 shots (3 oz) blueberry vodka (I recommend Stoli)
- 3 shots (4.5oz) sweet and sour mix

Your desired serving glass should be about the size of a pint glass or water goblet (14-18oz). Fill your glass with enough cubed ice to nearly fill the glass. In your favorite cocktail shaker, place the same amount of ice in it. Measure and pour liquids into the cocktail shaker. Add torn mint leaves. Tumble in blueberries, but make sure to squish half of them so the natural juices will release into the cocktail. Cover your cocktail shaker and shake for about 15 seconds. Pour, no straining, into prepared serving glass and enjoy!

Just let this cocktail take you back to the warmer seasons, bright flavors, and sunshine. But remember, please savor the moments responsibly!

Bacon Brussels Sprouts: Make those Icky Veggies Better with Bacon!

noreply@blogger.com (Culinary Cara) — Thu, 13 Oct 2011 01:02:00 +0000

If there's any food on the planet that has a bad reputation, it's the Brussels Sprout. This poor little leafy bud gets no respect, as Rodney Dangerfield would say! These mini-cabbage-like vegetables are a great source of vitamins A, C, and fiber, but they aren't very flavorful on their own, making children across the country cringe with grimace. Fear no more! I have a simple recipe that will make your family come back for more! Your friends will think you're either insane, or a genius for accomplishing such a feat!

Cara's Bacon Brussels:

- 1 pound fresh Brussels Sprouts
- 4 strips Bacon, cooked, crispy & crumbled
- 3 tablespoons Bacon fat, saved from cooking the strips
- 1 medium to large shallot, halved and sliced
- pinch of salt and pepper to taste

Preheat your oven to 400 degrees and prepare a large, shallow baking sheet by lining it with foil. Rinse sprouts and remove any yellowing leaves. Slice off the bottom stems and cut each sprout in half. You can always cook off your bacon while you prepare the sprouts. Since I have the oven going at 400 degrees anyway, I usually just put my bacon in the oven at 400 degrees for 15 minutes. The bacon comes out crisp, and I just pour the bacon fat from the pan, into a bowl with the prepared sprouts. Toss all ingredients except the bacon strips in a bowl until everything is nicely coated with bacon fat. Like so:

Spread in a single layer on your prepared baking sheet, also making sure the sprouts stay in a tight heard (no stragglers!). Roast sprouts for 25-30 minutes, or until roasty, toasty, and delicious. Allow to cool for a few minutes before serving and don't forget to garnish with that crunchy, crumbled bacon!

You'll be pleasantly surprised when you taste these little guys. Brussels sprouts don't need to be a terror, in fact, they can be quite tantalizing! Everything is better with bacon!

Strawberry Pico de Gallo: The Flavor of Mexican Summer

noreply@blogger.com (Culinary Cara) — Wed, 05 Oct 2011 17:44:00 +0000

Mexican food is a favorite among many worldwide. It's spicy, it's bright, it's hearty, and complex - but not too complex. Chefs love the cuisine because of it's versatility, and exotic allure. A hot trend these last few years is getting creative with salsas, to add bright, zesty flavors to once boring proteins. Summer might be over, but that doesn't mean summer flavors should be! My strawberry Pico de Gallo takes salsas to an entirely new level for your favorite dishes. The best part? No cooking required!

Strawberry Pico de Gallo

- 2 cups chopped and hulled Strawberries
- juice of 1 Lime
- 1/4 cup chopped Cilantro
- 1/2 cup chopped Red Onion
- 2 seeded and minced Jalapenos
- pinch of salt and pepper to taste

Simply prep the above ingredients and gently mix them together in the container or bowl of your choice. It's best served freshly made, but it can stay in the refrigerator for a couple of days as well. You can also use this recipe as a basis for your own creations. Instead of strawberries, you can always substitute with mango, pear, and even pineapple! If you're a bit intimidated by heat, cut the measurement of jalapenos in half, use one instead of two. If you're a glutton for spicy punishment, add more heat (even add different peppers!), but be prepared for the fiery consequences. Serve this salsa atop of grilled chicken, fish, or even with chips as a creative appetizer. Don't be afraid to think outside the box and enjoy some new flavor combinations!

Deadly Cantaloupe Recall Strikes 17 States

noreply@blogger.com (Culinary Cara) — Wed, 28 Sep 2011 20:43:00 +0000

The third deadliest outbreak in the United States since the 1980's could be sitting in your produce aisle. Cantaloupe crops from the Jensen Farms/Rocky Ford in Colorado are confirmed contaminated with Listeria, a bacteria that has already claimed the lives of ~~13 Americans~~ 21 American citizens.

Photo courtesy of lesliehawes.com

The US Food and Drug Administration (FDA) posted an official press release regarding the details of the recalls, including a list of states these contaminated fruits were shipped to. Most deaths from this recall were elderly citizens, one of the groups most vulnerable to the bacteria. Other susceptible groups are children, pregnant woman, and those with weakened immune systems.

Listeria is a bacteria commonly found in soil, manure, decaying plants, and stream water. It can survive refrigerator temperatures to about human body temperature. Symptoms from infection can take as long as 2 months to be felt/diagnosed, and can manifest as meningitis.

If you come across WHOLE cantaloupes with a label marking it from Jensen Farms or Rocky Ford, don't but it! Also, always remember to thoroughly wash your produce before consumption.

If you know of grocers in your area that carry these particular cantaloupes, be sure to post and let us know!

Consumer Reports Scorns Viking Pro-Stoves

noreply@blogger.com (Culinary Cara) — Wed, 21 Sep 2011 03:52:00 +0000

Just because it's more expensive, doesn't always make it better. Always do your research when investing in your kitchen appliances, so you don't get burned!

Video Courtesy of ABC KGC-TV, San Francisco

The F-Word: Vol. 2

noreply@blogger.com (Culinary Cara) — Tue, 20 Sep 2011 04:08:00 +0000

Today's "F-Word" (the food word in case you're out of the loop) is brought to you by the letter "L"

The holidays are soon approaching, and being a huge fan of international flavor, I feel compelled to share a little German tradition with you:

Lebkuchen

[Layb-koo-ken]

Image from JustFoodNow.wordpress.com

Lebkuchen is a popular Christmastime treat in Germany, comparable to the American-loved Gingerbread Man, It's a spiced cookie containing cloves, ground hazelnuts, ground almonds, honey, citrus zest and ginger, just to name a few ingredients. The variations of this cookie are as diverse as the families that make them. You might also see these treats with other names such as Pfefferkucken (pepper cake, because of the spices) or Honigkucken (honey cake). Traditionally, they were lovingly decorated with icing, and packaged in decorated tins (Gee, I wonder where we got that from here in the States!) Lebkuchen has quite the rich history, with recipes dating back to about the late 1200's in medieval Germany! My favorite part, is that these cookies are not for hockey puck lovers, these sweet morsels have a softer texture that makes me swoon! Not to mention, your home will smell absolutely beautiful with the aromas of the season. You just might see a blog for a Culinary Cara version of this holiday delight. A German tradition, with a Texas twist, of course. So stay tuned!

The Ultimate Sandwich Hybrid: The Tejano Cubano

noreply@blogger.com (Culinary Cara) — Fri, 09 Sep 2011 04:03:00 +0000

Anyone who sampled an original Cuban pressed sandwich had the privilege of indulging in the savory, crisp, and zesty flavors nestled in between french style, Cuban bread. It's another classic example of how something so simple can be so spectacular, and also how peasant-style dishes are some of the absolute best. There's nothing like the taste of utilizing what's available and the love put into every bite. The Cuban people really have good ol' home cooking down to an amazing art. It's not too far off from Texas country cooking (as far as the ideology). It inspired me to put a Texas twist on this stunning sandwich, and might also give some old-fashioned cowboys an epiphany.

Cara's Tejano Cubano Pressed Sammich:

- 4 slices of French style bread (loaves larger than baguettes work nicely)
- 4 slices Swiss Cheese
- about 6 slices of Mesquite Smoked Ham (thin, deli cut is best)
- Dill Pickle slices
- Spicy Brown Mustard
- about 1 cup of Shiner Carnitas

Preheat your panini press to medium high heat. I like to use my 5-in-1 Cuisinart Griddle. Assemble sandwiches my spreading about 1/2 teaspoon of mustard on each slice of bread. Place each slice of Swiss cheese over mustard and add a layer of pickles over the cheese on one side only. Place ham over one side of sandwiches and pile a half cup of pulled pork or "Carnitas" over the ham layer for each sandwich. Top with other side of sandwich and cook in panini press for about 5 minutes, or until the cheese melts, and bread is pressed, toasty and crunchy. Cut on a bias with a serrated knife and serve.

If you don't have a panini press, you can always use the traditional sandwich press method. There was a time before griddle presses, you know! Try using a heavy skillet to cook your sandwich, and use a brick covered in foil as a weight. No brick? Use another heavy skillet to press your sandwich and put a couple of canned goods in the top pan as a weight. If you're into kitchen gadgets, you can always invest in a sandwich press weight.

This handy hybrid sandwich will really hit the spot, and won't feel like a brick in your stomach like the one you used to cook it with! It's quick, it's easy, it's exotic, and nothing short of a total flavor party. Viva el Tejano Cubano!!

The F-Word: Vol. 1

noreply@blogger.com (Culinary Cara) — Tue, 23 Aug 2011 01:57:00 +0000

Welcome to the first installment of Culinary Cara's "F-Word"!

...nothing obscene here! In fact, it's rather educational. The F-word is simply short for, the Food Word. In other words, the food word of the day! You'll see random F-words pop up in my blog, so stay tuned and learn more foodie terminology. Impress your friends with your nifty tidbits of expertise- even if you're not an expert at all!

So perhaps in jest, I'll make today's F-word a little relevant to my readers presumptions ;)

Today's F-Word is:

Fugu

[Foo-goo]

Image from ProvidingInformation.com

Fugu is a species of Japanese puffer fish, also known as blowfish by many. It's considered a delicacy in Japan, and is making it's way across the world. These sea creatures are also highly poisonous (containing tetrodotoxin), and must be prepared by special-licensed chefs. As many as 6 people per year die from fugu poisoning, yet many thrill-seekers still take the risk to dine with death. Fugu is tradtionally served sashimi style, and fittingly presented in the shape of a chrysanthemum [chr-eh-san-thi-mum] flower, the symbol of death in Japanese culture.

Image from Japan Online Wordpress

As well-imagined, such a dish can be pricey, running around $200 American. Is it worth the risk and money? You be the judge, but hopefully you live to tell your story.

Breakfast with an Exotic Flare: Chai French Toast

noreply@blogger.com (Culinary Cara) — Fri, 12 Aug 2011 04:24:00 +0000

There's only one thing better than pancakes for breakfast, and that's french toast! Something about getting a plate of custardy, bready, rich and sweet goodness placed in front of you - well it really makes you feel special. The idea that something so simple can be so elegant and flavorful is just astounding, and keeps us coming back for more. Many cooks take their own spin on the classic breakfast, adding vanilla, cinnamon, fruit, and even cream cheese fillings. My recipe takes it a step further, into a more exotic realm, something with a more worldly flavor:

Cara's Chai French Toast:

- 5 to 6 slices of white bread
- 3 eggs
- 1/2 cup Whole Milk or Heavy Whipping Cream
- 1/2 cup Tazo Chai Latte Concentrate
- about 1/3 stick of butter

Pre-heat your griddle or a non-stick pan. I prefer using my Cuisinart 5-in-1 Griddler and preheat on the griddle setting to 350 degrees. If you don't have one of your own, simply preheat a non-stick pan over medium heat. Whisk milk, eggs, and chai in a wide bowl large enough to soak bread. Soak each bread slice one at a time, and allow each side to soak for about 30 seconds. Butter your cooking surface, and allow bread to cook for about 4 minutes on each side. You'll know when it's ready to flip when you start smelling those aromatic chai spices. Gently spread slices of butter over hot french toast. If necessary, you can keep them warm on a sheet pan in a 250 degree oven. Top with your favorite fresh fruit and syrup and serve.

Let this be the shining star of your breakfast plate and show that special someone how much you mean to them, and open their minds to some exotic flavors along the way! Feel free to get creative with different types of bread, and create your own version of this scrumptious recipe.

Sides Made Simple: Roasted Potato Infusion!

noreply@blogger.com (Culinary Cara) — Tue, 02 Aug 2011 02:45:00 +0000

A lovely dinner just wouldn't be complete without an equally beautiful side dish to accompany it. Problem is, we often become so focused on the entree, that we neglect our sides, subjecting our main dish to frozen veggies, canned beans, and instant mac and cheese. There's something to be said about the elegance of simplicity. A simply, and freshly prepared side dish, will really make your meal sing!

Cara's Roasted Potato Infusion

- 6 cups Yukon Gold or Red Potatoes, cut in 1 inch cubes

- 2 medium Shallots, thinly sliced

- 1 teaspoon Rosemary leaves

- 2-3 tablespoons Garlic Infused Olive Oil

- 1 teaspoon Salt

- 1/2 teaspoon Pepper

Preheat oven to 400 degrees, and prepare a large, shallow baking pan. Line pan with foil. Toss potatoes and shallot with olive oil and seasonings. Add rosemary leaves. If using dried rosemary, make sure to firmly rub the leaves together to release their oils. If using fresh, be sure to lightly chop them to expose the inside of the leaves. Spread mixture evenly in your baking pan, and roast in the oven for 30 minutes. Make sure to stir the potatoes around halfway through the cooking time, about 15 minutes. Allow the potatoes to cool when done for about 5-10 minutes. Remember, potatoes retain heat very well, they don't call 'em, "hot potatoes" for nothing!

Just a few extra minutes, with a few, simple pantry staples, can make for a classic and stunning side dish! So good, in fact, that your spuds might outshine the entree. Either way, you won't have any objections to this tasty counterpart!

NBZ8ESJ38WD6