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Sprinkle Bakes

Sprinkle Bakes

Today is the opening of Wes Anderson's new film The Grand Budapest Hotel, and I am SO excited to go see it! I've always loved his work - the strong visuals and nostalgia - it's like seeing fairytale illustrations come to life on the big screen. This new movie holds an extra ounce of delight for me because one of the main characters is a baker, and she's employed at a beautiful patisserie called Mendl's.
Ingredients 1 teaspoon unsalted butter 4 cups heavy cream 2 teaspoons salt, divided 1 teaspoon freshly ground black pepper 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices 8 ounces Swiss cheese, grated Directions Preheat the oven to 400 degrees F. Scalloped Potatoes Recipe : Emeril Lagasse Scalloped Potatoes Recipe : Emeril Lagasse
Ingredients 1 extra-large egg 4 extra-large egg yolks 1/2 cup sugar, plus 1 tablespoon for each serving 3 cups heavy cream 1 teaspoon pure vanilla extract 1 tablespoon orange liqueur (recommended: Grand Marnier Directions Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Creme Brulee Recipe : Ina Garten Creme Brulee Recipe : Ina Garten
From the Kitchen to the Table - Cooking with Raclettes For a great cooking event, host a Raclette party! When you're looking for a dinner party idea that is as easy as fondue, but slightly different, try hosting a raclette party. Raclette is a type of cheese from Switzerland that is traditionally prepared with potatoes on a special raclette grill. The grill heats numerous small pans in which each guest melts the raclette with his or her choice of selected toppings. The holiday season is the perfect time to introduce great new tastes into your seasonal entertaining. From the Kitchen to the Table - Cooking with Raclettes
All the award-winning restaurants at the CIA in St. Helena are part of our students’ educational experience. Reservations are suggested for all restaurants except The Bakery Café by illy. The CIA in California-The Culinary Institute of America The CIA in California-The Culinary Institute of America
Bouchon Bakery | Yountville
Farmstead at Long Meadow Ranch showcases the seasonal, ingredient-driven American farmhouse cooking of executive chef Stephen Barber. Housed in a former nursery barn, our 110-seat restaurant revolves around a central open kitchen with booth and central seating, community dining, and a full bar. We feature an authentic farm-to-table menu. The ingredients are foraged from local sources and feature Long Meadow Ranch's all natural grass-fed beef, organic and sustainably produced eggs, fruits, vegetables, extra virgin olive oil, vinegar, and honey. Possessing a substantial background in Southern cooking styles, Stephen emphasizes a wood-burning element for select dishes. Stephen’s kitchen at Farmstead at Long Meadow Ranch is also outfitted with a plancha, a cast-iron grill ideal for searing Long Meadow Ranch’s healthy, tender, and flavorful grass-fed Highland beef. Long Meadow Ranch - Farmstead - Restaurant Long Meadow Ranch - Farmstead - Restaurant
Foodess We aren’t major carnivores, but I’m trying to plan the veggie meals in more intentionally. Well, maybe I should rephrase that. I am not a major carnivore. My hubby deals with this, and appreciates a hot meal on his plate, even if he’d really prefer that his daily dinner once had a heartbeat.

Foodess

smitten kitchen Thursday, January 16, 2014 pear and hazelnut muffins We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut. Thus, when I come upon a new muffin recipe — or in this case, when my son is told to pick a recipe for us to make from a new book, and he predictably chooses the thing that most resembles cake — I immediately assess the list of ingredients and label them accordingly: Continued after the jump » Monday, January 13, 2014

smitten kitchen