A 22-Course Meal in 22 Settings

Watch this 4-minute video on YouTube from The New York Times.  So wish I could experience this -- at Ultraviolet Restaurant in Shanghai.  Chef Paul Pairet has transformed the dining experience into an amazing theatrical production.

Recipe: Milk Chocolate Panna Cotta

Need a fun chocolate dessert to make for the holidays?  Try this Milk Chocolate Panna Cotta recipe that I found on Martha Stewart's website.  There's something about the texture of panna cotta that I LOVE.  The gelatin gives it a different consistency than mousse, but note that this recipe is still as rich and decadent as mousse.

I topped the panna cotta with homemade Kahlua whipped cream (beat up some heavy whipping cream with a little powdered sugar and Kahlua), chocolate shavings (used a vegetable peeler to create curls off of a regular chocolate bar) and raspberries.

Delish.

Have a Happy Thanksgiving!!!

Sparkling: Maschio Prosecco Brut DOC Treviso

Note:  I'm not a supertaster nor a sommelier or wine connoisseur.  These are just simple tasting notes for myself and to remind me whether I liked the bottle.

• Grape:  100% Glera grape
• Official Tasting Notes:  Sparkling wine that is a light straw yellow in color with a lively froth; a bouquet of white peach 
• My Tasting Notes:  Light, citrusy, ever so slightly sweet, not very complex, would buy to use in cocktail recipes
• Price:  $10-13

Recipe: Father's Day Pork Chops

Why did it take us so long to make this recipe -- Father's Day Pork Chops (it's clearly not even close to Father's Day) from Bon Appetit magazine's June 2011 issue (p.59).  It's been in my recipe folder for, well, over 2 years!

After eating one pork chop (note: I didn't buy bone-in), I wanted another!  I literally can't wait till our next meal where I can eat leftovers.

The red wine vinegar really made the pork chops tender.  And the panko crust. . . delicious!  We've made panko-crusted dishes like this before, but this recipe was perfect and extremely easy.  Ingredients include:  pork chops, red wine vinegar, flour, eggs, panko, lemon, thyme, oregano, olive oil, pepper and Kosher salt.

Try this recipe!

Recipe: Farro Salad

I can't figure out where I got the Summer-Vegetable Farro Salad recipe that we made as a side to our Jenga Ribs.  It's going to be a staple for us -- so delicious and healthy and takes only about 15 minutes to make.

Here's the recipe. . .

• Make 1 1/2 cup farro per instructions on the package.  We use Trader Joe's 10 min farro and use broth instead of water to give the farro extra flavor.
• In a large bowl, toss the following:
• 2 Persian or small seedless cucumbers, thinly sliced (or remove the seeds from a regular cucumber and cut into chunks)
• 1 1/2 cup halved grape tomatoes
• 3 green onions (white and pale green parts only), thinly sliced
• 5 radishes, thinly sliced
• 1/5 cup finely chopped mixed fresh herbs (parsley, chives, basil and tarragon) -- we used chives and basil
• A splash of balsamic vinegar
• A tbsp or so of extra virgin olive oil
• Pepper and Kosher salt to taste
• When the farro is cool, add it to the bowl with vegetables and toss to combine.
• Sprinkle with 1/2 cup of crumbled feta or goat cheese.

Best Airport Eats

According to Urbanspoon, here are the Best U.S. Airport Eats.  Check them out while you're traveling this holiday season. . .

Hartsfield-Jackson International Airport (ATL) • One Flew South • Atlanta Braves Allstar Grill • Cafe Intermezzo • Sweetwater Brewing Company

Los Angeles International Airport (LAX) • In-N-Out Burger • Pink's Hot Dogs • La Brea Bakery

John F. Kennedy International Airport (JFK) • Brasserie La Vie • Shake Shack • Deep Blue Sushi • Uptown Brasserie

San Francisco International Airport (SFO) • Ebisu • PIQ • Cat Cora's Kitchen • Andale Mexican Restaurant

Seattle Tacoma International Airport (SEA) • Vino Volo • Beecher's Handmade Cheese • Anthony's Restaurant & Fish Bar • Dish D'Lish

Chicago O'Hare International Airport (ORD) • Tortas Frontera • Wicker Park Seafood & Sushi • Gaslight Club • Garrett Popcorn Shop

Recipe: Jenga Ribs

Jenga ribs = ribs that are stacked like when you play the game jenga.  As you can see from the photo, mine were just ribs.  I didn't stack them.

This recipe is from Bon Appetit magazine's February 2013 issue (p.18).  It's one of those where people write in and ask Bon Appetit to see if they can get the recipe of a menu item from the restaurant.  I'm still waiting to see if the magazine will obtain and publish the recipe that I requested -- Truluck's Carrot Cake (see my haiku in its honor).

Here was the request in the magazine:  "Dear Bon Appetit, on a trip to Wyoming, we had the best ribs at Nostalgia Bistro in the little down of Dubois.  Find me this recipe and I'm yours forever."

Funny.

The recipe is good and very easy -- the ribs were fall off the bone tender, but it smelled and tasted like Chinese 5 spice?!  Five-spice powder generally has the following mix of ingredients:  star anise, cloves, cinnamon, Sichaun pepper, fennel seeds . . . but this recipe called for paprika, chili powder, black pepper, cumin, onion powder, cinnamon and coriander.

I prefer other rib recipes that we've made in the past, so probably won't make this again.  But again, this is a great recipe if you think you'd like the flavor of  the ingredients I mentioned above.

2014 Food & Beverage Trends from Baum + Whiteman

I love reading about food & beverage trends.  Here is the 2014 forecast from Baum + Whiteman, an international food & restaurant consultancy.

Yogurtland's Holiday Flavors

12 flavors. 6 toppings.

Each week for the next six weeks, two new holiday flavors will be introduced. Also, for Yogurtland Real Rewards members, purchases made on Monday, Tuesday, or Wednesday through December 31 will earn double points toward free yogurt!

Week 1:

• Spiced Apple Cider Sorbet, a dairy-free sorbet made with apple juices, cinnamon, nutmeg, and clove
• Salted Caramel Pecan, made with caramel, dulce de leche, Yogurtland’s exclusive pecan butter, and a hint of salt

Week 2:

• Chocolate Mocha, a no-sugar-added frozen yogurt with Sumatran coffee and a blend of cocoa
• Sticky Toffee Pudding, made with sweet sponge cake and chopped dates and covered with butter toffee

Week 3:

• Cranberry Orange Tart, made with New England cranberries and Florida orange juice

• Butterscotch

Week 4:

• Chocolate Mousse Pie

• Egg Nog

Week 5:

• Vanilla Custard

• Cinnamon Roll

Week 6:

• White Chocolate Peppermint

• Raspberry Pomegranate Tart

Holiday toppings include:

• Chocolate Espresso Beans

• Chocolate Nonpareils

• Chocolate Heath Bar

• Oreo Disks

• Cheesecake Chips

• Peppermint Bark

We will be stopping by our local Yogurtland soon.  Very soon.

Definition: Stuffing vs. Dressing

Turkey on your mind?  With Thanksgiving just around the corner, will you be making stuffing or dressing?

There is a difference!

Stuffing is cooked inside the bird.
Dressing is cooked separately.

Restaurant Menu Trends for 2014

I always enjoy reading Andrew Freeman & Company's restaurant menu trend report.

Biscuits, ice cream sandwiches, tea & tea cocktails are just a few of the trends we may be seeing soon. . .

Recipe: Salt-and-Pepper-Biscuits; Grilled Brussels Sprouts with Chanterelles

You know you've cooked a lot . . . 

Salt-and-Pepper Biscuits
Grilled Brussels Sprouts with Bacon & Mushrooms

We literally cooked up a storm last night -- there were pots and pans everywhere!

• Thomas Keller's roast chicken recipe (without the bed of root vegetables) - always delicious
• Salt-and-Pepper Biscuits (Bon Appetit Magazine - Nov 2013, p.128 with photo on p.126)
• Grilled Brussels Sprouts with Chanterelles (Bon Appetit Magazine - Nov 2013, p.139 with photo on p.138)
• Homemade vanilla ice cream with mint chocolate chips

The biscuits and Brussels sprouts recipes were new for us, and they both get huge thumbs up.

The Salt-and-Pepper Biscuits were absolutely delicious.  It was my first time making biscuits from scratch, and it was so easy -- something I'll be able to whip up anytime (and in 30 min max) as long as I have sour cream and heavy cream in house.  There are only 9 ingredients in this recipe: sour cream, heavy cream, baking powder, kosher salt, sugar, black pepper, flour, butter, sea salt.

We modified the Grilled Brussels Sprouts with Chanterelles recipe, and it turned out great:

• Used baby bella mushrooms instead of chanterelles
• Roasted the Brussels sprouts with my roast chicken instead of grilling them
• Didn't use all of the bacon fat to cook the mushrooms, shallot and garlic (it would've been way too greasy)

I can't wait to eat the leftovers this week.  Tonight we're going to try the Thai Beef with Basil recipe (Bon Appetit - Nov 2013, p. 54).