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5th Blogiversary Give-Away

5

To celebrate 5 Years of the Les Petites Gourmettes Blog, we’re gonna have a little “comment contest.” (BTW, the official birthday was August 16th, in case you want to mark your calendar and send me a card next year)

All you have to do to be eligible to win is tell me your favorite recipe that I’ve posted over these past five years (see exact details on precisely how to do that below.) It shouldn’t be too hard, there are over a thousand recipes to choose from.

It can be a recipe you’ve made … I hope you’ve made at least one that you’ve liked!

If you’ve never cooked a darn thing from here or you are new to the site, it can be recipe that looks especially tasty and that you’d like to make or have someone else make for you in the future.

Here is what you’re playing for:

One 7″ Heston Blumenthal stainless steel Santoku chef’s knife
   and
One Ballymaloe red apron

knife and apron

Here is why I have these two beautiful items to give away …

When I signed up for the all-day cooking class at Ballymaloe Cookery School in Ireland, I received an email with instructions to bring a chef’s knife, apron and towel for the class.

I forgot.

ballymaloe shop

So, the night before the class, I purchased the required items in The Ballymaloe Shop.

Believe me, the last thing I need is another apron or another chef’s knife. The towel, I’ll keep as a memento from the class. One can never have enough towels!

ballymaloe kitchen

The knife and apron were gently used only one day, by me, at Ballymaloe. (See it there on the counter in the photo above?) The apron has been washed and maybe I’ll get around to ironing it before I give it to the winner… maybe not.

The price tag is still on the knife, 59.95 is the value … and that was in euros!  I don’t recall the price of the apron, but all in all it’s a brilliant prize!

60 bucks

British and Irish people say “brilliant” all the time, I’m trying to incorporate into my repertoire.

Here’s what you have to do to be eligible to win:

Find the post for that favorite recipe of yours and leave a comment on that post. Any comment will do, hopefully something nice, like, “I made this and it was the best thing I ever ate.” Or maybe, “Linda, this recipe is a winner and I want to be a winner too. Pick ME!”

However you’re feeling at the time is perfect.

You may enter up to five (5) times, leaving a comment on up to five posts. NOT five comments on one post, five different comments on five different recipes.

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August 22, 2014   3 Comments

grilled fresh figs

Remember, tomorrow I’ll be having a 5th Blogiversary Contest. Be sure to come back and participate to be eligible for a great prize!

woody rosemary

Tough woody rosemary stems make wonderful and flavorful skewers for the BBQ. The first trick is to take care to get thick woody stems and not fresh soft stems.

See the difference in the photo above? That top rosemary branch is what you’re looking for.

soak rosemary

Trick number two is to soak the rosemary stems in water for at least 20 minutes before grilling. This will prevent the stems from burning to a crisp before the food you have skewered on them is cooked.

foil protector

Finally, trick number three is to put foil down on the grates of the grill, under the rosemary leaves at the top of the skewers to keep them soft, fresh and char-free.

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August 21, 2014   No Comments

Japanese seven spice

cedros

While Peggy and I were staying in Carlsbad, we spent an afternoon shopping in the Cedros Design District in nearby Solana Beach. It’s one of my “must-do treks” whenever I’m in the San Diego area.

shopping

Most often, I go shopping there by myself and don’t stop for lunch, but lunch was a must to keep with our theme of “Shopping, Drinking, and Eating.”

wild note

We actually ended up eating and drinking twice during the long afternoon, both times at the Wild Note Cafe, on Cedros Avenue. During our second stop, we had the best edamame of our young lives.

Of course, upon my return home, I promptly figured out the (very easy) recipe.

Enjoy!

Japanese seven spice

First, a word about Japanese seven spice. It can be difficult to find. I looked in the grocery store, no luck. Then I went to Cost Plus World Market, and after much searching and armed with the fact that I knew exactly what I was looking for, I found it. It was not marked “Japanese seven spice” but rather by one of its other names, nanami togarashi. You can, of course, also find it on Amazon.

Japanese seven spice, also known as shichimi togarashi or nana-iro (nanami) togarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients.

A typical blend contains:

coarsely ground red chili pepper (the main ingredient)
ground sansho
roasted orange peel
black sesame seed
white sesame seed
hemp seed
ground ginger
nori

Trust me, it’s worth taking the extra effort and making a special trip to find it.

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August 20, 2014   2 Comments

rocket & sweet chili chèvre

flowers

In yesterday’s comments, Vicki asked for more recipes using the new Sweet Chili Chèvre from Trader Joe’s that I was touting.

Your request is my command.

Zucchini, Fennel, and Marcona Almond Salad1

Rocket, Roasted Zucchini, Fennel, Chèvre and Marcona Almond Salad

Simple Balsamic Vinaigrette
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste
1/3 cup olive oil

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August 19, 2014   3 Comments

back – hopefully not forgotten

braincation

I don’t know if anyone noticed, but I took a little “blog vacation” and didn’t post for six straight days, my longest stretch of “time off” in 5 years! Coincidentally, my 5-year Blogiversary was on Saturday, August 16th … and I missed it!

5

Seems like a rather big day to miss, but missed it I did. The bad part about that is  … I was planning on holding a contest on the auspicious occasion, giving you a chance to win something very cool.

What to do?

How about we have the contest later in the week? In the meantime, start thinking about your favorite recipe that I’ve posed in these past five years. That will somehow be worked into the contest. Until then, another recipe for your consideration.

Roasted Fresh Figs Stuffed with Sweet Chili Goat Cheese2

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August 18, 2014   7 Comments

jk

It’s been so long since I put up the Friday Funnies, that I’m thinking this single Monday Funny may be needed to get your (my) week started.

Enjoy!

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August 11, 2014   No Comments

my hotel must-haves and a travel tip

Peggy and I are back from California. Summer travel is pretty much finished for me.

peggy on the patio

After living in hotel rooms for three of the last four weeks, I would like to share with you my top three hotel room must-haves:

free wifi

1.  Free WiFi. In the room. Not someplace “in the lobby.”

light mirror       2.  A well-lit bathroom, preferably furnished with a lighted magnifying make-up mirror.

pillows

3.  A minimum of two pillows per person, preferably with an extra one or two.

Obviously I’m not counting clean and comfortable rooms and a courteous and helpful staff as must-haves, those are “you better have that or I’m not staying here.”

My three “must-haves” are the things that really make me happy that I picked a particular place to stay. If they are missing, it makes me sorry I didn’t find someplace else to rest my head.

bottles

As for my travel tip, it involves your bottles of liquids. I’m sure we all put our liquids in zip-lock bags to prevent them from leaking on our clothes, luggage and other valuables. Mine still often oozed a bit and leaked in the zip-lock bag.

No more!

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August 10, 2014   5 Comments

Carlsbad, CA

We own a week at a timeshare in California. In Carlsbad, which is north of San Diego, to be specific. We haven’t used our week there the last several years, having rented it out instead. The main reason we haven’t used it is because we’ve either been vacationing elsewhere that same week or have just returned home from a big trip, such as Hawaii last year and Alaska the summer before.

carlsbad inn

It was the same situation again this year, having returned from Ireland only a week before our Carlsbad week began.

Well, this time around, I decided to use it anyway. Dave and Connor both had to return to work but since I don’t have classes to teach, I asked Peggy to come with me and we are here and we’re having a ball.

The week is from Saturday to Saturday, but since we both had commitments on Saturday, we drove out early on Sunday morning. Here is my day-by-day account of our trip so far:

Sunday – Friends and Family Day

wind farm

We were on the road a little after 7:00 and it was smooth sailing as we crossed the Arizona/California border. The California desert skies were cloudy, gray, and beautiful!

storms a brewing

Then things got a little more serious as the clouds were so low and so thick that this is what we encountered.

low visibility

A bit of rain and very low visibility! We made it through all that and arrived at “The Inn” just before 2:00.  Marissa was in town, visiting high school and college friends, Kaley and Petra. Elementary school friends, Lindsey and Alyse, also came to town for the girlfriend summer reunion.

beach girls

Add to that, high school friend, Julie, who is pregnant with her second, is staying right here at “The Inn” with her entire family… and you have not only a girlfriend reunion, but a brief mother and child reunion too!

When the girls arrived, they came up to our room for a “welcome” glass of wine before going down to the beach to meet up with Julie.

Norte

After beach time we all had dinner at Norte Mexican Food, which is adjacent to the property. Then the girls were off, insert sad face here.

ocean sunset

We’ll end Sunday with a beautiful California ocean sunset, photo courtesy of Peggy.

Monday – Foreign Adventure Day

Peggy’s had an itch to go to Mexico for a while now. She just bought a new house and it has a lot of Mexican/Southwest flair. We decided it made sense to drive from Carlsbad to Tijuana (56 miles, 1 hour drive) instead of from Scottsdale to Nogales (183 miles, nearly 3 hours) so off we went.

good food

We had fun shopping and eating and drinking, especially eating and drinking! I always forget just how great Mexican food is in Mexico. Go Figure! The Mexican flag guacamole was outstanding and pretty darn cute and the shrimp ceviche – delicious!

peggy in tijuana

All was good until we decided it was time to leave Mexico. We sat in the line of cars at the border for FOUR (4) hours, I kid you not. It was horrible!

elote

You move soooo slowly that there are vendors set up between the lanes of cars and they are selling everything you can imagine; ceramics, churros, dulces, tostilocos, burritos, elote, lawn ornaments, purses, toys, everything you can image! There are hundreds of them and even more of you, sitting trapped like prisoners in your own car. Let me say that four hours is a long time to sit after drinking beer all afternoon, if you know what I mean. It was torture!

border

We were happy when we finally saw the border, but it still took nearly 35 minutes from this spot. My advice? NEVER drive into Tijuana. Park your car and walk across! Live and learn.

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August 7, 2014   10 Comments

Chicken Panzanella Salad

Here, as promised, is the second salad I served on “Dinner and Cards” night this past Friday.

main course salads

Another super quick and easy main course salad that is perfect for summer. It is especially easy and summer-friendly if you start with a purchased rotisserie chicken.

I was too lazy (or maybe it was just too hot to make another stop while shopping) to get a rotisserie chicken – since they don’t sell them at Trader Joe’s, which was the only stop I made.

roasted chicken

So, I started from scratch and roasted a little organic free-range hen instead.

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August 5, 2014   2 Comments

surprise ingredient

Raw Chocamoca Tart with Espresso Syrup

Isn’t this tart beautiful?

You will not believe what this ultra rich and creamy dessert is made with.  And believe it or not, it is all raw. No baking involved, perfect for Arizona summers.

This is the final recipe I will be sharing with you from my full-day cooking class at Ballymaloe Cookery School in Ireland.

Raw Chocamoca Tart with Espresso Syrup3

I have saved the best for last.

When I first heard what the secret ingredient was, I was certain that I would not like this dessert. Oh, how wrong I was! You’ll have to read the recipe and check out the photos to see what I’m talking about. I don’t want to give it away quite yet.

line pan bottom

Instead of a tart pan, the dessert uses a springform. Since it’s not cooked, there is no reason to cut out a perfect circle to line the bottom of the springform. Just place a piece on the bottom part of the pan…

attach ring

Attach the sides, the ring part of the pan, and you’re ready to rock and roll.

remove from base

Removing it is a breeze as well. Run a sharp knife around the edges to loosen, then remove the ring and slide a long thin pallet knife or spatula between the paper and the base…

remove from bottom

…to move the tart, with the paper, to the counter.

tart pan bottom

Then, use the removable bottom of a real tart pan to transfer the tart from the paper to a serving plate.

move to platter

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August 4, 2014   4 Comments