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MY LIFE AFTER CATERING. Life things that I'm in love with. Sharing and caring for all things in GOD's beautiful world.

Monday, August 23, 2010

CULINARY MONDAY- "Volauvent"

VOLAUVENT (vawl-oh-VAHN) Meaning "flying in the wind" because the pastry is light & airy
Credited to the French, volauvent is a puff pastry shell that looks like a pot with a lid. (On occasions I have seen them being referred to with out a lid). But it is a bowl of puffed pastry that is cooked then filled with sauced based fillings such as creamed chicken or thick beef or fish stew. Then the 'lid' is placed back on top and served. Most often served as a main course, it is sometimes small and served as an appetizer.

Saturday, August 14, 2010

"SCONES, FINGERS OR FORK?

I had lunch yesterday at our local tea room (Holly Cottage Tea Room)and was seated in the front room in a corner by myself. I had a great view of everyone in our room as well as some in two other rooms. As I waited for my lunch to arrive I watched others as they were eating. I noticed several things. Some chose to eat their scones with their fingers, while others chose a fork. While I prefer the fingers, I watched still as some chose to eat their panini's with their knife and fork as well. (Not an easy task I must say). Those eating it with a with a fork would probably have been appalled at me since I choose to hold it in my hand and also........dip it in my bowl of delicious tomato- basil soup! (NO!!!!)
But it certainly was a pleasant visit. Being alone you observe so much more. It was very crowded and there were at least four birthdays being celebrated. There was a grandmother and her granddaughter learning how to have tea "properly" (sweet child became so overwhelmed at one point she started crying), there was yet another grandmother and granddaughter, but she apparently was well versed in tea already and going on like a pro! (She ate her scone with her fingers). So I'd like to know about you, fingers or fork and do you dunk your panini in public? Just asking.

Tuesday, August 10, 2010

BRYAN- IVEY WEDDING

This was such a sweet, Christian filled wedding. And the third wedding I have catered for this extended family. I was blessed to cater two of Laura's cousins weddings in the past. Now I know there are three more girls in the family and I hope to be privilaged enough to get their weddings as well. I can hope anyway. Please enjoy the affair. Fruit & Chocolate Fondue
Couldn't get to the cheese or fruit stations before the guest dug in!
Tablescapes & food for 300+

Shrimp!!
Italian Pasta Salad
Spicy Meatballs & Chicken Salad Croissants

Franks in a Blanket & Hotwings
Congratulations!
Adam & Laura Ivey

Wednesday, August 4, 2010

Catered Affair for Sarah

I have many favorite clients, but by far my best and most favorite client is Sarah & her husband Dave. I have had the pleasure of catering for their family, as well as his company, over the last 5 or more years. There have been children's and both parents birthdays, graduations, holidays and just fun neighborhood dinners. So many things we feel like family! This night we celebrated Sarah's birthday. There was Chicken Satay with Spicy Peanut Sauce - everyone loved this.
The much loved spicy BBQ Meatballs- her son's favorite. (I hid a few away for him since he wasn't home in time to make the party)

Her husband Dave's Favorite- SHRIMP!!
We cooked Chateaubriand and also, fresh Haddock that Dave & their son caught while in Alaska and it was served with my
Peach & Mango-Jalapeno Chutney.
They love to entertain with all the guest seated around several tables facing each other, so as not to have anyone be left out. Then they pass the food "family" style. It's such a pleasure to cater for them and see the friendship and camaraderie they share with their neighbors.
That's Sarah in the blue & white top thanking her guests for coming and letting them know how much they are loved.
Great fun, great people!
HAPPY BIRTHDAY SARAH!!!!

Tuesday, August 3, 2010

"Shrimp Diavolo"

I've had some beautiful basil that I've been wanting to use before it goes totally into bloom, so I decided to use up some left over shrimp and had a wonderful meal from it last night.
Shrimp Diavolo
(Diavolo is Italian for devil. I use it here because of the spiciness)
Enough cooked pasta of your choice for 2 servings (I used angel hair)
2 tbsp of olive oil
1 pound of peeled & deviened shrimp
1-2 cloves of garlic, minced (more or less to your taste)
1/2 cup of good white wine
1/4 cup fresh basil, minced
1-2 tsp of red pepper flakes
1 can of diced tomatoes, drained
In a large sauce pan saute the shrimp, just until pink, in the olive oil. DO NOT OVER COOK.
Remove the shrimp and set aside. In the same pan saute the garlic until light and golden, do not let it burn. Remove the pan from the flame and pour in the wine and return to the flame. Simmer the wine for about 3 - 5 minutes. Add the basil, red pepper flakes and the drained canned tomatoes. Simmer for about 5 minutes or until heated through. Add the shrimp. Salt to taste. Serve over the cooked pasta, garnish with basil.
As a rule, seafood dishes are not served with grated Parmesan, but I do on occasion use it on this dish.
Hope you enjoy!

Monday, August 2, 2010

"CULINARY MONDAY"- 7 MINUTE FROSTING

As a child my mom would always have this "special" frosting she made for cakes, especially coconut cakes. I never knew what it was until just a few years ago. It's the wonderful "7 Minute Frosting". I'll bet most of you have either had it or even use it. But for those who have never heard of it this is by far the best frosting for your coconut cakes. It's beautiful and shiny when used alone without adding coconut on the outside.
7 Minute frosting consists of egg whites, cream of tartar, vanilla, sugar and water. It is cooked over a double boiler and beaten until stiff peaks form- usually 7 minutes, hence the name! Paula Deen has a good recipe that can be found here http//www.foodnetwork.com/recipes/paula-deen/7-minute-frosting-recipe/index.html Also on this page there is an icon to go to a GREAT coconut cake by Alton Brown. It is a really good one to try.
Hope you enjoy!