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As seen this morning on TV – Executive Chef Andy Floyd whips up some stuffed mushrooms for the Holidays! Yum.

Stuffed Mushrooms

Ingredients:

1/4 cup Italian-style dried bread crumbs

1/4 cup Pecorino Romano cheese

1 garlic clove

1 Tbsp. Italian parsley

1 Tbsp. Sage

1/4 cup Extra-Virgin Olive Oil

10 Large White Mushrooms

Method:

1.    Preheat the oven to 400 ̊

2.    Stir the bread crumbs, Pecorino Romano, garlic, parsley, sage, salt and
pepper, to taste, and 2 Tbsp. olive oil in a medium bowl to blend.

3.    Drizzle a heavy large baking sheet with olive oil, to coat

4.    Spoon the filling into the mushroom cavities and arrange on the baking
sheet, cavity side up

5.    Drizzle remaining oil over the filling in each mushroom. Bake until the
mushrooms are tender and the filling is heated through and golden on top,
about 25 minutes

6.    Serve warm or room temperature

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Let Us Host Your Holiday Party

Something’s stirring in our kitchen…

Gather ’round our table for a new kind of Holiday party – a cooking party at The Kitchen Table. Let us help plan the perfect party for your friends, family, or office this Holiday season. We’ll treat you to lots of good cheer, a dining room full of bite-sized gifts, and a one-of-a-kind, hands-on experience in the kitchen.

The Holidays are nearing and space on our calendar narrowing – so don’t delay in booking your event at The Kitchen Table this Holiday season. Contact our Event Coordinator today for more information or to book your party.

Not feeling the Holiday spirit yet? Here’s a sweet recipe to help get your Holiday planning started.

Fleur de Sel Caramels

Makes 16 pieces

Ingredients:

½ cup sugar

¼ cup corn syrup

5 Tablespoons butter

1 ½ cup heavy cream

1 Tablespoon Fleur de sel

½ teaspoon vanilla extract

Method:

1. Line the bottom of a 8-inch square baking pan with greased parchment paper.

2. In a deep sauce pan combine the sugar, corn syrup and ½ cup water. Bring to boil over medium high     heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir – just swirl the pan to mix, and watch carefully as it can burn quickly towards the end.

3. In the meantime, heat together the cream, butter and one teaspoon of fleur de sel, set aside.
4. When the caramelized sugar is golden brown, slowly add the hot cream mixture to the caramel – it will boil up violently.
5. Stir in the vanilla with a wood spoon and cook over medium heat for 5 – 10 minutes, until the mixture reaches 248˚ (firm ball) on a candy thermometer.
6. Very carefully pour the caramel into the prepared pan and refrigerate until firm.
7. When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board.

8. Genly cut the caramels into one inch pieces, sprinkle with the remaining fleur de sel and wrap or serve.

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