Friday, October 28, 2011

dracula dinner

"We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians"
"I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata".'
Bram Stoker

i'm really not much for horror stories
if the opening chapter
references two meals
i become open-minded

for the record
it is a well written story
with astounding imagery

we all know
is the only vampire
that counts
(get it? count dracula!)

if you are indecisive
your halloween meal
or this weekend lead

i present to you an idea
both clever and delicious

dracula dinner party
recipes inspired by
the words of stoker himself
dracula dinner party
chicken paprikash
eggplant implatata-ish
(printable recipe)
hungarian-bacon stuffed corn fritters
(printable recipe)
other recipes coming soon
custard tart with sour cherry glaze 

*the final recipe will be up soon--if you want more fun ideas for halloween...i will be a guest on azmomofmanyhat-radio this afternoon. pull up the archived podcast if you miss it

Friday, October 21, 2011

travelogue spokane {travel}

spokane, washington was my home for 6 interrupted years
interrupted because
the years weren't consecutive
 i attended university here
then left
transferred back for a job
and left again
i return several times each year
for meetings
and i find myself
envious of spokanites
it. is. true.
each time i return to spokane i find new treasures

frozen mornings, warming to crisp afternoons
flaming red leaves of trees readying for winter
a crook of the river, hugging a long forgotten road

along a stretch of highway leading out of town
sits a charming eatery
a jewel of a place
called chaps

walking in the door
is more like stumbling into a magical cottage
i felt a bit like gretel  
following the scent of sugar and spices
to an airy room
dressed in chandeliers, marbled tables
incredibly hip patrons

i am a pastry chef
for professional reasons (cough,cough)
i sample
the adorable young man behind the counter {trevor}
apple fritter
vegetable omelet with chorizo
(not on the menu)
i added a pumpkin latte

the omelet was overstuffed and oozing with cheese
joined with perfectly cooked breakfast potatoes 
and freshly baked thick toast
the latte was as large as the harvest moon and filled with the flavors of pumpkin pie
it all was delicious, but i must admit
the fritter was my favorite
eschewing the cloying sweetness of a donut, for the mastery of a french pastry
it had me plotting my next visit before i finished my last

if you find yourself with a grumbling stomach
wandering the by-ways of the northwest
seek out chaps
a not-so-hidden treasure
in spokane washington

Wednesday, October 12, 2011

halloween wreaths

guess who is getting 
halloween happy
the mantle is nearly complete
costumes are in full planning stage
the kitchen is awash
in frightful projects
but for me
no holiday is official
until the wreaths are up
this year
i went simple
starting with wreaths
already aflutter in feathers
i  added a little bling
feather wreath, paper crow sprinkled in silver glitter 

feather wreath, styrofoam skulls covered in silver glitter, silk flowers 

i'm linking this up to

Sunday, October 2, 2011

crepe brulee

is not all about
rose queens and debutantes
penny loafers and posh hotels
along the edges
nearing the fringe

bijouxs and the rippler (that's me)
inspired by
art & culture
the storied past of pasadena
underground than paseo
after hours than high tea
pop art than prep school

created an unexpected gem
a confection well loved
in the tea salons of paris
to lust worthy
in the altier of bijouxs

bijouxs and the rippler
met at camp
instantly bonded over
immaculately curated bunk rooms
(think pendleton blankets, leather steamer trunks and vintage oil lamps)
and an
aversion to mingling
it was no surprise to learn
they both hail

it was an instant friendship
bonding while breaking bread
not clear who said it first
but both agree
pasadena can be sexy
and hip
ahead of the curve
it just doesn't want everyone to know

now the secret is out

lynn and i have collaborated
on an amazing dessert
preppy handbook meets laduree

 crepe brulee
(printable recipe)

lynn gray of bijouxs is an artist in the kitchen
she brings a designer's palate to food

when the light casts like chiffon in my kitchen
i close my eyes
wandering my mind to the bijouxs studio
to watch
my simple dessert of crepes and custard
become art

to learn more about lynn and her classic Bijouxs style
jewels from the kitchen
click here


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