Saturday, November 6, 2010

Cauliflower Gratin

Cauliflower Gratin is an awesome fall side dish. Even veggie Haters wont be able to resist. It is also a great dish to serve to the kids. Let me Inspire You!!!!!!!!


1 lg. Head of Cauliflower

1/4 t. salt

2 c. milk

4T. butter

1/2 c. cream

1/3 c. flour

Salt & Pepper

Pinch of two of nutmeg

3/4 c. grated Gruyere
3/4 c. shredded cheddar


Cut and steam Cauliflower. Place to the side.

Pour milk, 1/2 c. cooking liquid or water and cream into pan, heat slowly (DON'T BOIL). Melt butter in another saucepan, whisk in flour and make a loose paste. Cook roux for 2 min. (until light beige) Remove from heat- stir in another 1/2 cup of cooking liquid. Return to boil and add spices. Simmer 2-3 mins. Sprinkle salt, 1/8 t. pepper and 1/2 the cheese on florets. Ladle on sauce and top with remaining cheese. Bake at 400 for 25 mins.

Friday, June 11, 2010

Pesto with Angelhair Pasta

Angelhair Pasta with Pesto served cold as a pasta salad is super delicious and healthy. This dish is by far the most popular pasta salad on our menu. Pesto is very easy to make. Follow my recipe below


2 tablespoons chopped pine nuts
2 garlic cloves
3 tablespoons extra-virgin olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
2 pinchs of pepper


Take out your blender or food processor. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt and pepper to the processor bowl. Process until finely minced, scraping down sides. Fold into cooked pasta

Wednesday, June 9, 2010

Corn on the Cob ( Mexican style)

Corn on the Cob is a delicious summer time staple. We serve it at many of our backyard barbecues but with a Mexican Flair. It is absolutely unbelievably awesome!!!!! You must try it.Let me inspire you..


4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese
salt and pepper to taste
4 wedges lime

Preheat barbecue on high heat
Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Sunday, June 6, 2010

Blackend Anything is Delicious

So many of us are on diets or watching our weight. We often cater ladies luncheons and they request an elaborate salad with some sort of grilled chicken on top. BORING!! and sometimes tasteless and dry. Blackening is a great alternative to grilled anything. You simply cover one side completely with the seasoning and then sear on a flaming hot skillet. This causes the chicken or fish to cook quickly while locking juices inside.

1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1 teaspoon celery seed
1 teaspoon dry mustard
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano


Mix all ingredients, shake, and season

Saturday, June 5, 2010

Grilled Salmon

Many of us love to grill fish on the barbecue in the summer. Below is a simple marinade we use at Elegant Affairs. The flavor is absolutely delicious. All you need to do is simply combine the ingredients below, place in baggies with salmon and marinate 2-4 hours. Let me inspire you.


2 tablespoon packed brown sugar
2 tablespoon butter or margarine, melted
2tablespoon olive oil
2 tablespoon honey
2tablespoon soy sauce
2 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces

Sunday, May 23, 2010

Blueberry Ravioli

When one hears the word ravioli one usually thinks of the kind that is stuffed with creamy Ricotta and topped with Tomato sauce. We had this client once who loved blueberries and wanted us to come up with a creative way to serve them as a dessert. Well, when our culinary team whipped up and served a batch of blueberry ravioli the client was sold. They really are uniquely delicious. Let me inspire you to whip up a batch for your family and friends at your next gathering.


1 egg, beaten
3 cups flour

Blueberry Filling

6 cups fresh blueberries
2 tablespoons sugar

Mix fruit and sugar. Fill ravioli immediately before juice is drawn out of fruit.

Mix one egg, 3 cups of flour an enough water to make a dough. Do not overwork dough or you will get tough ravioli.

Roll dough to 1/16 of an inch (as thin as you can get the dough without ripping it). Cut into 3-4 inch circles. In the center of the circle, place a heaping teaspoon of blueberry filling. Moisten the edge of half the circle. Fold the dough in half over the moisten edge and pinch to seal (you can also crimp edges with a fork).

Bring a large pot of water to a boil. Drop about 5 ravioli into the boiling water (careful not to have edges tough or the ravioli will become glued together. Cover and boil for 5 minutes or until they float. Remove ravioli with a slotted spoon an put in a large bowl. Pat with butter and sprinkle with sugar

Tuesday, May 18, 2010

Goat Cheese and Chive Stuffed Tomatoes

Stuffed Cherry Tomatoes are a delicious and healthy appetizer that you can whip up minutes before company arrives. They were quite the craze 20 years ago..and now they are making a comeback.Let me inspire you to try stuffing them with chive scented goat cheese.


1 package cherry tomatoes halved and hollowed
1 pkg room temperature cream cheese (8 oz)
1 log room temperature plain goat cheese (6 – 8 oz)
1 clove garlic minced
3/4 tsp lemon zest
small handful fresh chives
salt to taste


Cut and Hollow out 1 package of cherry tomatoes..
Combine all of the ingredients above in a glass bowl. Place into a pastry bag. Pipe a dollop into each tomato half. Chill and serve...