Brilliant. Need.

shakeandstrainblog:

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(Source: slk321, via audreyallstar)

Oh no, what is going here Broadway???

I just saw this ad while browsing the Times Style section.

::head down, shake::

Happy Thanksgiving! Come to the NYHS! Watch the balloons being blown up, then see our awesome new exhibits, including one I am particularly proud of: Making American Taste.

Woot!

mabelmoments:

Picture: JENS KOLK/Mercury Press

(via allcreatures)

Great return post!

delishyourdish:

“Stick that in your Cannelloni and Eat it”- Grilled Zucchini Cannellonis Stuffed with Truffled Goat Cheese and Ricotta served on top of a Grilled Roma Tomato and a Truffled Sweet Corn Sauce

Yes, shame on me for being away for so long.  I considered it, a hiatus.  I mean, I am located in the entertainment capitol of the world right?  So, a hiatus can apply to me too!

After last weeks crazy Pride weekend in LA, I decided to take it a little easier this weekend.  A low-key and relaxing weekend was just what I needed!  So, to kick the weekend off right, I cooked myself a dinner that was one for the books. 

What You Need:

For the Cannellonis:

3 Medium Zucchini (thinly sliced lengthwise, seasoned with salt and pepper)

1 Cup Ricotta

2 Roma Tomatoes (sliced into 1/2” rounds)

1/4 Cup Goat Cheese

Truffle Salt and Pepper (to taste)

Garlic Powder (to taste)

1. Set greased grill pan over medium-high heat.  Grill all zucchini slices on both sides and set aside.  Also, grill your roma tomato at this time and set aside.

2. Meanwhile, combine the cheeses and seasonings in a small bowl, use a spoon combine.  Taste and adjust seasonings.

3. Next, lay grilled zucchini onto a flat surface or cutting board.  If your zucchini is small in width, you may need to overlap a few slices of zucchini to help construct your canneloni.  Then, place a dollop of cheese mixture on one end of the zucchini and roll into a log.  Set aside and continue to create cannelonis until you have used up all the zucchini or cheese filling.

For the Sauce:

1/2 Tbs. Earth Balance Butter

2 Cups Super Sweet Yellow Corn Kernals (frozen is ok)

1/2 Red Onion (minced)

1/4 Cup Sherry

Truffle Salt (to taste)

Black Pepper (to taste)

Vegetable Stock or Water (to thin out sauce)

1. Set a saute pan over medium heat.  Add butter and onion.  Saute onions for about 2-3 minutes.  Add corn and stir to combine.  Next, add sherry and allow mixture to simmer in the liquid until the sherry has cooked out. 

2. Next, pour sauce ingredients into a food processor and blend until smooth (or use an immersion blender.)  Pour contents back into pan to heat and adjust seasonings.  Thin sauce with stock or water to reach desired consistency.

*Re-heat cannellonis in pan before serving, or keep warm in oven until ready to serve with sauce. 

**Add a little crushed red pepper for a little kick!

Introducing my sandwich folks! Woot!!! I am just elated!  I must say it’s damn good…

B-)

scanwiches:

Fanwiches Winner! The Stalwart Goatherd: Montchevre Goat Cheese, Honey, Roasted Beets, Roasted Red Pepper, Roasted Garlic Spread, Arugula, On Raisin and Nut Whole Wheat Bread.