tag:blogger.com,1999:blog-81919305870821659262024-03-19T04:40:46.513-07:00Marinating MeEvery day I learn something new about food. From flavors to techniques, I find everything about the culinary world fascinating. That is why I have begun this blog. To share and record my experiences with food each and every day. It is just the beginning of my career and I have a long way to go to get where I want to be, so right now I'm learning everything I can and sharing it with you!Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-8191930587082165926.post-62904653898333465962012-05-03T11:51:00.000-07:002012-05-03T11:51:26.218-07:00Brain Food<div style="color: black;">
I'm in the midst of my final exam week. And by final I mean the very last exams I will ever take (that is unless I go to culinary school). I have trapped myself in a Starbucks and am attempting to study Intro to Human Counseling. I got through a single chapter before I found myself surfing the web.</div>
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Unlike most college students stalking one another on Facebook, I stalk culinary websites, looking at various recipes. I chose to search for ingredients deemed "smart food" making my procrastination feel semi-productive. These ingredients carry antioxidants that research says should assist me on my final exam come Monday morning. Whether or not this may be true, I am going to give it a shot in the next few days, given my track record studying for this exam thus far.</div>
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Here is my top ten list for "smart food".</div>
<ol style="color: black;">
<li>Coffee </li>
<li>Olive Oil</li>
<li>Garlic</li>
<li>Fish (Salmon is recommended) </li>
<li>Nuts and seeds</li>
<li>Spinach</li>
<li>Blueberries/Blackberries</li>
<li>Avocado</li>
<li>Pomegranate</li>
<li>Chocolate (not kidding)</li>
</ol>
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So enjoy a <style>
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</style><span style="font-family: Cambria; font-size: 12pt;">café mocha and trail mix as an afternoon snack, with broiled fish and a salad for dinner. Then you will get that A+ you deserve!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YSmC_K3jO8HARbAXc05ruM7dzAVi2jAgeW8HO3qDcOtT7jVHmSHAA2_p-R3PbGeDsGJuTywz03MpDphpJYfkTw8icHqKJ_caDsE0e6EYLlhcqfKRiAsCLpYaj5kMZU8UI5APZIqt5ow/s640/blogger-image--2049722753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YSmC_K3jO8HARbAXc05ruM7dzAVi2jAgeW8HO3qDcOtT7jVHmSHAA2_p-R3PbGeDsGJuTywz03MpDphpJYfkTw8icHqKJ_caDsE0e6EYLlhcqfKRiAsCLpYaj5kMZU8UI5APZIqt5ow/s640/blogger-image--2049722753.jpg" /></a></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-64668692254060180912012-04-25T11:06:00.001-07:002012-04-25T11:08:30.878-07:00Au Naturale<div style="color: black;">
I was first introduced to naturally flavored water while we were in Phoenix for Easter. It seemed everywhere we went there was the option of cucumber, lemon or grapefruit water. I have always been one to squeeze a slice of lemon in my water, but experiencing this variety of tastes was simply delightful. The fruits and vegetables leave only a slight essence to the water. I have started thinly slicing an English cucumber and lining the edges of my glass before I pour ice cold water into it. I also suggest orange, lime, blackberries, grapefruit and lemon with basil. A little goes a long way especially when you serve it individually. Another idea: place the produce inside a water pitcher such as a Brita. Any way you choose to drink it, naturally flavored water is a chic refreshing way to hydrate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13En9pfAz5Mv2LWDnG1xZ7cCMcLlSYso4xCcRAA7HcpTyyV-sHmFBAFwde1fCcvT88OpSGj8kvr4x9Y2jCDAFPypEI2Ji_x8wwa-UIGf_Yk85bf5lp_X-qlCPQZqeGStIA_iu4V6srg4/s640/blogger-image--1415152237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13En9pfAz5Mv2LWDnG1xZ7cCMcLlSYso4xCcRAA7HcpTyyV-sHmFBAFwde1fCcvT88OpSGj8kvr4x9Y2jCDAFPypEI2Ji_x8wwa-UIGf_Yk85bf5lp_X-qlCPQZqeGStIA_iu4V6srg4/s640/blogger-image--1415152237.jpg" /></a></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-89005383421804472692012-04-14T09:14:00.003-07:002012-04-16T17:54:55.253-07:00KAI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWXqf5Df9tip7E41sZrjQ3FfFeNVODvVX7qRTD0IrQYN4UTg2RxzyIOyKIIhUhQa4pFf-CmPx8qN6Ggm7t3KXhja164ZFNrzzmFZff4gXByKBpHsdLJJ9tbF8FX97oq23-a4BOLiOWwA/s1600/DSC02968.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWXqf5Df9tip7E41sZrjQ3FfFeNVODvVX7qRTD0IrQYN4UTg2RxzyIOyKIIhUhQa4pFf-CmPx8qN6Ggm7t3KXhja164ZFNrzzmFZff4gXByKBpHsdLJJ9tbF8FX97oq23-a4BOLiOWwA/s320/DSC02968.JPG" alt="" id="BLOGGER_PHOTO_ID_5732165528524835506" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">Last Saturday I had a meal that changed my life. I can honestly say it was the most magnificent dining experience I have ever had. Sitting in the dining room of </span><a style="color: rgb(0, 0, 0);" href="http://www.wildhorsepass.com/kai-restaurant.html">KAI</a><span style="color: rgb(0, 0, 0);"> in Phoenix, Arizona I felt as though the whole world stopped as I enjoyed every bite of the 5 course meal. </span><br style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">It began when we were greeted with cleansing lime, cucumber and passion fruit shots (no alcohol mind you). I immediately felt at ease. I relaxed even more as I sipped my vodka soda with a splash of freshly squeezed grapefruit juice. I was dining with my boyfriend and his family. We were seated at a central table and immediately greeted by Feliciano and his team of waiters. He gave us a mesmerizing introduction to the restaurant and the dining experience as a whole. Then menus were brought to us, each decorated with its own hand-painted watercolor image. Every menu tells a story of the culture of the Native Americans that inspire the cuisine of KAI (which means seed in their language.) </span><br style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">The chef sent an amuse bouche of fruit gelee on a buckwheat cookie. Then Colin and I shared a magnificent appetizer, called the beginning at KAI. It was escargot, truffle, wild mushrooms and caramel goat cheese. When they served it they placed a frozen yogurt strip made of goat cheese on top. It melted into rich succulent goodness. Paired with a buttery french toast I gave the plate a moment of silence just to revere the chef and his magic. Colin's mom ordered the Lobster, Pumpkin and Mesquite Grilled Squash Bisque as her beginner. They did a table side presentation where they lit sambuca on fire to caramelize a marshmallow garnish and then poured the broth on top. Colin's sister did not order an appetizer but was brought a sugar cone with goat cheese, the perfect bite.</span><br style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">The beginning was followed with a light lavender sorbet which cleansed the palette. It was like swallowing serenity. I have never tasted food that calmed me as much as the cuisine at this genuine Native American restaurant. While we waited on our entrees, we ordered a bottle of Pinot Noir from Archery Summit vineyards in Oregon. By far, the most luscious wine I have ever tasted. </span><br style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">As our entrees came all at once, we were once again blown away by both presentation and service. </span><span style="color: rgb(0, 0, 0);">Feliciano</span><span style="color: rgb(0, 0, 0);"> performed yet another table side presentation, ladling a rich Gruyere cheese sauce over my Potpourri of Butter Basted Lobster, Guaymas Shrimp and Diver Scallops. It was served over black threads of pasta, braised heirloom tomatoes, ham hock bits and crispy shallots. Then doused with cauliflower and leek butter. In one word, heaven. The sweetness of the shellfish was enhanced with the rich cheese sauce and complimented by the tang of tomatoes. Everyone's entrees were phenomenal, especially Colin's Grilled Tenderloin of Tribal Buffalo which had a spicy earthy rub and paired with smoked corn puree, cholla buds, Merquez sausage, scarlet runner bean chili and Saguaro blossom syrup. </span><br style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">The menu is so original and complex. Every ingredient of each item tells a story and reflects on the culture of the city. The dining experience truly felt like a journey, ending with sweet, succulent truffles that melted in your mouth. I had one dusted with chili powder and one simple milk chocolate delight. </span><br style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">We left the restaurant relaxed, satisfied and amazed at the meal we just experienced. </span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-74366740965639802302012-03-26T06:15:00.006-07:002012-03-28T11:02:34.893-07:00Sunday Dinner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPa5supW8P32jUbXrrtrcHPTupP6VcrXHMLLdtNOzi_pUJF4kh57yxfVNo0RpJmu3sEO2toifvDTrNJX9WBko5vzSZ1qAsuCwT7pcPqrX333EeY0qevSSwpEPqlPgBO9rD2TKiLmt90w/s640/blogger-image-744111869.jpg" style="margin-left: 1em; margin-right: 1em;"><img style="width: 419px; height: 419px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPa5supW8P32jUbXrrtrcHPTupP6VcrXHMLLdtNOzi_pUJF4kh57yxfVNo0RpJmu3sEO2toifvDTrNJX9WBko5vzSZ1qAsuCwT7pcPqrX333EeY0qevSSwpEPqlPgBO9rD2TKiLmt90w/s640/blogger-image-744111869.jpg" border="0" /></a></div><br /><span style="color: rgb(0, 0, 0);">Sundays are meant for relaxation. A good sermon at church, a walk in Piedmont Park, a random movie on television, followed by a fantastic dinner. Cooking on Sundays should be minimal, using only the simplest recipes with the freshest ingredients. I have grown up always eating steak on Sundays. Back in Macon, Ga. my parents paired the juicy, tender meat with Caesar salad and baked beans. Now that I am older and do my own cooking on Sundays I like to serve the charred steaks with sauteed green beans or roasted asparagus and a baked potato. There is little prep work that has to be done and dinner comes together fairly quickly (depending on the potatoes- baked in microwave or oven). I love the tradition of red meat on Sundays and know I will continue this perfect, simple Sunday dinner the rest of my life.</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-62104564823379174182012-03-21T08:56:00.003-07:002012-03-21T13:01:09.335-07:00Date Night<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTjNh5-dyebEAvn3B_zzHjUfVQXKPBc1V2lXXILb0NsfU-aRrIlfCHVG4X47Kc5FwX28oUHMMEiZ4IcpHkEhUj_Qv-tzJNzpQGr-vK6olTRfD8zatAFcPH46Yb9h7OIwRnt7iTGTxXeA/s640/blogger-image-1270378579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 441px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTjNh5-dyebEAvn3B_zzHjUfVQXKPBc1V2lXXILb0NsfU-aRrIlfCHVG4X47Kc5FwX28oUHMMEiZ4IcpHkEhUj_Qv-tzJNzpQGr-vK6olTRfD8zatAFcPH46Yb9h7OIwRnt7iTGTxXeA/s640/blogger-image-1270378579.jpg" border="0" /></a><br /><br /><div style="text-align: left;"><span style="color: rgb(0, 0, 0);">Everyone loves a date night. Especially when you get to enjoy fabulous food at your favorite restaurant with great friends. Last night my boyfriend came in to town and we headed to Last Resort with my roommate and her boyfriend. Because it was a Tuesday there was no wait. We sat right down and ordered yummy cocktails, a dirty martini was my drink of choice. Soon warm bread arrived that I love to dip in Last Resort's famous Vidalia Bacon Dressing. Salads were then served, mine topped with a rich balsamic vinaigrette. My main course was by far the best thing I have ever had at Last Resort, it ultimately could be the best thing I have eaten in 2012. I ordered the special, a cornmeal crusted tilefish served with a corn barley mash, balsamic kale and roasted beets. The fish was crisp and sweet, the mash was rich and succulent and the kale was just heaven. Altogether it made for a scrumptious bite. Plates were cleaned, but stomachs weren't full as we made room for their white chocolate cheesecake. I left completely satisfied. I think we need to plan another date night for next week, especially if I get to enjoy food like that.</span><br /></div></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-9886057744684692432012-03-13T16:10:00.003-07:002012-03-13T16:30:20.754-07:00Donna Hay<span style="color: rgb(0, 0, 0);">About a month ago, I visited Birmingham to work on a photoshoot for Oxmoor House. I was working with the most amazing food stylist, prop stylist and photographer. Working along side them was one of the best experiences I have had in college. I enjoyed getting to know each of them; they offered me priceless career advice while I was there. I forgot I was even working as we got carried away with conversation about amazing restaurants and must-try recipes. It was here that these three fabulous women introduced me to Donna Hay, the quintessential Australian foodie. Her magazines are filled with pages of beautiful photography and mouthwatering recipes. Each image is composed perfectly, creating a serene balance with style and sophistication. I discovered the website, magazine and most recently cookbooks. Her ideas make weeknight dinners a breeze with recipes requiring only a few ingredients and limited hands-on time. I can't thank my Birmingham friends enough for sharing Donna Hay with me, I am now a very loyal fan.</span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbPPIYZyePAUj2CEkQD1hrwI5VnXutNgdJFnfvLkKQ1WyInVdiHk1EcgckZ1X9fqcnsAd3CuB-qaF22G5ELRHLP-IpC57ke_uXYHdDdDSgk8_vHiwH95U63Bi6PhQeBaBqqovMYp9Vls/s640/blogger-image--2119448181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbPPIYZyePAUj2CEkQD1hrwI5VnXutNgdJFnfvLkKQ1WyInVdiHk1EcgckZ1X9fqcnsAd3CuB-qaF22G5ELRHLP-IpC57ke_uXYHdDdDSgk8_vHiwH95U63Bi6PhQeBaBqqovMYp9Vls/s640/blogger-image--2119448181.jpg" border="0" /></a></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-80704003362882057452012-03-08T08:14:00.003-08:002012-03-08T12:54:44.952-08:00Eat Your Veggies<div class="separator" style="clear: both; text-align: center; color: rgb(0, 0, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKrC20RTz8SlKdRfmosLxaEvuAmaIVtirueGpPBI1yK1MdZTdzSTB8MFJ8vTDm9O4tv6mr3ppiX9C4FIRqShyphenhyphenEthC89o-7T-WyWg2gLNTAxhnXJRDRBnHJJwq0XaZSOVQVhd9sl743aM/s640/blogger-image-122778365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 447px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKrC20RTz8SlKdRfmosLxaEvuAmaIVtirueGpPBI1yK1MdZTdzSTB8MFJ8vTDm9O4tv6mr3ppiX9C4FIRqShyphenhyphenEthC89o-7T-WyWg2gLNTAxhnXJRDRBnHJJwq0XaZSOVQVhd9sl743aM/s640/blogger-image-122778365.jpg" border="0" /></a><br /><div style="text-align: left;"><br />Second semester, senior year of college is priceless. Yes, some parts are stressful, but the amount of free time I have compensates my worries of the future. I recently took on a new project: going through all of my old magazines and cutting out recipes I want to try. I attempted to look specifically for healthy recipes with spring break approaching next week; however, I found my self clipping <a href="http://www.bonappetit.com/recipes/2011/03/pimiento_mac_and_cheese">Pimiento Mac and Cheese</a> and <a href="http://www.bonappetit.com/recipes/2011/03/mushroom_croque_monsieur">Mushroom Croque-Monsieur</a> out of last year's Bon Ap<style>pp<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;</style><span style="mso-ascii-font-family:Cambria;mso-hansi-font-family:Cambria;" >pétit. Sorting through all the various starters, entrees, even condiments made me very hungry.<br /><br />I found a cover recipe I knew I had to try.<a href="http://www.bonappetit.com/recipes/2012/01/roasted-vegetable-tart"> Roasted Vegetable Tart</a>, the cover recipe for January 2012. It wasn't very labor intensive, only time consuming. Making sure veggies were going in the oven at the appropriate time so that they roasted into perfect yumminess. I tried a short cut using pizza dough (as opposed to the homemade dough), which was not a complete failure, but I would not recommend it. Perhaps I will try a premade pie crust next time. The filling needs a substantial crust to go along with it.<br /><br />Flavors were right on point. Eggplant, red bell pepper, sweet potato and balsamic tomatoes made this dish sing. Considering I ate it for dinner 3 times this week, I would say it was a success. </span> </div></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-78486226493749934432012-03-07T08:19:00.002-08:002012-03-07T12:27:11.293-08:00Simply Divine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bSKSsZ5LJ4kpJI43bVQD1NhPiaC7_dZWDnprrkRNPBhre9uEXjfJCht7d4LYgySfw3u6DE3w6bDW09gpOEj29RYetgAd1NzFUsU22h_elbAFKD-qKBENfVDn6kynZq3wa9YOHQZn7jQ/s640/blogger-image--1621564249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bSKSsZ5LJ4kpJI43bVQD1NhPiaC7_dZWDnprrkRNPBhre9uEXjfJCht7d4LYgySfw3u6DE3w6bDW09gpOEj29RYetgAd1NzFUsU22h_elbAFKD-qKBENfVDn6kynZq3wa9YOHQZn7jQ/s640/blogger-image--1621564249.jpg" border="0" /></a><br /><br /><div style="text-align: left;"><span style="color: rgb(0, 0, 0);">During these final cold, dreary days of winter, there is nothing more comforting than a simple grilled cheese and hot bowl of tomato soup. I surrendered to my craving for the All-American classic and bought the essentials: Campbell's Tomato Soup, Kraft American Singles and Sunbeam Old Fashioned White Bread. Directions are easy, and cooking time is less than 6 minutes. Slather each side of bread with butter, layer two pieces of cheese between bread, cook in non-stick skillet over medium high heat on either side until golden brown. Follow directions on soup can, wait until simmering bubbles appear on the side, basically until it is warmed through. The tasty comfort food is then ready to serve. It's a simple meal, one that requires no thought at all, but results in pure happiness. </span><br /></div></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-52727725988252472822012-02-29T08:58:00.004-08:002012-02-29T13:19:09.327-08:00Peanuts and Cookies<span style="color: rgb(0, 0, 0);">If I'm not trying new recipes, I am finding new restaurants. The best way to find hidden treasures in a big city like Atlanta? Ask fellow foodies. I recently heard of </span><a style="color: rgb(0, 0, 0);" href="http://www.starprovisions.com/">Abattoir</a><span style="color: rgb(0, 0, 0);"> while I was in Birmingham. I investigated the menu, made a reservation on </span><a style="color: rgb(0, 0, 0);" href="http://www.opentable.com/abattoir-reservations-atlanta?rid=32779&restref=32779">Opentable</a><span style="color: rgb(0, 0, 0);"> and then counted down the seconds to my first bite.</span><br /><br /><span style="color: rgb(0, 0, 0);">We arrived 30 minutes early to get a drink at the bar. The bartender enchanted me with refreshing grapefruit caipirinha. Dinner followed cocktails, and we began with complementary boiled peanuts. Served in a brown paper bag, these tasted better than the kind you find on the side of old country roads. They had a spice, a saltiness that was out of this world. I loved having the juice drip down my face and my fingers while in the sophisticated atmosphere.</span><br /><br /><span style="color: rgb(0, 0, 0);">We ordered sweetbreads that came with pickled cabbage and marinated pear for a starter. Followed by crusty bread and creamy butter, I was already in heaven. For my main course, I ordered the </span><span style="color: rgb(0, 0, 0);" class="st">Chicken Schnitzel with Bacon Jam and Collard Greens. I have not stopped thinking about the bacon jam. Salty and sweet it complemented the chicken perfectly.<br /><br />I think my favorite part of the evening was when we got our check, it came with two perfect little cookies. The miniature cookies were the sweetest ending to an already excellent meal. </span><span style="color: rgb(0, 0, 0);" class="st"><em></em></span><div class="separator" style="clear: both; text-align: center; color: rgb(0, 0, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNXIorrU5TB0abmNMIm277XVLAPqWiv2CGA0_bF5YXXOcnMIs5eKWvq1kDkzvkeOna7YfMefjh5MdT4xGYCF7ilwtWtFh_oq_9a6hSO5p7M5OQ9uzYBUJfEPojclfHiCcVf2uxjSBSMM/s640/blogger-image-218481288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNXIorrU5TB0abmNMIm277XVLAPqWiv2CGA0_bF5YXXOcnMIs5eKWvq1kDkzvkeOna7YfMefjh5MdT4xGYCF7ilwtWtFh_oq_9a6hSO5p7M5OQ9uzYBUJfEPojclfHiCcVf2uxjSBSMM/s640/blogger-image-218481288.jpg" border="0" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jV2mBJRuXJ9qsSIn5lSeN5aFyBwWEFhlHh-WObef38UqeDErzAsekMkqjm2TrY6oyf5BOF-1l2P2D0eld3yMjzOo1lD0TLzpuTo1k0shKCXwTst16Yau5tT3CiTGCawTXF1fpkNybgY/s640/blogger-image--1079583892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jV2mBJRuXJ9qsSIn5lSeN5aFyBwWEFhlHh-WObef38UqeDErzAsekMkqjm2TrY6oyf5BOF-1l2P2D0eld3yMjzOo1lD0TLzpuTo1k0shKCXwTst16Yau5tT3CiTGCawTXF1fpkNybgY/s640/blogger-image--1079583892.jpg" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">*Just got the iPhone this week. Still trying to master Instagram. </span><br /></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-61993462252066693682012-02-22T08:56:00.006-08:002012-03-12T14:42:26.913-07:00Slow Cookin'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UywSdqrRXCeUNkuu-nmunmfbKgJqthwBWa3kMJy6EcMhwh5QlWNUbtzfg7Lg3_-fodN2bJtWapPf5NFqfaPsNBFxbCtIGFIuBLVubihXMwUZRN9Pjj0K9gww4sUnylTgUbJrC1NYuoU/s1600/images.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 255px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UywSdqrRXCeUNkuu-nmunmfbKgJqthwBWa3kMJy6EcMhwh5QlWNUbtzfg7Lg3_-fodN2bJtWapPf5NFqfaPsNBFxbCtIGFIuBLVubihXMwUZRN9Pjj0K9gww4sUnylTgUbJrC1NYuoU/s320/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5712039585923186482" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">It's been quite some time since I have posted to this site. With graduation only a few months away, I have been staying busy with school, the job search and of course cooking. But, now that I have settled into my spring semester routine, there are no more excuses. It's time to start posting yummy recipes once again.</span><br /><br /><span style="color: rgb(0, 0, 0);">For Valentine's Day, my sweet boyfriend gave me the ultimate gift: The All-Clad Slow Cooker. This counter-appliance means business. It can cook up to 20 hours, knows when to switch to warm mode and conveniently displays the remaining time on a sleek digital clock. Plus, it makes the most delicious meals as long as you plan ahead.</span><br /><br /><span style="color: rgb(0, 0, 0);">This week tested my slow cooker with Real Simple's </span><a style="color: rgb(0, 0, 0);" href="http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-bolognese-recipe-00100000074122/index.html">Spaghetti Bolognese. </a><span style="color: rgb(0, 0, 0);">It only took 12 minutes to throw together, and 8 hours later I was enjoying a delicious meat sauce infused with dynamic flavors, like thyme and oregano.</span><br /><br /><span style="color: rgb(0, 0, 0);">I have to say minimum effort contributed to the delight of the overall meal. It's unbelievably simple:</span><br /><br /><span style="color: rgb(0, 0, 0);">Step #1: Gather ingredients</span><br /><span style="color: rgb(0, 0, 0);">Step #2: Combine in slow cooker</span><br /><span style="color: rgb(0, 0, 0);">Step #3: Select time, press start</span><br /><span style="color: rgb(0, 0, 0);">Step #4: Enjoy your day</span><br /><span style="color: rgb(0, 0, 0);">Step #5: Sit down for a nice dinner</span><br /><br /><span style="color: rgb(0, 0, 0);">As I approach the working world, I know I will remember to take full advantage of my slow cooker because there's nothing like coming home to a warm homecooked meal.</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-72595344966338720552011-10-10T18:25:00.000-07:002011-10-10T18:33:20.640-07:00Gameday Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDbiyt_azKsyrfih6MOQZmp0n41WGtuem07Oef32kh-gbTBvlrY8i8mZ2bCUDgIELL-TzaToYY40UeqkTYOTeParO8aKWRdBsiVOHJIOxhfmMeQwOQSQo0VIQXHvgZLXW8USFIFM6LdE/s1600/DSC02825.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDbiyt_azKsyrfih6MOQZmp0n41WGtuem07Oef32kh-gbTBvlrY8i8mZ2bCUDgIELL-TzaToYY40UeqkTYOTeParO8aKWRdBsiVOHJIOxhfmMeQwOQSQo0VIQXHvgZLXW8USFIFM6LdE/s320/DSC02825.JPG" alt="" id="BLOGGER_PHOTO_ID_5662041318840085906" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">Georgia played Tennessee this week in Knoxville, giving me the perfect excuse to make an awesome dinner and watch the game on the couch. I spent the weekend in Winston-Salem with my sister and my boyfriend. We decided to make a beer can chicken. I have never tasted anything so delicious. It's an ingenious recipe combining a beer and chicken into one dish. The meat was moist and flavorful. For sides we made baked beans with bacon on top, caesar salad and grilled corn. The corn was my responsibility, so to give it more personality I added a chili lime butter. Here's the recipe:</span><br /><br /><span style="color: rgb(0, 0, 0);">3 tablespoons unsalted butter</span><br /><span style="color: rgb(0, 0, 0);">1 tsp. hot chili powder</span> <span style="color: rgb(0, 0, 0);"><br />Zest of 1 lime</span> <span style="color: rgb(0, 0, 0);"><br />Juice of 1/2 lime</span> <span style="color: rgb(0, 0, 0);"><br />Melt the butter.<br /><br />Combine the chili powder and lime. As corn cooks on the grill, baste with the butter. Rotate the corn and coat each side of the corn. </span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-90348702437262912902011-09-12T06:28:00.000-07:002011-09-12T06:36:39.868-07:00Take Out-but in!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS33s2hM_V5JLtHF8l8HJQP7PvSxEPc5mg89LFzMH7JXRR_XykgbKfMZFrMJn-8i3_fH_rORWVi4LatKKluTmPcu5SuLh8hyphenhyphenbyrvLXTuAltoNvvdTm19vdrciLCuwYvfoJis3L061zT98/s1600/dsc07744.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS33s2hM_V5JLtHF8l8HJQP7PvSxEPc5mg89LFzMH7JXRR_XykgbKfMZFrMJn-8i3_fH_rORWVi4LatKKluTmPcu5SuLh8hyphenhyphenbyrvLXTuAltoNvvdTm19vdrciLCuwYvfoJis3L061zT98/s320/dsc07744.jpg" alt="" id="BLOGGER_PHOTO_ID_5651465550753013618" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">After a hectic football weekend, I was ready for a simple dinner. I wanted something delicious and fulfilling but had no desire to leave the house or pay expensive delivery fees. Luckily I had planned ahead Friday and bought Trader Joe's Mandarin Orange Chicken. I made Spicy Snap Peas and Uncle Ben's 90 second Basmati Rice to go alongside the dish. Done in 15 minutes, I was left very satisfied with the no fuss dinner!</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Spicy Snap Peas<br /><br /></span><span style="color: rgb(0, 0, 0);">2 cups snap peas</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 tablespoons extra virgin olive oil</span><br /><span style="color: rgb(0, 0, 0);">1 tsp red chili flakes</span><br /><span style="color: rgb(0, 0, 0);">1 tsp salt</span><br /><span style="color: rgb(0, 0, 0);">1/2 tsp black pepper</span><br /><br /><span style="color: rgb(0, 0, 0);">Clean snap peas by removing the stem string. Heat oil in a saucepan, toss in snap peas and season with red chili flakes, salt, and pepper. Combine until season has coated snap peas evenly. Saute for 8 minutes. Serve!</span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com2tag:blogger.com,1999:blog-8191930587082165926.post-10042853596034228792011-08-30T14:01:00.002-07:002011-08-30T14:22:25.566-07:00E.V.O.O.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiZmyoyrUHyL4ImqYBLH2XLvHaqT50FX-6vp-f1esUa-CssEOAs4Z3loja6hPf7UhVRTUnWZTh9n76Q5ipUFdzgm6oFutJh-3Jh7vzQL9cGlnoqWHS3NhGjNuGeLUn9dLU1KAa58oauk/s1600/IMG00099-20110830-1524.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiZmyoyrUHyL4ImqYBLH2XLvHaqT50FX-6vp-f1esUa-CssEOAs4Z3loja6hPf7UhVRTUnWZTh9n76Q5ipUFdzgm6oFutJh-3Jh7vzQL9cGlnoqWHS3NhGjNuGeLUn9dLU1KAa58oauk/s320/IMG00099-20110830-1524.jpg" alt="" id="BLOGGER_PHOTO_ID_5646759274600975746" border="0" /></a>
<br /><span style="color: rgb(0, 0, 0);">Since I've been back from Italy, I just can't get enough olive oil. It's got to be extra virgin, peppery, smooth, light and luxurious. I want to taste that olivey flavor and see the glossy texture as I coat arugula and tomatoes. I love it plain but wanted to try a little experiment and see what else we could do with this fantastic condiment. I decided to enhance the flavor of the oil by submerging different ingredients. The results fantastic, here are my recipes:</span>
<br />
<br /><div style="text-align: center; color: rgb(0, 0, 0);"><span style="font-weight: bold;">Herb Oil</span>
<br /></div><span style="font-weight: bold; color: rgb(0, 0, 0);">
<br /></span><span style="color: rgb(0, 0, 0);">3 springs dried rosemary</span>
<br /><span style="color: rgb(0, 0, 0);">3 sprigs dried thyme</span>
<br /><span style="color: rgb(0, 0, 0);">Extra virgin olive oil</span>
<br />
<br /><span style="color: rgb(0, 0, 0);">Place the dried herbs in the container, pour in olive oil until well covered. Store in dark cool place.</span>
<br />
<br /><span style="color: rgb(0, 0, 0);">*If you don't have dried herbs on hand, microwave fresh herbs for 2 minutes on medium high heat.</span><span style="color: rgb(0, 0, 0);"><span><span><span>
<br />*Great to coat fish or chicken and then grill or saute. </span></span></span></span><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br />
<br /></span></span></span></span><div style="text-align: right; color: rgb(0, 0, 0);"><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">Garlic Oil</span></span></span></span>
<br /></div></div><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br /></span></span></span></span><span style="color: rgb(0, 0, 0);">2 heads garlic</span>
<br /><span style="color: rgb(0, 0, 0);">Extra virgin olive oil</span>
<br />
<br /><span style="color: rgb(0, 0, 0);">Peel garlic cloves whole. Place in container, pour olive oil until well covered. Refrigerate. </span><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br />
<br /></span></span></span></span><span style="color: rgb(0, 0, 0);"><span><span><span>*Perfect to saute veggies in, especially spinach!</span></span></span></span><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br />
<br /></span></span></span></span><div style="text-align: center; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">Hot Chili Oil</span></span></span></span>
<br /></div><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br /></span></span></span></span><span style="color: rgb(0, 0, 0);">8-10 dried hot chili peppers</span>
<br /><span style="color: rgb(0, 0, 0);">Extra virgin olive oil</span>
<br />
<br /><span style="color: rgb(0, 0, 0);">Add peppers to container, pour olive oil until well covered and container is full. Store in dark cool place. </span><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br /></span></span></span></span><span style="color: rgb(0, 0, 0);"><span><span><span>
<br />*An excellent flavor addition to fish or veggies when you want an extra flavor kick!</span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">
<br /></span></span></span></span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-58002496198361444172011-07-25T01:28:00.000-07:002011-07-25T01:56:31.542-07:00I.F.C.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cqAVmM1xDoDhLWQ-g0ft609EdFzB4SehE05mDgM6HvC1ZtAd2zbERiX3vZHLaH8ImsGEf0mJzHWwazxeq8nkJOOZc3ny8SNaXnYFiGa6JCzsQtEfNfc3VMFBYbdiwtIs-TOYbZGIfbM/s1600/DSC02571.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cqAVmM1xDoDhLWQ-g0ft609EdFzB4SehE05mDgM6HvC1ZtAd2zbERiX3vZHLaH8ImsGEf0mJzHWwazxeq8nkJOOZc3ny8SNaXnYFiGa6JCzsQtEfNfc3VMFBYbdiwtIs-TOYbZGIfbM/s320/DSC02571.JPG" alt="" id="BLOGGER_PHOTO_ID_5633210801788147458" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">I guess it is starting to become very obvious that I am missing home. Last night I made the personnel fried chicken for dinner. Of course I tried adding an Italian spin by frying it in extra virgin olive oil and adding dried oregano to the flour mixture. The result was tasty and they certainly couldn't get enough! </span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br />Italian Fried Chicken</span> <span style="color: rgb(0, 0, 0);"><br /><br />4 Chicken Breasts</span> <span style="color: rgb(0, 0, 0);"><br />2 egg whites</span> <span style="color: rgb(0, 0, 0);"><br />1 cup flour</span> <span style="color: rgb(0, 0, 0);"><br />1 tsp salt</span> <span style="color: rgb(0, 0, 0);"><br />1/2 tsp pepper</span> <span style="color: rgb(0, 0, 0);"><br />1 tsp dried oregano</span><br /><span style="color: rgb(0, 0, 0);">4 tblsp extra virgin olive oil</span> <span style="color: rgb(0, 0, 0);"><br /><br />Slice the chicken breasts into strips. With a fork scramble egg whites until well beaten. In a different bowl combine flour, salt, pepper, and oregano. Dip the chicken strips one by one into the egg whites and then flour mixture. Once well coated, heat the oil in a non stick skillet. When oil is sizzling place chicken strips in oil. Let cook 3 minutes on each side or until golden brown. Remove from oil and place on paper towel before serving. </span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-10855713417022579852011-07-19T09:03:00.000-07:002011-07-19T09:10:24.506-07:00FIRENZE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAnXNGOYz5vTmAb33ekbTnB6EKJS8kBBPM0JfjmuI1DJIh1JinLJSPKErgNQFXKREUq6qkyc6l78Ui9R5lK-FZanoMZu2U_1Uy0eH5NUAw1cmqlMZXZa2e-WXQk-xfwHUUMa6Jn7Iuls/s1600/DSC01710.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAnXNGOYz5vTmAb33ekbTnB6EKJS8kBBPM0JfjmuI1DJIh1JinLJSPKErgNQFXKREUq6qkyc6l78Ui9R5lK-FZanoMZu2U_1Uy0eH5NUAw1cmqlMZXZa2e-WXQk-xfwHUUMa6Jn7Iuls/s320/DSC01710.JPG" alt="" id="BLOGGER_PHOTO_ID_5631096346004994834" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">I board the train to Florence tomorrow morning to meet Mom and Dad! I can't wait, they are getting ready to board the plane in Atlanta right now. We will be in Florence for 4 days and then they will stay in Lucca, explore all of Tuscany and come visit me when I have afternoons off! We are going to see The David, visit the Uffizi, and shop at the Ponte Vecchio among many other things. We'll drink Chianti while sharing risottos. I can't wait to return to this magnificent city AND finally see my parents again! I'll be making another visit to Acque al 2 to enjoy another taste of that unbelievable balsamic steak! And then come back to blog about all my yummy adventures!</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-25825681465582697022011-07-19T08:52:00.000-07:002011-07-19T15:32:51.425-07:00Celebrating the Sweet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvciyhui11GJsKPM8AH1Wsf25RHdeSxt5aiU3Gz43gaHhVSbAhIhHY5XQF71MzuKhvc140Cj7_ecHG3STWllUFZa3RNX8Z-XJjCtxUVxw6uBTtbQxoV1xRa2PtJ4cnY_FXdDoanKirhpg/s1600/DSC02387.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvciyhui11GJsKPM8AH1Wsf25RHdeSxt5aiU3Gz43gaHhVSbAhIhHY5XQF71MzuKhvc140Cj7_ecHG3STWllUFZa3RNX8Z-XJjCtxUVxw6uBTtbQxoV1xRa2PtJ4cnY_FXdDoanKirhpg/s320/DSC02387.JPG" alt="" id="BLOGGER_PHOTO_ID_5631194577354903794" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">Yesterday was Valentina's birthday. Valentina is the sweet Albanian pastry chef who speaks no English. She works her heart out making bread for each shift, preparing brioche and homemade cakes for breakfast, and creating each dessert during service. Everything sweet in the kitchen comes from her hands and I certainly can't get enough! To celebrate her birthday I made White Chocolate Bread Pudding with Banana Foster's Sauce. This is one of the first recipes I learned while working at Natalia's for my senior project in high school. If you've ever been to Natalia's and enjoyed this dessert you know just how rich and luscious it is. However if you haven't had the chance to taste this one way ticket to heaven, let me know, I'll make it for you. I made it twice, one for her to take home and one for the others' to eat. Everyone left the shift very very happy. This is what I love about cooking, it brings people together. Although we can't all understand each other, food defies the language barrier and bonds us in a way nothing else can. </span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-79033314183888343122011-07-18T01:41:00.001-07:002011-07-18T09:26:40.142-07:00Italian Sushi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuJAn3fQxOMGuNj_6Rt5mKugBziVkJwDmBtOP3i5CWci5XwvdodcMUMIeFHvbeNo1xjWWRkgfTWTTERrk4Wn6UC6yDJU8vl1Nmk1mEcWl9ObDk28TafGsu1cYx_Y4fVwOrn6AzkJIOHk/s1600/DSC02441.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuJAn3fQxOMGuNj_6Rt5mKugBziVkJwDmBtOP3i5CWci5XwvdodcMUMIeFHvbeNo1xjWWRkgfTWTTERrk4Wn6UC6yDJU8vl1Nmk1mEcWl9ObDk28TafGsu1cYx_Y4fVwOrn6AzkJIOHk/s320/DSC02441.JPG" alt="" id="BLOGGER_PHOTO_ID_5630613586853646610" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">The thought of eating raw fish has always repulsed me. I've never been a fan of sashimi, always having to douse my sushi rolls in soy sauce and cover them in pickled ginger. It's not that I don't like the taste. I think it's the thought of consuming a product that inevitably could cause some microbial disease if not prepared correctly that truly disturbs me.</span><span style="color: rgb(0, 0, 0);"> </span><span style="color: rgb(0, 0, 0);"><br /><br />Well, this mind set quickly had to change in Italy. During the service, one of my primarily responsibilities is making carpaccio. We have a shrimp carpaccio and a beef carpaccio. I would never think to order shrimp carpaccio when going to a restaurant, but it's one of our best sellers. Therefore I make it all the time, almost every single day. And with each time I make it, I must taste to make sure the seasonings are right. (One of the best parts of the job-sampling as you go!)</span><span style="color: rgb(0, 0, 0);"> </span><span style="color: rgb(0, 0, 0);"><br /><br />Surprisingly, I find it to be most delicious. Although you must get past the texture- it is raw shrimp after all- the seasonings make it the perfect summer appetizer. We flavor it with vanilla oil, a mix of spices, lemon, olive oil, salt and pepper. On top we garnish with a quenelle of fish tartare, a raw version of pesce that has been flavored with pesto, lemon, olive oil, salt and pepper. The flavors all come together harmoniously to create a very edible, very tasty dish. </span> <span style="color: rgb(0, 0, 0);"><br /><br />Same goes with the beef. We season with olive oil, salt, pepper, and lemon (the acid from the lemon is what makes eating raw safe). Then pair this with a light fennel salad and parmesan shavings. It's an excellent choice for a primi piatti. </span><br /><br /><span style="color: rgb(0, 0, 0);">Lately we've been making a fish tartare as for the entreè , or amuse bouche. We've been seasoning it with a variety of ingredients. One unique version is with fresh berries and fruits. It's delightful and perfect for a light starter. Plus, it makes for a beautiful dish.</span><br /><br /><span style="color: rgb(0, 0, 0);">Perhaps I find eating the uncooked protein sanitary because I do it myself, or maybe it's the fact I am in Italy and everything just tastes better here. But most importantly I think it is understanding complimentary ingredients that really highlight the raw meat. It's finding the balance between acidity and seasonings that make the dish work. </span><br /><br /><span style="color: rgb(0, 0, 0);">Pictured: Amuse bouche of fish tartare, flavored with fresh berries.</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-53322035259768422072011-07-17T01:03:00.001-07:002011-07-17T01:44:54.627-07:00Lardo di Colonnata<a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyLlHvFVm34MKjeD8aNt0dFQqWXpOZZLK-SPstKVz0qRR0jHlkj6bbuQo97u1XKkxYuDWdsJTZQd5zHI7vVx4kF_hMPqWgHctBztWLnMcIlrU087vP7NM2NltmoBHWB0inP3cIUTElA0/s1600/DSC02427.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyLlHvFVm34MKjeD8aNt0dFQqWXpOZZLK-SPstKVz0qRR0jHlkj6bbuQo97u1XKkxYuDWdsJTZQd5zHI7vVx4kF_hMPqWgHctBztWLnMcIlrU087vP7NM2NltmoBHWB0inP3cIUTElA0/s320/DSC02427.JPG" alt="" id="BLOGGER_PHOTO_ID_5630231885449883570" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmTI1vDhznsH1RmQDxAcccWi-akU4FA-t-A4mDyn-XmbdpxhQNVTy5330816ZMOQG4HY3ymb9u1WcGlu9sg26y_X3VC6QiubJqdC5P6QV8NhBSdm9o-QbbF9LHDqugbySbTR_OQYowzI/s1600/DSC02425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmTI1vDhznsH1RmQDxAcccWi-akU4FA-t-A4mDyn-XmbdpxhQNVTy5330816ZMOQG4HY3ymb9u1WcGlu9sg26y_X3VC6QiubJqdC5P6QV8NhBSdm9o-QbbF9LHDqugbySbTR_OQYowzI/s320/DSC02425.JPG" alt="" id="BLOGGER_PHOTO_ID_5630231877405397938" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUyq0U8bi5gwsmqs9FavLbCZv2QhjbXu82Ngqb4_JKDF_kt8Wgtq6AGtVMFjO2VnDO_gzd7MrAQVQU1Lkep0VDyVzcSGg64VDxXAJcwG_4_VQ2A-2NvwrIus4YgTi_wFiTjFZ5qkU92U/s1600/DSC02426.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUyq0U8bi5gwsmqs9FavLbCZv2QhjbXu82Ngqb4_JKDF_kt8Wgtq6AGtVMFjO2VnDO_gzd7MrAQVQU1Lkep0VDyVzcSGg64VDxXAJcwG_4_VQ2A-2NvwrIus4YgTi_wFiTjFZ5qkU92U/s320/DSC02426.JPG" alt="" id="BLOGGER_PHOTO_ID_5630231871089163154" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9h-RXIX_9p7pBcpTXIRHFldM1V6IRhr4NrhsMEtnGCo866UMrL-J7E4rKGkHI7ZBiaD-FdS_HYrx9w7VfLK_PusDUI4zVsGaC2xzrpvt2YOYQnoqEBjQ0f9gRkzo0hjQbgfzpTYtdGI/s1600/DSC02423.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj9h-RXIX_9p7pBcpTXIRHFldM1V6IRhr4NrhsMEtnGCo866UMrL-J7E4rKGkHI7ZBiaD-FdS_HYrx9w7VfLK_PusDUI4zVsGaC2xzrpvt2YOYQnoqEBjQ0f9gRkzo0hjQbgfzpTYtdGI/s320/DSC02423.JPG" alt="" id="BLOGGER_PHOTO_ID_5630231868814801954" border="0" /></a><br /><a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG6AutgRM-_MYai-14FqiMhp8aIemYPE4TH8sRjsT60l9DqeR4Jin7SaVeXGtVzyWlOLPDMpoFXoc3npR8rUkf0V2QKx1oZEqCQEGKDhkJ6iAkssjAoALc03Ev4YKjadA1D0ljux_YAA/s1600/DSC01976.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG6AutgRM-_MYai-14FqiMhp8aIemYPE4TH8sRjsT60l9DqeR4Jin7SaVeXGtVzyWlOLPDMpoFXoc3npR8rUkf0V2QKx1oZEqCQEGKDhkJ6iAkssjAoALc03Ev4YKjadA1D0ljux_YAA/s320/DSC01976.JPG" alt="" id="BLOGGER_PHOTO_ID_5630235697981537026" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">Il Bottaccio buys all of their pork products from </span><a style="color: rgb(255, 255, 51);" href="http://www.labottegadiado.com/">La Bottega di Ado</a><span style="color: rgb(0, 0, 0);">. This well-known butcher shop is the best in the area. Specifically, they are experts for making the famous </span><a style="color: rgb(255, 255, 51);" href="http://www.lardodicolonnata.org/">Lardo di Colonnata</a><span style="color: rgb(0, 0, 0);">. Colonnata, one of the smaller towns in this area (only 5 km from my house) is acclaimed for it's marble and of course lardo. The lardo is a prized cut, and the process though which they cure it truly makes it one of a kind. The pure fat comes from the layer of fat at the back of the big and a cut of the belly.</span><span style=""><span style="color: rgb(0, 0, 0);"><br /><br />Once the pieces of meat are cleaned, they are placed in a large marble basin, the marble of comes from the area as well. The basins have been rubbed with garlic and herbs, when the fat is placed in the tub then it is covered in a mixture of salt, pepper, garlic, sage, and rosemary. They layer the lardo in a tub like that until it is completely full: salt mixture, lardo, salt mixture, lardo, salt mixture, etc. The tub is sealed with a marble slab. The fat stays here for 6 months until it comes out full of flavor from the long process of seasoning and melts in your mouth.<br /><br />When the lardo is finally ready, it can be taken home and used in a number of ways. It comes in a large slab, so it is important to use a very sharp knife or a meat slicing machine to cut it into thin strips. At Il Bottaccio we place it on crostini for bruschetta, wrap it around prawns, and also blanket filets that we serve with a red wine reduction sauce. I've also had it on a pizza at one of the local ristorantes. Any way you serve it, it is a delicacy.<br /><br />It's unlike anything I've had before. The buttery texture, salty taste, and subtle hint of herbs truly makes it irresistible. Plus this is the only place in the world true Lardo di Colonnata is made, and it's only 5 minutes from my Italian home!</span><br /></span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-29537250467943250812011-07-16T01:33:00.001-07:002011-07-16T01:43:44.488-07:00Dinner in Massa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_tnO6EFRGjOF_0drYUoF-XR7qb5xUYPVFBQsqMeIpJoS6ke4EkBDOaNAz1IsyzV6H1ITnwIs13b3y7dPEcAiGNTb1egJqcuPRqH_mERSTObNzkYBSA1RtMp_t0hLX5DMioHanCCjmPo/s1600/DSC02430.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_tnO6EFRGjOF_0drYUoF-XR7qb5xUYPVFBQsqMeIpJoS6ke4EkBDOaNAz1IsyzV6H1ITnwIs13b3y7dPEcAiGNTb1egJqcuPRqH_mERSTObNzkYBSA1RtMp_t0hLX5DMioHanCCjmPo/s320/DSC02430.JPG" alt="" id="BLOGGER_PHOTO_ID_5629865885510706018" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">I can't believe I only have 2 weeks left in Italy! It's hard to believe how quickly this summer has gone by. Il Bottaccio gave me last night off so Marco and I headed to a pizzeria in the center of Massa. This trattoria sat us outside under a canopy lit with Christmas lights and lanterns. They served us such an incredible pie! Mine was covered in prosciutto crudo, stracciatella (a type of mozzarella), fresh tomatoes, and arugula. </span><span style="color: rgb(0, 0, 0);"> One of the best parts of being in Italy- it's socially acceptable (and pretty much expected) for you to order a single pizza and consume the entire thing by yourself. How could you not? The food is too good to leave a single bite! I already miss being here!</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-5269108404835772302011-07-15T00:19:00.000-07:002011-07-15T07:51:35.277-07:00Favorite Things Friday<div style="text-align: center;"><span style="font-weight: bold; color: rgb(0, 0, 0);">Mortar and Pestle</span><br /></div><div style="width: auto; color: rgb(0, 0, 0);"><div style="text-align: center;"> <a href="http://home-and-garden.become.com/rd?q=&t=mr&et=me&pt=sc&pn=1&pi=1&ts=1310716104656&lk=17427172&bp=614269167&id=&bskuid=766200915&idx=2205&pm=0&cid=671&binfo=zZg_DoHPD5K39GJoDC0tjg&brand=WilliamsSonoma&u=H4sIAAAAAAAAAMsoKSmw0tc3zDDIMSxPMchP0ivPzMnJTMwt1i3Oz8vPTdRLzs%2FVNzS20Lc3NTA1MTE2twQAOD3iXDMAAAA%3D" rel="nofollow" target="_blank"><img style="width: 230px; height: 230px;" src="http://image.become.com/imageserver/s3/1031316003-150-150-5-0/williamssonoma-mortar-and-pestle.jpg" alt="Williams-Sonoma Mortar & Pestle" title="Williams-Sonoma Mortar & Pestle" id="img1" border="0" /></a></div> </div> <span style="color: rgb(0, 0, 0);"><br />Please excuse my personal pesto recipe. I've always made pesto in a food processor. This is wrong. The other day I learned Il Bottaccio's recipe (using the same ingredients as my recipe in approximately the same proportions). However, the procedure is quite different. They begin by using a mortar and pestle to break down the pine nuts, garlic, and basil leaves. The ingredients are crushed together making their flavors perfume almost immediately. Grinding in parmesan and then drizzling in the oil makes the pesto flavor much stronger than just using a processor. They finish it off in a blender, but that original step truly makes the sauce sing. So, if you don't have one already, add it to the shopping list!<br /><br /></span> <div style="text-align: center;"><span style="color: rgb(0, 0, 0); font-weight: bold;">Acqua Frizzante<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7q3g8sKvwaTmFk1466p7VKqYEDnlt7N6hyphenhyphenUB6lGrTlU_nAYZ2khi4U88rZwPyKazf0C-629VaHlTtDzUFGwebBi7R4H5aL0CWTqC5dC7naDMadCaBWBHf7sg7QoipbT6k6zM-bMXFOvw/s1600/DSC02421.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7q3g8sKvwaTmFk1466p7VKqYEDnlt7N6hyphenhyphenUB6lGrTlU_nAYZ2khi4U88rZwPyKazf0C-629VaHlTtDzUFGwebBi7R4H5aL0CWTqC5dC7naDMadCaBWBHf7sg7QoipbT6k6zM-bMXFOvw/s320/DSC02421.JPG" alt="" id="BLOGGER_PHOTO_ID_5629484069936794082" border="0" /></a><br /></div><span style="color: rgb(0, 0, 0);">It's starting to become extremely hot on this side of the Atlantic. Combined with the heat of the kitchen, it is extremely important to stay hydrated. I've always been a fan of club soda, La Croix, Perrier, and my sister's favorite Big K brand club soda. However in Italy it's become all I drink. We buy huge 2 liter bottles of the stuff to keep in the walk-in for the personnel. I think because I enjoy the refreshing bubbles I drink more of it! Whatever it is, I am hooked!<br /><br /></span> <div style="text-align: center; font-weight: bold;"><span style="color: rgb(0, 0, 0);">Mozzarella<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4qzEuRnTaaKn9jURcbTySSfvQKiV151qg1kbSv1jSWbgbx3X3qNQ0uscWz0zjvXp4sZWFsLsdu-wTDC0ZWxq__tGaPTNuQ5fraABmhgQsghS52N6kf1VFvApDcp9MomXk0M7BFYVhVs/s1600/DSC02418.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4qzEuRnTaaKn9jURcbTySSfvQKiV151qg1kbSv1jSWbgbx3X3qNQ0uscWz0zjvXp4sZWFsLsdu-wTDC0ZWxq__tGaPTNuQ5fraABmhgQsghS52N6kf1VFvApDcp9MomXk0M7BFYVhVs/s320/DSC02418.JPG" alt="" id="BLOGGER_PHOTO_ID_5629484066926320194" border="0" /></a><br /></div><span style="color: rgb(0, 0, 0);">Fresh mozzarella was always a part of our antipasto platters in Rome. I cannot get enough of this unbelievably creamy handmade cheese. The large blocks they sell next to Kraft singles in America are a disgrace to the huge balls made freshly each day in Italy. Two days ago at Il Bottaccio we received a Styrofoam box containing two precious balls of freshly made mozzarella, made that morning in Naples, Italy. The balls were the size of cantaloupes that gushed out milk as you cut into them. Taking a bite of the fresh cheese was insane. I have never tasted anything so incredible. We served it with sliced Roma tomatoes lightly tossed in olive oil, salt and pepper. With only 2 weeks left abroad, I am crossing my fingers I can find a cheesemonger at home that can bring me that same satisfaction!</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-5950430701156981732011-07-14T07:02:00.000-07:002011-07-14T16:06:53.878-07:00The Walk-In<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfEjw5ZOZzzFsrTMOfwlXqWbjEdMeJaATvlZY5JURE4sEyB3rYIxFtvq976NU9r88_lZvOG-jEaw5YwMovqmLpBmMJtfZotvdzTm2Gw3DgcWbsiTRYpZOrCmmVjeFIkodYjS8r9gez_c/s1600/DSC02358.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfEjw5ZOZzzFsrTMOfwlXqWbjEdMeJaATvlZY5JURE4sEyB3rYIxFtvq976NU9r88_lZvOG-jEaw5YwMovqmLpBmMJtfZotvdzTm2Gw3DgcWbsiTRYpZOrCmmVjeFIkodYjS8r9gez_c/s320/DSC02358.JPG" alt="" id="BLOGGER_PHOTO_ID_5629219505599959154" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK4YCCwKrGMRDPj_rAR6cTEcLmxk5qY-thOe0fe0si0k8P8JfQ7IxCiyE1DMMfmpOD__iH3mctZqsolJNumUuuOmq9HdFXhcts-W1vAC6LvLmyqYetBO8-qZuvTQvLr_qvyHgjlE2Xbc/s1600/DSC02359.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK4YCCwKrGMRDPj_rAR6cTEcLmxk5qY-thOe0fe0si0k8P8JfQ7IxCiyE1DMMfmpOD__iH3mctZqsolJNumUuuOmq9HdFXhcts-W1vAC6LvLmyqYetBO8-qZuvTQvLr_qvyHgjlE2Xbc/s320/DSC02359.JPG" alt="" id="BLOGGER_PHOTO_ID_5629219515170705730" border="0" /></a><span style="color: rgb(0, 0, 0);">In a small hallway, behind the dishwasher pit, is the cold domicile of all the ingredients at Il Bottaccio. From the farmer's hands to our shelves are the fruits and vegetables that come in almost daily. You'll find stocks, sauces, tomato juice, and herbs. Then in the back there are jams and jellies, chocolate ganaches, and vanilla creams. This walk in refrigerator is one of the most important parts of the kitchen. It must constantly be cleaned, organized, and checked so that ingredients are always fresh and not going bad. I usually spend at least 10 or 15 minutes in the walk-in each day rearranging so that new shipments have a place to go as soon as they come in. I also have to follow a strict protocol so that food is placed safely throughout the refrigerator. Basically it is arranged so if one shelf drips into the next, the food will still be safe to eat. It's a fascinating hodge podge of food. Everything you could ever think of from passion fruit to Red Bull lives in this igloo. It is also a nice escape when the heat of the kitchen is too much to handle!</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-44787655097776578422011-07-13T16:04:00.000-07:002011-07-14T01:48:36.297-07:00The List<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbkfKAm2mUUZ8jdXeOPIe7cMmd7xlOzZ6_0YUz-LhsIKF2wRExg4ht0sFTcB3nYAvEXVuZASsiV_hRJ-3yj9b30hvib_OQzlvpBwoRjBr59b8W6acRQ3mm1UGNZvTjXIB29VA58eblng/s1600/DSC02416.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbkfKAm2mUUZ8jdXeOPIe7cMmd7xlOzZ6_0YUz-LhsIKF2wRExg4ht0sFTcB3nYAvEXVuZASsiV_hRJ-3yj9b30hvib_OQzlvpBwoRjBr59b8W6acRQ3mm1UGNZvTjXIB29VA58eblng/s320/DSC02416.JPG" alt="" id="BLOGGER_PHOTO_ID_5628978463551807042" border="0" /></a><span style="color: rgb(0, 0, 0);">After I turn on the burners and get chef's station ready, I make THE LIST. I go through the reach in (the refrigerated box that stays on the counter) to see what essential ingredients are missing. These include tomatoes (prepared two ways), garlic, onions, grated parmesan, butter, and parsley. Then I check the contorni (side vegetables or decoration) which involves carrots, zucchini, gratin potatoes, and tomatoes. And finally I check the stocks and juices- we have vegetable stock, tomato juice (fresh and canned), mussel juice, and clam juice. </span><br /><br /><span style="color: rgb(0, 0, 0);">If we are running slightly low on anything it goes on THE LIST. I will also add other tasks like cleaning out the walk in or making food for the workers and personnel so that we are sure not to forget important parts of the job.</span><br /><br /><span style="color: rgb(0, 0, 0);"> I've found that making this keeps us focused and more efficient. Understanding the big picture of everything that needs to get done during the shift helps for time management. Although sometimes I have to write it in half English half Italian, we always seem to get it all done at the end of the day. Plus, I love lists so why wouldn't I think this is amazing protocol!</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-46377738247500197822011-07-12T16:03:00.001-07:002011-07-12T16:32:12.482-07:00A morning in Massa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGy6pkOJgGjpr0XScNLWMPA2EzJ-FyWaQ-EETAeT3Kona_zJXrrtF7zQ_jjGhzMr5l5LF5y0ur41zsMO_-z3CQIGsQm8tTZkP3vg1DLdL6TZTOtDywoXUtPeT2oCedy1fkCZ_OUP1OPA/s1600/DSC02413.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGy6pkOJgGjpr0XScNLWMPA2EzJ-FyWaQ-EETAeT3Kona_zJXrrtF7zQ_jjGhzMr5l5LF5y0ur41zsMO_-z3CQIGsQm8tTZkP3vg1DLdL6TZTOtDywoXUtPeT2oCedy1fkCZ_OUP1OPA/s320/DSC02413.JPG" alt="" id="BLOGGER_PHOTO_ID_5628612346346059970" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1pXL5Leqv3bt9K5toFnLBRpUUZKHCLy9ap5Clh6B0iI7RCD2xIiWoeG5Uam1hF9yBqiV4elM7rW3xOo_G4Kpy6W7aV_WNFOfVZ7mpTAfDSi8z3nEzPzlAPU7Y8ZrJV3m4iXJaReV63Y/s1600/DSC02412.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1pXL5Leqv3bt9K5toFnLBRpUUZKHCLy9ap5Clh6B0iI7RCD2xIiWoeG5Uam1hF9yBqiV4elM7rW3xOo_G4Kpy6W7aV_WNFOfVZ7mpTAfDSi8z3nEzPzlAPU7Y8ZrJV3m4iXJaReV63Y/s320/DSC02412.JPG" alt="" id="BLOGGER_PHOTO_ID_5628612340525207074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNmHQ2KcrUmywAa4XrEcLi4v6xzdM_3WbUYKw-yXU0MnMyRC-8WfHYQulV8UEzAgRJOEAWhP1_qM0ZT2TCwcBfTbJ3u3hfMzc_EWNUcE910zfEesmINsyqDXw3DzGtuyHqgMzNCn7lw4/s1600/DSC02415.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNmHQ2KcrUmywAa4XrEcLi4v6xzdM_3WbUYKw-yXU0MnMyRC-8WfHYQulV8UEzAgRJOEAWhP1_qM0ZT2TCwcBfTbJ3u3hfMzc_EWNUcE910zfEesmINsyqDXw3DzGtuyHqgMzNCn7lw4/s320/DSC02415.JPG" alt="" id="BLOGGER_PHOTO_ID_5628612356734583538" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfSt-6lr-kuLwHOlR_XfF-jFEg0DWw7MAPZ5WIS-BpTsme1WdannfKwO0sQ_APxeqAPVPVs_w4ICwWjs670KQSRMBvAONgDcM4NGt0rVlkKzZNCptXpsY8oWLYPUc6__5UO7PqDIk-wU/s1600/DSC02414.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfSt-6lr-kuLwHOlR_XfF-jFEg0DWw7MAPZ5WIS-BpTsme1WdannfKwO0sQ_APxeqAPVPVs_w4ICwWjs670KQSRMBvAONgDcM4NGt0rVlkKzZNCptXpsY8oWLYPUc6__5UO7PqDIk-wU/s320/DSC02414.JPG" alt="" id="BLOGGER_PHOTO_ID_5628612348606804498" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">I've always enjoyed mornings. In America, breakfast is my favorite meal of the day, I can't miss Al Roker's weather report, and my favorite spin class starts at 9:30. However, in Italy mornings have become the most essential part of my day. I've gotten into a routine of waking up early so I have plenty of time to exercise, write blogs, catch up on emails, and of course enjoy my brioche and cappuccino. My mornings are primarily my only free time. I work from 11-3:00ish, then 7-whenever. Between the two shifts I head to the beach and nap. So, I have made mornings a priority for productivity.</span><span style="color: rgb(0, 0, 0);"> </span><span style="color: rgb(0, 0, 0);"><br /><br />This morning was a bit of an exception. I woke up early, went for a run, came back and got ready. Then I went to my favorite cafe across the street for their delicious brioche and cappuccino (I honestly can't get enough). After I finished my breakfast and a lengthy attempt at reading the newspaper (there was an article on Obama I tried to decipher), I headed on to my next adventure.<br /><br /></span><span style="color: rgb(0, 0, 0);">Tuesdays in Massa are market day. I have never been before, always forgetting that it is on Tuesdays. On my run I was reminded as I saw vendors setting up their various tents. I am so glad I went. It was fun to see the different merchants and </span><span style="color: rgb(0, 0, 0);">all they were selling. They had everything from hardware to underwear. There were food, clothes, antiques, cookware, jewelery, and flowers. Anything you could think of was being sold. Although I didn't buy anything today, I am going to return next week and do some damage. After all you can't pass by a great pair of Italian heels for only 10 euros and not want to come back!</span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-8828065447212545052011-07-11T01:24:00.000-07:002011-07-11T01:56:20.944-07:00The Art Gallery<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyQYcXAAHmYTQf4oqq2cHtWJnmPxphTWOtyexilLzucyM28cctVzpKOQdrCk7rnLa54s1A4XTJVP-wIqsfQtdM8LZ7a-4JDAbthB55NkgDnjilX1E6HImyNZZNNwFSIIvNJ4kBKLGKsM/s1600/DSC02376.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyQYcXAAHmYTQf4oqq2cHtWJnmPxphTWOtyexilLzucyM28cctVzpKOQdrCk7rnLa54s1A4XTJVP-wIqsfQtdM8LZ7a-4JDAbthB55NkgDnjilX1E6HImyNZZNNwFSIIvNJ4kBKLGKsM/s320/DSC02376.JPG" alt="" id="BLOGGER_PHOTO_ID_5628013772388889058" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEKE5lPqo5bZawTOCW-nkcxMk_q-KoL466zLXywndbKoyLK64dNmnPFYVilgaL85haYBlvP3hLIheLmzOy9aO7bFmH3IzeqnGZPbvYuMdPL99pXdRYv2XjIuvg19sGJ-JsBn3-aE87WM/s1600/DSC02373.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEKE5lPqo5bZawTOCW-nkcxMk_q-KoL466zLXywndbKoyLK64dNmnPFYVilgaL85haYBlvP3hLIheLmzOy9aO7bFmH3IzeqnGZPbvYuMdPL99pXdRYv2XjIuvg19sGJ-JsBn3-aE87WM/s320/DSC02373.JPG" alt="" id="BLOGGER_PHOTO_ID_5628013771725126962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-omLWgnYoD81SalSt9KKpf_6mxv4THEZvNe3zceMM6FcW0KZRIlS26V0Lj0Wq_FZUE-6JgQWgWtaniGrUm0QMME5bYW94bdyChr-UJki34emzHZF3RLnyd4heu35IeUawtyVme7iNNd8/s1600/DSC02372.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-omLWgnYoD81SalSt9KKpf_6mxv4THEZvNe3zceMM6FcW0KZRIlS26V0Lj0Wq_FZUE-6JgQWgWtaniGrUm0QMME5bYW94bdyChr-UJki34emzHZF3RLnyd4heu35IeUawtyVme7iNNd8/s320/DSC02372.JPG" alt="" id="BLOGGER_PHOTO_ID_5628013765810982450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFc_HlC2p2YevPARqx0lt348OyEf-rJKWFHQ9UnKJ7pqSKdKYv1xaTT6T5BHCC7RjmOwAhJb3utQ7OchabeD7mt7LyEtXlYBcieQL_ZkhXAUkClclB33R_9Mz6f48aSEFVmbY48LGXPdw/s1600/DSC02377.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFc_HlC2p2YevPARqx0lt348OyEf-rJKWFHQ9UnKJ7pqSKdKYv1xaTT6T5BHCC7RjmOwAhJb3utQ7OchabeD7mt7LyEtXlYBcieQL_ZkhXAUkClclB33R_9Mz6f48aSEFVmbY48LGXPdw/s320/DSC02377.JPG" alt="" id="BLOGGER_PHOTO_ID_5628013782298169218" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">In addition to the</span><a style="color: rgb(0, 0, 0);" href="http://www.relaischateaux.com/en/"> <span style="color: rgb(255, 255, 51);">Relais & Chateaux</span></a><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 51);"> </span>hotel and restaurant, and being associated with the </span><a style="color: rgb(255, 255, 51);" href="http://www.eselondon.ac.uk/">European School of Economics</a><span style="color: rgb(255, 255, 51);">,</span><a style="color: rgb(255, 255, 51);" href="http://www.bottaccio.it/en/home/"> Il Bottaccio</a><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 51);"> </span>is also an art gallery. A part of the </span><a style="color: rgb(255, 255, 51);" href="http://www.ariaartgallery.com/en/welcome/">Aria Art Gallery</a><span style="color: rgb(0, 0, 0);">, Il Bottaccio features different artist's exhibits every 2 or 3 months. When a new artist is brought in they typically have a large event, inviting clients to wine and dine and then see and buy the new art pieces. I always knew art was an important part of the Italian culture, but living here has made me appreciate it so much more.<br /></span>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0tag:blogger.com,1999:blog-8191930587082165926.post-81727452333155620922011-07-10T01:13:00.001-07:002011-07-10T01:27:37.178-07:00The Ivy York Band<span style="color: rgb(0, 0, 0);">The past two nights, Il Bottaccio has held a live concert with a prix fixe 5 course dinner. Everything was to die for. Here's what we made:</span><br /><br /><div style="text-align: center;"><span style="color: rgb(0, 0, 0);">Insalta di Crostacei con Frutti Tropicali</span><br /><span style="color: rgb(0, 0, 0);">(Salad with marinated shrimp and tropical fruit)</span><br /><a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85W2L6UgZT6r4JewDKFYjL5LbgwSXhkhmVA5K6D3N6LIK4IwnFm57gRXaAUzDX6y-J7Gw-gAEx-Wm_1i5EPgC88YIWfiIVFXTts-eUjrjwZjxQvtoDAiJCUZFu7f7kR4jiQE-qIMzEug/s1600/DSC02391.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85W2L6UgZT6r4JewDKFYjL5LbgwSXhkhmVA5K6D3N6LIK4IwnFm57gRXaAUzDX6y-J7Gw-gAEx-Wm_1i5EPgC88YIWfiIVFXTts-eUjrjwZjxQvtoDAiJCUZFu7f7kR4jiQE-qIMzEug/s320/DSC02391.JPG" alt="" id="BLOGGER_PHOTO_ID_5627636089499237570" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">Gazpacho con Gallinella Crocccante</span><br /><span style="color: rgb(0, 0, 0);">(Tomato soup with crispy gallinella and mint pesto)</span><br /><a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9zxKWpYG8nlUDRUjHXzoDGpTH28fsQ2fXdgsyVHaH0oFJBIJhmzSk6Ss1yRBgCR2ekl8tiJZNEZBS9capN5phiBQuJY5_ttNFkyc9jDH5n4_DTtMZ5q1CpNXhuHbKlBZX64Ve2__jEM/s1600/DSC02393.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9zxKWpYG8nlUDRUjHXzoDGpTH28fsQ2fXdgsyVHaH0oFJBIJhmzSk6Ss1yRBgCR2ekl8tiJZNEZBS9capN5phiBQuJY5_ttNFkyc9jDH5n4_DTtMZ5q1CpNXhuHbKlBZX64Ve2__jEM/s320/DSC02393.JPG" alt="" id="BLOGGER_PHOTO_ID_5627636114195518498" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">Spiedino di Verdure e Pesce Spada</span><br /><span style="color: rgb(0, 0, 0);">(Swordfish and vegetable skewer and swordfish kebab with two sauces)</span><br /><a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMIu4gysidzPT2M6TmPYENMKVS0laJAmns-SNtvBcDwDXvAYYpq3nPZ6HajlADn8lH25GtbaVQdqjiniK-_8GcL3xGlzQh8cSMYPw2HJixKmtGVyJOb-keUcLssvw0MCAbkLiu-h-HZc/s1600/DSC02394.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMIu4gysidzPT2M6TmPYENMKVS0laJAmns-SNtvBcDwDXvAYYpq3nPZ6HajlADn8lH25GtbaVQdqjiniK-_8GcL3xGlzQh8cSMYPw2HJixKmtGVyJOb-keUcLssvw0MCAbkLiu-h-HZc/s320/DSC02394.JPG" alt="" id="BLOGGER_PHOTO_ID_5627636122842990770" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">Tacchino al Latte di Cocco e Curry</span><br /><span style="color: rgb(0, 0, 0);">(Turkey with coconut milk and curry)</span><br /><a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTZkEz12hxvH0kNs8hMSRGE2a2uhSZ6Q6oM4p9ZZNOaFzpHAdQxUwFCz6c533Li4EOpkh2DXjXlGMjexWx19Jj2YMqPPy6ehvuVjNuZJkWLTxOY7PZuYEzAXZK_ttQ7yagjgNnccSXt4/s1600/DSC02400.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTZkEz12hxvH0kNs8hMSRGE2a2uhSZ6Q6oM4p9ZZNOaFzpHAdQxUwFCz6c533Li4EOpkh2DXjXlGMjexWx19Jj2YMqPPy6ehvuVjNuZJkWLTxOY7PZuYEzAXZK_ttQ7yagjgNnccSXt4/s320/DSC02400.JPG" alt="" id="BLOGGER_PHOTO_ID_5627636091072800354" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">Cheese Cake con Mango e Papaya</span><br /><span style="color: rgb(0, 0, 0);">(Lemon cheesecake with white chocolate ganache, mango, and papaya)</span><br /><a style="color: rgb(0, 0, 0);" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAtaZQxI3Ffw9Q4IfodwjOBeGEkF-v81aUGNZ1j5OWT3qnVoNAQOHESqK3VE5U6_hRl9FP5gd2P7-AaEFWgtb6pXrJozEQi3_TS5gB9wWD7s_lWSrxMGQqdn3t13x8i7uI0_dZWFQHnY/s1600/DSC02396.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAtaZQxI3Ffw9Q4IfodwjOBeGEkF-v81aUGNZ1j5OWT3qnVoNAQOHESqK3VE5U6_hRl9FP5gd2P7-AaEFWgtb6pXrJozEQi3_TS5gB9wWD7s_lWSrxMGQqdn3t13x8i7uI0_dZWFQHnY/s320/DSC02396.JPG" alt="" id="BLOGGER_PHOTO_ID_5627636126941340882" border="0" /></a><br /></div>Emily Robinsonhttp://www.blogger.com/profile/06180220864065751825noreply@blogger.com0