Post from Journals Past....

I found this cute notebook that a great friend gave to me specifically to document my thoughts and recipes for my blog...however, it got lost in the shuffle very quickly and I only had time to write a couple of pages! But alas! It has been recovered from the desert island of "who the hell knows where" ....One of the two journal entries truly cracked me up! Has anyone ever lost something that they wrote personal thoughts and then found a few years later? The way that I write and think truly made me laugh out loud at myself!!! I distinctly remember writing this journal entry with the mindset that this is what my blog would be about...the good, bad and the ugly....and this one is ugly! :)

Please excuse my horribly scribbled handwriting (and F bombs!) :)

Here is what I hoped to share with everyone - to make you laugh and realize that sometimes in the kitchen we have huge MISTAKES as well as SUCCESSES.... here is my story of mistakes:

7/27/10

I always set off with a great goal of making "The Best ______" and sometimes I surprise myself with being a culinary genius and sometimes it is the biggest disappointment!!

 I know what I am doing WHY DOES THIS TASTE LIKE SHIT????!?

Things I've fucked up:

1. Peach Pie Crust: Remember to cook the crust first......hellloooooooo!!!!!

2. Rib Eye Stew: It's best to cook in a crock pot all day sllloooooww to keep the meat from getting tough - But I was in a hurry AS USUAL so I cooked too high and too fast. Tough shit - literally.

3. Rice Casserole (side note - in retrospect this just sounds terrible!): Don't ever use frozen peas or make sure they are thawed otherwise  you get watery, cheesy, yucky rice.

So there it is - hope everyone got a good laugh and remembers to laugh at themselves in the kitchen! 

LOTS OF LOVE, KIM

 

For Your Viewing Pleasure...

Hello Friends - I wanted to put some art out there for everyone's viewing pleasure.

 Each piece is for sale! Also, I welcome any commission jobs so please feel free to reach out. 

Happy Thursday! :)

"Fleur de Mosaic"

Medium: Mixed - Acrylic, Mosaic Tiles

"Wine Thoughts"

"Swim"

 "Happy Peace"

You are welcome to visit my online shop for more paintings or to purchase: 

LOTS OF LOVE!! <3 KIM

BATTLE OF THE BISQUE!

One of the topics that I really wanted to get done over the wintry months was a blog post focused on BISQUE because it is one of my absolute favorite things! So, now that it is hot and muggy outside I figured I would go ahead and make it HOTTER by BATTLE OF THE BISQUE!

**Keep in mind, these are all Lobster Bisque to create an even playing field**

Contestant #1: Ocean Prime

Lobster Bisque with Sweet Corn Fritter

I felt this was not too large of a portion but still very hearty. Lots of HUGE chucks of Lobster, Corn and Red Pepper. I really was not a fan of the Corn Fritters - they seemed a bit soggy after sitting in the Bisque for a short amount of time. Also, the Corn Fritters were very bland. 

This Bisque could use a KICK!

Contestant #2: Mister G's

Blue Crab & Lobster Pot of Bisque, VSOP Cognac Cream and Caviar

 First of all, this was not a pot of Bisque - it was a large soup bowl. This Bisque was very rich and creamy with many Lobster and Crab chunks. I felt this really needed a handful of sea salt and black pepper as the heavy cream seemed to take over. The VSOP Cognac Cream needed DOUBLE the amount of Cognac to really amplifiy the flavor. Honestly, if it weren't for the chucks of crab and Lobster I would be bored. OH - and the Caviar - it gave it a nice crunchy texture but was taken over by the rich creamy soup so I felt it was a waste of perfectly good caviar.

Contestant #3: Old Hickory Steakhouse at Gaylord Texan

 Lobster Bisque - Old Hickory Steakhouse Specialty

Unfortunately, the wine was flowing by the time my Bisque course was presented to me so I will do my best to create a mental image for you. A warm bowl is set down in front of you filled with lovely chucks of poached lobster tail by one waiter. Following that waiter, another polite waiter pours in hot Lobster Bisque on top of the Poached Lobster Tail. This Bisque is a bit lighter than the others with a heavy cream base but it is more velvet-y. There is a touch of warmth from the spices in the Bisque which really piqued my taste buds. I did not feel the need to add any salt or pepper to this soup. I pretty much just wanted to take a bath in the Bisque with a huge glass of Stags Leap Petite Syrah (which is the wine we had with dinner this evening).

AND THE WINNER IS.... (drum roll, please...)

 OLD HICKORY STEAKHOUSE AT GAYLORD TEXAN!!!!

This Bisque was absolutely perfect. I really would not change anything about it (and that's saying something!).  I cannot wait for the chill of the fall and winter to come back so I can enjoy my next Bisque season.

LOTS OF LOVE! KIM

Nuevo Mexican Adventure!

I have been traveling around this summer seeing good friends but really trying to make time to indulge in some new food adventures!  Well, in my last adventure to New Mexico, I was able to achieve this! My dear friend and I made our way up from Albuquerque to Santa Fe and then up to Taos - where we really got to experience some real, authentic New Mexican cuisine. First of all, we had fantastic hotel accomadations at the historic Taos Inn where we felt the real treat was just wandering around this beautiful hotel.  However, we were entertained nightly in the Adobe Bar by amazing local artists and had the pleasure of having dessert from the famed Doc Martin restaurant. The first night we were there we tickled our taste buds with the fabulous Green Chile Creme Brulee with Biscochitos (or Bizcochitos). For those of you who do not know, Biscochitos are the State Cookie of New Mexico and are traditionally found in Taos! This is an anise flavored cookie with Rum or Bourbon, Cinnamon and Sugar. FUCKING FANTASTIC! This dessert was so well balanced with the warmth of the Green Chile Creme Brulee and the coolness of the Biscochitos. WOW! On that topic, I learned that the official spelling of the word 'chile' was made official by US Senator Pete Domenici of New Mexico by entering the spelling into the Congressional record...Interesting? Yes.

Our second evening in Taos was a bit more insightful into the savory aspect of New Mexican cuisine.  We had the thrill of having dinner at the wonderful Orlando's. We split the "special" for the evening which was Blue Corn Shrimp Enchiladas - blue corn tortillas, layered (not rolled) with cheese, onions, shrimp, zucchini and yellow squash then topped with Green Chile Caribe. Caribe is when the chiles are dried and crushed and made into a sauce (Texas friends think how Mole or Tomatillo Sauce is used - Caribe is the NM version). Also, we were able to try some of the native Posole, which is a thick stew of hominy corn simmered with onions and garlic. To be honest, the Posole was not my favorite - I much prefer good ol Spanish Rice - but that's OK! It is a New Mexico staple on their entree dishes.  For all of you die-hard Tex-Mex fans, New Mexican cuisine is a bit different - for example our layered enchiladas with blue corn versus white corn. Also, the use of the Chile Caribe - green in the late summer and red in the fall. Being that is is mid-July, we took the Green Chile experience to the highest level we could. Hell - we would have taken a  Green Chile bath when we detoured to Ojo Caliente if they offered it! :)

After Orlando's, we ventured back to our wonderful home away from home to see the next band playing - and of course, have more of that Green Chile Creme Brulee (and Biscochitos!).  Well, we definitely had more Creme Brulee, but after several margaritas, beers and coffee with Bailey's we decided to try the other chocolate dessert on the menu. I have no clue what it was or what was in it but I know it was a decadent chocolate upon chocolate upon chocolate pie. We were happy campers in New Mexico!

Food as Art?

Lately, I have been spending a lot of my free time thinking about art, mainly painting, but nonetheless the question that keeps rolling through my head is "What is Art?" It is very easy to not notice that all of the beautiful art around us every day that isn't even meant to be art, it just is.  One of my yoga teachers describes the practice of yoga as art which I never considered before. However, it truly is a masterpiece when you are able to move your body into these exquisite poses that resemble dance and have the euphoric freeing of the mind. Yes, that is art!

So, can food be considered art too? I am not talking about creating a swan out of an apple or that silly picture of the banana and the orange dressed like jailbirds trying to flee the prison walls - I am referring to the creative energy that it takes to create a dish, executing your vision and putting any finishing touches on your creation.  To me, this is a form of art. Expressing yourself through a dish is the same thing as painting a canvas - you want to have your audience or guests to feel your energy through your art.  A friend of mine recently asked me to paint something based on the title that was given to me (which I have not done yet!) but how much fun would this be to do with food?  In my industry, clients are always throwing out "themes" for their menus such as Mexican, Retro, etc. but what wouldn't it be a creative challenge to create a menu based on philosophy? So here goes......

"Treat Others the Way You Would Want to Be Treated" Party!

Cocktail: The Golden Apple Martini a.k.a. The Golden Rule-tini

Amazing Truffled Macaroni and Cheese
(You wouldn't want to be served anything less than fabulous at your guests house, so why not serve a universal delicacy to your guests at your house?)
"Never impose on others what you would not choose for yourself." – Confucius

Wise Sage Rubbed Smoked Turkey Breast with Wild Blueberry Chutney
(I chose Turkey because it always think of Thanksgiving and the importance of being grateful for life and Blueberries as they prolong our health!)
"The sage has no interest of his own, but takes the interests of the people as his own. He is kind to the kind; he is also kind to the unkind: for Virtue is kind. He is faithful to the faithful; he is also faithful to the unfaithful: for Virtue is faithful." –Laozi

 The Neighbor's Garden Mustard Greens with Bacon and Garlic
        - and make sure they are invited for dinner! :)
(Any Southern food, especially greens, is exceptionally popular right now!)
Regard your neighbor's gain as your own gain, and your neighbor's loss as your own loss." -Laozi

Dark Chocolate Pot de Creme with Spiked Whipped Cream
         - NOT BORING OLD FLAN! Serve chocolate people! :)
"Avoid doing what you would blame others for doing." – Thales




To me, this is a form of art - creating something beautiful with a meaning! Let me know if anyone comes up with any other fun ideas for ways to create art with food!

LOTS OF LOVE!
~Kim

BACON!

As promised in my last post, this blog will completely dedicated to BACON and why I love it so much!

Bacon is a cured meat prepared from a pig.  It is cured with large quantities of salt either in a brine or by dry packing - no wonder it is so yummy! Mainly in North America, it is prepared from the pork belly.

Some of my favorite dishes to make at home are with Bacon and I would love to share! All of these ideas are super simple and mainly comfort food. I feel bacon should be enjoyed by everyone regardless of your culinary background....so here we go.....

The BEST BLT
Your choice of bread - honestly, potato bread is fantastic!
Cream Cheese
Sweet/Spicy Jelly - such as a Jalapeno Jelly
Thick Sliced Bacon - cooked to your liking
Beefsteak Tomatoes - try to use during the summertime when tomatoes are at their best
 - the Farmer's Market always has the best Beefsteak tomatoes - and slice THICK (you will thank me!)
Iceberg Lettuce
Red Onion - sliced
Cheese - I love to have some Baby Swiss on my BLT but pick the cheese you love love love! :)
Salt and pepper to taste

1. Toast the bread
2. Mix the cream cheese and jelly to make a spread for the toasted bread.
3. Pile on all ingredients and enjoy!

*The reason why this is so yummy is all of the flavor profiles that come from the cream cheese & jelly mixture to the bacon and cheese to the thick juicy tomato.  You will never have a better BLT!!


Bacon Cornbread
Your choice of cornbread mix - I personally love Cornkits
Bacon - cooked to your liking and crumbled
Cheddar Cheese
1 Can of Rotel
Fresh Corn - cut off the cob and saute with Garlic

1. Follow directions on the cornbread mixture
2. Mix in bacon, cheese, rotel and corn
3. Bake as directed
4. When done, sprinkle more bacon and cheese on top and melt.
5. Cool and enjoy!

*This recipe was introduced to me initially using breakfast sausage; however, I feel the crunchiness of the bacon mates well with the softness of the cornbread. I prefer to use fresh corn as the flavor is much more prominent.

Meatloaf with Bacon Crust
Ok let's be honest here - everyone has their own way of making meatloaf. Grandma's recipe, personal tastes, etc.  I will post how I like to make my meatloaf; however it varies on my mood and what is in the fridge...But make it how you like it and the outcome will be fabulous! Basically, it is just adding BACON to your favorite meatloaf to incorporate smoky and salty flavor!

1 lb. ground lean sirloin - season how you like it!!
Bacon - cooked to your liking and crumbled - also leave about 6 pieces of cooked, sliced bacon
small diced onion
rough chopped rosemary
small diced zucchini
1 egg
about 1 c. of breadcrumbs
salt and pepper
crumbled or shredded cheese - use the cheese you like - but I use SMOKED GOUDA! :)
1 can of stewed tomatoes

1. Mix in all ingredients and form into a "loaf"  - including the crumbled bacon
2. Set loaf in 9x13 baking dish and pour can of stewed tomatoes over the loaf
3. Lay the slices of bacon across the meatloaf
4. Bake at 350 degrees for 1 hour covered
5. Then bake at 350 degrees for 30 minutes uncovered
6. Cool and serve with your favorite sides (Mine has always and will always be.....MASHED POTATOES)


I LOVE BACON AND BACON LOVES ME!!!


In the spirit of being healthy and not over indulging it is wise to consume bacon sparingly...But EAT WHAT MAKES YOU HAPPY!

2011 Food Trends

It has been a length of time since my last post but unfortunately in my industry, the holidays are time consuming.

On that note: One of the topics that I am craving to discuss is what will be the new food and event planning trends for this year!!!  Back in 2009, the trend was "Localvores" and eating only local produce to support neighboring farms was hot. Last year, everything was "Baby" or "Mini" - Baby Spinach, Baby Carrots, Micro Greens, Mini Burgers, Mini Hot Dogs, the list goes on and on....

However, I have a feeling that this year is really going to take a step out of the organic and kitchy trends and go back to the "Rich" trends....I am not saying that organic foods will be outed, just upgraded :)

Here are my 2011 Food Trend Predictions: Drum Roooolllll......

1. More parts of the animal will be used such as shin, neck, bone marrow or belly.  I have noticed on many menus across Dallas that if you want to eat beef you will have to go out of your comfort zone and try a different piece of meat then you are used to. However, I truly believe that if you don't think too hard about what you are about to consume and just focus on flavor and your personal experience with the dish, then the outcome will more than likely be positive.  The "Belly" dishes are some of my personal favorite, I have even requested Pork Belly Sushi and it was divine :) I am not a huge fan of the motto "head to toe" but every now and then LIVE A LITTLE ON THE WILD SIDE!

2.  As much as I hate to predict this, but Bacon is going to take a break.  It has been put in pies, ice creams, all salads, pastas - anything you can think of! Bacon is proven itself to be a wonderful versatile ingredient but I think that everyone is feeling that the salty pork goodness has been used in every menu at every restaurant and it is time to get creative! However, my next blog may be an homage to Bacon as it has a special place in my heart (and belly!).

3. Lastly, I think we will see a lot more of the juxtaposition of sweet and savory in our main courses as well as desserts.  Our pastry chef at Cassandra Fine Catering recently made a Rosemary Vanilla Bean Ice Cream that was satisfying to my sweet tooth as well as tapped into any apothecary desires I may not have known I had.  Another example is Foie Gras Bread Pudding that Chef Juan Garrido  has added to his extensive resume of fabulous recipes.  I hope to see more of this as it creates a surprise element to our food experiences!

One trend that I hope never gets old is creating food at home and work with fresh ingredients at the highest quality. This will keep our industry afloat even when the economy shifts.  It helps raise the standard of what makes us feel good and happy - just remember, YOU ARE WHAT YOU EAT!