Grey Poupon

Hello my Fellow Foodies!

Hope everyone is staying warm out there. Coming up on my agenda in the month of march is a truly exciting opportunity. Grey Poupon is hosting a contest for the best recipe featuring their truly unique dijon mustard. I have entered the contest and need your support! Below is the menu I created and in less then 2 weeks, I will have to make it and be judged. I can not wait to share these recipes with you, they are unique and delicious, highlighting the flavor of Grey Poupon in several different ways.

Roasted Quail with Dijon Walnut pan sauce

Grey Poupon Sausage Dressing with Dijon cherry walnut compote

Champagne Poached Leeks and Fennel with a Dijon and roasted onion reduction

Dehydrated Grey poupon dusted fennel leaves

As always, Enjoy! ~ K

The cure for any sweet tooth!

Fried Plantains with Raspberry Jam and Vanilla Ice Cream





I recently discovered a ridiculous sweet tooth that I have, and have been creating new and different desserts that you too will crave to solve your sweet tooth anytime. Change up your normal bowl of vanilla ice cream with this delicious recipe.





Ingredients

2 Ripe sweet plantains (they should be brown, like bad bananas)
1 cup Canola or Vegetable oil
1tbsp Ground Cinnamon
1/2 cup Light brown sugar
1 pint Quality Vanilla Ice Cream
1/2 cup Raspberry Jam
To taste Sea Salt





Peel and slice the plantains on the bias into about 6 pieces. Preheat your oil in a medium saute' pan over medium heat. Then place the plantains into the oil and pan fry until golden brown on both sides (the plantains should sizzle when placed in pan). Once golden brown remove and place on paper towels to drain extra oil. Sprinkle both sides with the cinnamon sugar mixture. In a bowl add 2 scoops of ice cream, heat the jam for 15 to 25 seconds until warm and drizzle over ice cream. Place in plantains and and just a pinch of sea salt to the bowl.





This will definitely satisfy any sweet tooth you may have in the future. On a side note, plantains are a great item to have in your home the can be served in savory and sweet dishes and are packed with vitamins.





As Always, Enjoy!





~ K

The Wire

Hello Foodies,

As i am sure you all have seen, I have been slightly sporadic in my posts over the past month. I am sorry for that. But as many of you know, it is crunch time for my culinary school as I will be graduating in less then 3 weeks!!! So I wanted to tell you all to have a wonderful Thanksgiving and remember these helpful tips to ensure that you have a easy, relaxing, and delicious holiday.

1. Start prepping 1-3 days in advance
2. Prep everything before you start to cook
3. Make a schedule for how dishes must be completed
4. Drink a beverage while cooking,
5. Enjoy quality time with your friends and family by inviting them to help
6. Remember to let you turkey rest for at least a half and hour
7. prepare the cold items in advance and store them so you do not have to rush last minute


If you follows these simple guidelines, you will do great! Feel free to shoot me any holiday questions you have on recipes, planning, or general ideas. Have a great one!

As always, Enjoy! ~ K

Meatball Madness

What’s a great way to spend your Sunday evening? How about working with the one and only Steve Martarano… The only thing better then working with him, was eating his one and only meatballs gravy and salad. A unique combination of the Italian trio beef, veal, and pork, seasoned to perfection with the perfect amount of moisture, this is simply better than your grandmas, hands down. Paired with a “south philly” salad, Steve proves that simple ingredients paired together in the right way can and will make magic for your pallet. A light refreshing salad with red wine vinegar, EVOO, with a seasoning blend of salt, pepper, garlic, reggiano, and accent, the entire plate came to life when it was finished with fresh ricotta. Steve may be one of the most high profile chefs with a heart of gold. A good old fashion Philly boy, the only question I have to ask, is when will he come back to Philly?


Photo by: Alex Oliveira/startraksphoto.com

Scarecrows, Pumpkins, and Leaves Galore

Well folks, it’s hard to believe, but we have fallen into autumn. As the trees start to turn and the air becomes brisk, we start to yearn for those comforting foods that will take the chill off of an unexpected cool day. As the season changes there are some unique ways to incorporate warmth into your cuisine by using seasonings, aromatics, and spices to give it that seasonal depth.

A favorite tradition in the fall is to utilize the aromas that we all associate this season with, cinnamon stick, nutmeg, clove, orange peel, all spice, and pumpkin. Along with enjoying these flavors in various dishes, you can use them in place of a candle.

In a medium size pot add:

- 3 cups water
- 1 tbsp salt
- 3 cinnamon sticks
- 1 nutmeg
- 4 cloves
- 1 tbsp whole allspice
- 1 cup pumpkin puree

Note* All you want from the orange is the outer most zest, no white

Bring the ingredients to a boil, and reduce to a simmer. This liquid will stay fragrant for up to 12 hours. Simply replenish the water when it reduces by half.

There are so many different combinations you can make. Try substituting the pumpkin for the zest of 1 orange, or with 1 cup of apple cider. Get creative and enjoy your own delicious recipes of seasonal aromatics!

Until next time, stay cozy and As always, Enjoy! ~ K

picture courtesy of: www.applepiepatispate.com

Delightful Sangria

Sangria, by The Drinkie in You: Mr. David De La Cruz

Drinkie: A person who enjoys all types of alcoholic beverages

As Labor Day quickly approaches the unofficial end of summer draws near, soon the beaches will be empty, girls will be dressed more appropriately, and beverage choices will slowly shift from those fruity summer drinks to the wheat and pumpkin tasting fall choices. Gone will be the days of outdoor daytime drinking with your favorite Coronas and Miami Vices. Fear not fellow Drinkies because before you say goodbye to all of your favorite summer beverages, try making the following recipe for Sangria which will be sure to be a hit at those End Of Summer Blowouts!

The Following recipe will yield approximately 1 gallon


Ingredients:
- Two Bottles of Red Wine (A Rioja or another light red without an overpowering taste)
- Orange Juice – 20 Fl Oz
- Sprite – 20 Fl Oz
- Rum – 4 to 6 shots worth (depending on how intense you want to be)
- Sugar – Half A Cup
- 2 Limes – (One lime will be cut up and the other squeeze the juice
- Two Red Apples – cut up
- One Green Apple – cut up
- Two Oranges – cut up (take out seeds)
- Two Peaches – cut up (you can replace this with raspberries if peaches aren’t your thing)
- Ice

Directions:
- Cut up all fruits and place into bowl
- Fill the bowl with Ice
- Pour the bottles of Red Wine into the bowl (be careful of the wine splattering)
- Pour the orange juice and Sprite
- Add the shots of rum
- Add the sugar
- Now stir everything together
- Serve chilled

Please note that if the wine and rum taste is overpowering, try adding more Sprite or Orange Juice to take a little of the edge off (Not Recommended). Well this is DDC guest blogging on the Foodieinyou – please let me know your feedback. Till next time when I share some of my Fall Favorites. Too all my Drinkies – ENJOY!

If you should have any questions or wish to contact DDC, please email me at: foodieinyou@gmail.com