This double brownie post is also doing double-duty for the Food ‘n Flix post this month over “Practical Magic.” . . . → Read More: Coconut-Pecan Brownie Bites (plus an unhealthier version)
|
|||||
 28 comments - (Comments are closed)  Clubs and Blog Hops, Recipes, What we're growing, eating, and doing.  brownies, chocolate, coconut, coconut oil, Food n' Flix, Heart Healthy, pecans 
A salad for summer. (I know, I am rushing the season!) . . . → Read More: Red Quinoa Greek Salad 18 comments - (Comments are closed) Garden, Recipes, What we're growing, eating, and doing. cucumbers, Heart Healthy, parsley, peppers, quinoa, salad, tomatoes 
As I made Chef Sarah’s Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream, I defrosted some raspberries for the delicious center of these cupcakes. I had about 2 cups leftover. I was definitely not making enough batches of these cupcakes to use up the rest. (Each cupcake contained only one raspberry.) What to do . . . → Read More: Raspberry Muffins 22 comments - (Comments are closed) Recipes, What we're growing, eating, and doing. breads, breakfast, muffins, quick breads, raspberries 
Truly, we had a wonderful time at The Stock Pot and our cooking class on Modern Italian Cuisine, but why does there have to be one idiot in every crowd? . . . → Read More: Rules for Cooking Class 
I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo. Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo 1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam 19 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, dessert, orange, panna cotta, reviews, Tavolo Cooking Class 
The next course after the charred octopus was Chef Marcus’ take on Pasta Puttanesca. Puttanesca can be loosely translated to “spicy like a prostitute” and most puttenesca sauces are spicy. Chef Marcus switched it up a bit with his rendition. (This post is the next installment of our Modern Italian Cuisine Cooking Class with Chef . . . → Read More: Pasta Puttanesca 20 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, pasta, pasta sauce, reviews, Revs and Recs, Tavolo Cooking Class, tomatoes 
OK, I can talk big about being a foodie and an adventurous soul, but when it comes to seafood, I am a bit squeamish. . . . → Read More: Charred Octopus (or “You ate what?”) 20 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, octopus, Rev, Revs and Recs, sous vide, Tavolo Cooking Class 
This was a tasty little bite which inspired me to create my own Italian preserve: Triple Berry Mostarda . . . → Read More: Amuse-bouche and an Italian Compote 
Please join us on another cooking adventure. This time the focus is Modern Italian Cuisine with Chef Marcus Vause from Tavolo. . . . → Read More: Another Cooking class 24 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, restaurants, Revs and Recs, Tavolo Cooking Class 
Chocolate wisdom and cookbook recommendations from our Chocolate Cooking Class with Chef Sarah. . . . → Read More: Seriously…my last chocolate post. 12 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. Canebrake, chocolate, Chocolate Cooking Class, cooking class |
|||||
|
Copyright © 2025 Eliot's Eats - All Rights Reserved Powered by WordPress & Atahualpa |
|||||