Cookies & Bars

Play It Again Sam

Strawberry Pistachio Cookies-Duo Dishes

It’s a return to thumbprints. We can’t believe we’d never tried to make these until this year! The first batch featured bittersweet chocolate, almonds and port wine strawberry jelly. For some insane reason, we only made a tiny batch of twelve, and that was, of course, regrettable. We had to make more. This new version is a nice switch–different nuts, a little spice, a crunchier coating and store bought preserves this time. Trust us when we say making your own jelly tastes better, but sometimes you gotta do what you gotta do. And we had to have these cookies again!
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Special Events

Burgundy Wines: A Whole New World

On Friday, February, 12th, the Burgundy Wine Board hosted a wine tasting at the Beverly Hills Hotel. The aim was not only to showcase wines from more than 20 exhibitors across four levels of appellation, but also to delve further into the story of wine production in Bourgogne and to highlight the lives those who own and operate these wineries. They presented a full day’s program complete with a training session in the morning, followed by the actual tasting in the afternoon. Esi from Dishing Up Delights was also at the event, so it was going to be an entire day of wine tasting with a partner.
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Beef & Lamb · Uncategorized

This One’s For You

You could say this post is dedicated to Curtis Stone. We both attended KCRW’s Good Food Live Australian cooking demonstration and wine tasting. Curtis Stone was one of the chefs on deck that afternoon, and he made a remarkably fantastic mustard-brushed rack of lamb that was rolled in fresh herbs. It was out of this world. Why hadn’t we thought of doing that? As much as we both talk about our love for fresh herbs, we’ve never used them to clothe meat. Perfect idea. This was a meal that must be attributed to Curtis Stone and this simply genius idea.
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Beef · Dips, Dressings and Sauces · Main Dishes · Side Dishes

This One’s For You

You could say this post is dedicated to Curtis Stone. We both attended KCRW’s Good Food Live Australian cooking demonstration and wine tasting. Curtis Stone was one of the chefs on deck that afternoon, and he made a remarkably fantastic mustard-brushed rack of lamb that was rolled in fresh herbs. It was out of this world. Why hadn’t we thought of doing that? As much as we both talk about our love for fresh herbs, we’ve never used them to clothe meat. Perfect idea. This was a meal that must be attributed to Curtis Stone and this simply genius idea.
Continue reading “This One’s For You”

Seafood

Stuff It

Ever heard of a chayote squash? Don’t worry if you haven’t. They are a pear-shaped and colored, medium size squash that’s actually abundant in your local grocer–especially if you live in SoCal as they originate from Mexico. We experimented with the chayote last year when we made a delish and pretty soup. This time we wanted to make a Southern Louisiana dish called “mirliton” that’s hollowed out and usually stuffed with seafood. We had never tried them, mind you, and were eager to do so. Further research revealed that a mirliton is nothing more than the aforementioned chayote squash. Score!
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Special Events

Wow!

We did it!  Stir It 28 was a success.  Thank you to everyone for your support and enthusiasm.  Greg from Sippity Sup provided his home, and Natalie from The Liquid Muse and Grey Goose whipped up cocktails.  Our array of food from bloggers, caterers and chefs was amazing, and everyone went home well fed and happy.  A big thanks to the event volunteers who moved everything along smoothly as well. All in all, the Los Angeles team rocked it out Stir It 28-style!

The collecting of donations for Stir It 28 will continue through the 28th, so there’s a full week of the fundraiser left.  If you would like to donate to the cause, please visit Flanboyant Eats or Coco Cooks and click the Paypal donate button.  Look out for an update in early March on total funds raised!  And stay tuned for lots of pics, recipes, and info about the event itself that will go up on the Facebook event page.

Also going on this week, as if there wasn’t enough going on already, we’re taking part in the Week of Eating In Challenge. Now for us, this isn’t really a stretch, as we generally eat in more than we eat out. We wanted to share this with you, however, just to bring even more awareness to the benefits of cooking your own food. We all know it’s generally better for your health and well-being, but we’ll be the first to contest it also can do wonders for your wallet. It’s really about conscientiousness, thought, in the end — having a greater understanding of what exactly you’re eating, where it comes from, and what impact it’s all having on the planet. And of course, well, it’s fun! Joyous even. What’s better than creating the meals you want, when you want, and then enjoying at home?

So, we’ve been excitedly sharpening our knifes, stocking our fridges, and whipping through the cookbook shelf in preparation for this official Challenge.  We’ll be fending for ourselves for breakfast, lunch, and dinner all week long.  Hope you’ll dine in along with us this week!

2/22 UPDATE: Have we told you that Los Angeles’ Stir It 28 event rocked the house? Well it did. Literally. We’ve posted photos from Stir It 28 on Facebook. Come check them out here! You’ll see our beautiful venue thanks to Greg at Sippity Sup, our signature cocktails thanks to Natalie Bovis-Nelsen of The Liquid Muse, Christophe Namer of Grey Goose vodka, Sutter Home wine and Fre Alcohol-Removed wine and all of the food from bloggers, chefs and caterers, including Gisele Perez of Small Pleasures Catering and Barrie Lynn Krich, The Cheese Impresario. If you want to see the event from the eyes of some of our foodie friends, check out The Food Addicts, Uncouth Gourmands, South Bay Rants ‘n Raves and Domestic Divas. The fundraising officially ends on Sunday, February 28th. If you were unable to attend and would like to donate, visit Flanboyant Eats or Coco Cooks to give!

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Special Events

Stir It 28 Is Almost Here!

Hopefully you have caught word of the Stir It 28 event making its way across the country.  In Los Angeles, Chicago, Atlanta and New York, a few of us have initiated a nationwide effort to raise money for Haiti relief.  As food bloggers, we understand the significance of food as not only enjoyment, but also as a necessity.  To that end, we want to give back and help those who are in need of basic food, water and other short-term survival goods following the January 12th earthquake in Port-au-Prince.  On Sunday, February 21st, each city will host its own unique culinary fundraiser for the public.  Advance tickets for Los Angeles are on sale until Saturday, February 20th at 3:00 pm PST for $30, and you can purchase them at Flanboyant Eats or Coco Cooks.  At the door, the price will be $35.

If you’d like more information, please review the official press release here. In the meantime, the secret’s out about everything LA has to offer this coming Sunday evening.
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