Labor Day Egg brunch

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Serves 4

Ingredients

8 slices sourdough bread

3 tablespoons extra virgin olive oil

8 cups spinach

8 slices black forest ham

8 free range eggs

2 cups kerrygold dubliner cheddar cheese

2 green onions, chopped

salt and pepper

Method

1. Toast sourdough bread, keep warm in the oven

2. Heat olive oil in saute pan, saute spinach until cooked through. Season with salt and pepper

3. Remove spinach, set aside and keep warm.

4. Scramble eggs in pan.

5. Lay 2 slices toast on plate, top with 2 slices black forest ham, spinach, cheese and finally scrambled eggs

6. sprinkle chopped green onions on top of eggs

enjoy and have a wonderful and safe Labor day weekend!!!

Lovers of Leftovers United

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A model dressed as a mermaid sat atop a treasure chest filled with Tupperware.

[TUPPERWARE]

As a concept, the Tupperware Party is a famous one—perhaps as famous as the birthday party. Rick Goings, the ceo of Tupperware, said, “There’s a Tupperware Party starting every 1.7 seconds somewhere around the world.” Technically, we could calculate how many Tupperware Parties occurred during the three hours that actress and singer Jane Krakowski hosted a Tupperware VIP summer listening party to celebrate the launch of her album, “The Laziest Gal in Town.” But, it’s hot and we don’t have that kind of time or brain power anymore.

Still, it’s not completely clear who throws Tupperware Parties these days. “When people talk about our product, they think about Burping Bowls,” explained Mr. Goings before Ms. Krakowski’s Thursday night event. “Instead, what people will say about tonight is, ‘Wow, this was fun. This felt like a party rather than the image of June Cleaver and eight women sitting around a living room talking about white bowls.’”

Of Ms. Krakowski, Mr. Goings said: “We thought she was so much fun, particularly what she’s doing on her CD, putting a new spin on some classic music. That’s what we do at Tupperware.”

Ms. Krakowski’s party did not feel at all like June Cleaver’s kitchen. It was held on the 21st floor of the Glass Towers in Chelsea, and it had a “beachside paradise” theme. There were chandeliers made of Tupperware tumblers. Waiters in red bathing suits offered mini lobster rolls. A model dressed as a mermaid sat atop a treasure chest filled with Tupperware.

Amy Sussman for The Wall Street Journal

[TUPPERWARE]

Jane Krakowski in her Versace cocktail dress.



Jane Krakowski and Tupperware’s Chef Stuart O’Keeffe

“Tupperware is haute because it brings a sense of the beach to the ballroom,” said Kenny Davis, the production designer for “Paris Hilton’s My New BFF,” who conceived the event. He was inspired by “St. Tropez and lazy summer days,” he added. “But I’ve never been to a Tupperware party or hosted one.”

Neither, it seemed, had anyone else.

“I’ve never been to a Tupperware party, but I love the story of Tupperware because it was a way for women to be empowered,” said Beverly Bond, the evening’s DJ.

“I’ve never been to a Tupperware party, but it’s a smart thing in this market with this recession and economic climate,” said Bernardo Siaotong, a stylist. “I mean, anyway to save money helps.”

“It’s sort of a cool, retro idea,” said Matthew Malin, of the cosmetics company Malin & Goetz, “but I’ve never been to one before.”

Neither had the actor Christopher Meloni, of “Law & Order: Special Victims Unit.” “I’ve never hosted a Tupperware party either,” Mr. Meloni said. “But my co-star Ice-T had one a few years back. I thought it was a stroke of genius, but I didn’t go.” (According to Mr. Goings, “Ice-T loves Tupperware.”) Mr. Meloni continued: “My character, Detective Eliot Stabler, would use his Tupperware as a place to store his guns, ammunition and badge.”

But there was one person who had been to a Tupperware Party before: Ms. Krakowski. She was wearing a one-shoulder, lavender Versace cocktail dress and violet Fendi heels. “I just threw something on,” she said. “This is what every girl wears to a Tupperware Party.”

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Amy Sussman for The Wall Street Journal

Actor Christopher Meloni.

Ms. Krakowski said she wanted to launch her album with Tupperware “because it’s a recording of classic songs with a modern twist, and Tupperware’s new collection is a spin on classic styles for a modern audience. So it was a perfect match.” (Clearly, she had received the memo.)

Ms. Krakowski explained that her first Tupperware party was in Los Angeles, with a drag-queen theme. “At my last Tupperware party I got these orange bowls that sit in each other that I still use today. Tonight I’m hoping to get the Quick Chef.” That’s a kind of manual food processor.

“Our product line would really surprise people,” explained Mr. Goings, earlier. “The biggest seller in France is a MicroGourmet. It’s a whole new way of steamed cooking in microwaves.”

—With contributions from Priya Rao

Spicy Crab Salad with fresh Heirloom Tomato

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I just love this salad in the summer time especially when the fresh heirlooms are in season, I came across a version of this recipe in Food and Wine magazine years ago and fell in love with it. Give it a try for your next BBQ!

Dressing

2 limes freshly squeezed

5 tablespoons extra-virgin olive oil

1 jalapeno finely chopped

1 bunch cilantro, ½ cup

1 tablespoon honey

2 cloves garlic

Salt and pepper

Crab Salad

1/2 lb fresh crabmeat

2 avocados, diced

1/3 cup minced red onion

Tomato

2 heirloom tomato, cut into four thick slices

2 cups arugula

Method:

1. Combine all ingredients in a blender and blend until smooth, taste and season as necessary. This can be made up to 4 hours before serving and left in the refrigerator

2. Gently mix crab salad ingredients and set aside

3. In the center of a plate place heirloom tomato slice, in the center place a small bunch of arugula leaves, topped with the crab salad and finally drizzle with the dressing, about 1 ½  tablespoons per serving.

4. Lightly season with salt and pepper and garnish with a cilantro leaf.

Strawberry and Asparagus Salad

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Summer is almost upon us, let’s start to use the freshest ingredients made available to us ! Try out this mouth watering strawberry asparagus salad, a perfect compliment to your next BBQ.

Ingredients

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons honey

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

2 cups (1-inch pieces) fresh asparagus

8 cups arugula

2 cups sliced fresh strawberries

Sprinkled goats cheese (optional)

Directions

1. In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.

2. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.

3. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.


Chef Stuart 2010

Chef Stuart’s Pot De Creme

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There is nothing as good as tucking into a well made Pot de Creme, That creamy smooth texture is absolutely decadent.  I used to love making this dessert when I spent time in the south-west of France…..Bon Appetit !

Ingredients

13 ounces good quality bittersweet chocolate drops (Ghirardelli or Valhrona)

3 cups heavy cream

1 1/2 cups whole milk

3 teaspoons instant espresso powder or your favorite extract, optional

12 egg yolks

5 tablespoons sugar

Creme fraiche, for garnish

Directions

Preheat the oven to 300 degrees F.

Put the chocolate in large bowl and set aside. Bring the cream and milk, just to a boil, in a large saucepan over medium-low heat. Pour the mixture over the chocolate and cover with plastic wrap. Let sit for 10 minutes. Meanwhile, whisk the espresso powder or extract, the egg yolks and sugar in a medium bowl until well combined. Remove the plastic wrap, and stir the chocolate and milk mixture with a spatula until well combined. The mixture should not be grainy.

Whisk the egg mixture slowly into the chocolate until incorporated. Arrange 12 ramekins in a large, deep baking dish filled halfway with water. Pour the chocolate mixture evenly into the ramekins. Put the baking dish in the oven and bake for 30 minutes. Remove from the oven, carefully take the ramekins from the water bath and let cool. Put a teaspoon of creme fraiche on each portion and serve immediately.

Chef Stuart 2010

Private Chefs of Beverly Hills – Episode 5

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It ain’t easy being green