Everything is perfect at the Colony Hotel but their pink Frosé is one of the most perfect things available in Palm Beach! I got the recipe for you and now you can enjoy it all summer long too. You can tweak this recipe according to your taste but I know it is going to be a home run!!! Bottoms Up!!
1 cup Whispering Angel
1/2 cup Frozé mix (I like this one)
A splash of simple syrup
2 cups of ice
Blend all ingredients in a blender until smooth! Garnish with a dried orange!
This week I went to the beautiful Restoration Hardware Rooftop Restaurant for brunch. It had been on my list FOREVER. I tried the Scrambled Eggs with Creme Fraiche, chives, and avocado and I have to say, it was perfection. I had to find the recipe to share with you. It is such a special treat and you really need to serve it with some thick crunchy bread. The perfect dish to try for the upcoming weekend!!! Sooo delicious! Bon Appetit!!!
Every year around Easter I start to make Tomato Pie. It is always everyone’s favorite by far and it is so easy to make. Once you try it you will make it all summer long! I like to use sea salt and you can even add a little truffle salt to give it a little extra kick! Bon Appetit
Bake a 9 inch pie crust until brown (you can use a store-bought crust)
Roughly chop and squeeze tomatoes (to remove liquid) about 6 large tomatoes to fill the bottom of the pie shell (make sure they are firm tomatoes not soft!).
Sprinkle with basil ( just when you think you added enough, add more)
Add salt (I use sea salt) and pepper
1 cup Mayonaise, 1 cup sharp cheddar cheese- Spread Over Tomatoes
Bake on 350 for 35-45 minutes until the cheese becomes bubbly.
It’s so funny, I always receive requests for recipes for steak dinners. I guess there really is nothing like a good juicy steak from time to time. I received this Garlic Steak Foil Dinner recipe in my inbox and thought it was the perfect post for this week. There are many benefits to wrapping the steak and potatoes in tin foil (this is usually called campfire style!). The foil really seals in the moisture and the result is fluffy potatoes and an extra juicy steak. Give it a try!!! Bon Appetit!
adapted from Cooking Professional
• 2-2 1/2 pounds top sirloin steak, trimmed of fat and cut into two 1/2-inch pieces
• 1 pound baby yellow potatoes, quartered
• 3 tablespoons olive oil
• salt, to taste• pepper, to taste
• 1 tablespoon garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• fresh thyme or parsley, to taste, optional, for topping
Preheat the oven to 425 degrees F or preheat the grill on high heat.
In a large bowl, combine the steak, potatoes, olive oil, salt, pepper, garlic, onion powder, dried oregano, dried parsley, and dried thyme until well combined.
Divide the steak and potato mixture between four 12×12-inch sheets of foil and wrap the foil around the mixture to form packets.
Grill the foil packets until the steak and potatoes are cooked through, about 10 minutes per side. Alternatively, bake until cooked through, about 20-25 minutes.
Garnish with the fresh thyme or parsley and serve!
I love all the Super Bowl food that I see everyone posting on Social Media but we thought this year we would serve one of my husband’s favorite dishes, Carbonara pasta. It’s so easy to make and very filling on its own so you do not need much else. Plus let keeps you away from all the chicken wings and chips!!!! Bon Appetit!!!
6. Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Serve at once with the rest of the parmesan and freshly ground black pepper.
I have been here in Florida visiting my family and working on blog projects and the biggest trend lately is everyone ordering an Espresso Martini. The idea of a martini combined with coffee isn’t what you would think of right away when you ask for a drink at a bar or restaurant. However, the Espresso Martini has become particularly popular among the young set who want to enjoy a drink but also something with enough of a kick to wake a person up as well. And, historically, that’s how the drink was rumored to have been created; essentially, someone walked into a club in the 1980s and specifically asked for something that would open one’s eyes and ultimately get them drunk as well. Whether the story is true or not, the drink exists and it definitely does include an extract of coffee bean in it.
The combination of drinks and coffee has not been a new idea. The two types of beverages have been served next to each other for years in European cafes and similar. In the U.S. the distinction between a bar and a café has been far more clear and separated, generally due to alcohol consumption laws and a long history of Christian influence regarding ungodly behavior, namely getting drunk, being kept out of the public’s sight. This is obvious in the fact that American bars for years were built with no street windows that could see in while in Europe the same venues are wide open community establishments.
Overall, the two main ingredients for an espresso martini are, no surprise, vodka, and ground coffee. Many tend to focus on Kahlua or optionally Tia Maria for mixtures. The overall drink will require about 1.5 ounces of vodka, another ounce of espresso made hot and ready, and then another two-thirds of an ounce of coffee liqueur, ergo Kahlua or similar. If, by this point, a reader is thinking that there’s a darn whole lot of caffeine in that mix, he or she would be correct.
Of course, a martini isn’t served hot with steam smoking out of it. Instead, the whole mix of ingredients is put into a shaker with cold ice. Then the combination is properly shaken so the ice cools and melts into the drink, the contents are poured through a strainer, and the resulting drink is served in a martini glass that is also kept cold until used. People vary in terms of how they garnish the drink, but the above is the basic process of preparation.
The general drink ingredients include:
Remember, the goal of the drink creation process is to have all the ingredients prepped and portioned first. Then the exact parts go into the shaker at the same time as ice. This creates an instant combination effect that produces the strongest taste of coffee in the vodka base. The ice melts and dilutes the mixture a bit, but since the entire mix is then strained, nothing but the fine drink is served cold in the martini glass. Some will argue that espresso should be made prior and then chilled to reduce the ice melting effect. Since this part has the greatest variation of dilution, it will ultimately end up becoming a matter of personal taste how strong or diluted one wants their drink.
When shaking the mix, the idea is to properly combine all the ingredients, not pound it to death with the ice cubes. The shaking phase shouldn’t take that long. It should be just enough to create a froth which becomes part of the drink’s end product once poured and strained.